This is the fourth in a series of summer stories that give a peek at what happens on the Elizabethtown College campus when most students and many faculty and staff members are elsewhere.
Crowds might be smaller, but the Marketplace is open for business for year-round employees, summer students and visitors.
There might be fewer chicken fingers in stock, but Dining Services has plenty else on its menu between Commencement and Convocation.
Although most of the nearly 1,900 residential students are gone, the Elizabethtown campus is by no means empty over summer break. Many faculty and staff members work year-round, several offices and departments employ summer students (about 60 to 100 this year), and the College hosts hundreds of outside guests by way of conferences, camps and meetings. The Dining Services team, which also includes catering services, makes sure employees and guests are fed and fueled.
While the Blue Bean and Bird Feeder close for the summer, the Marketplace and Jay’s Nest remain open, although for reduced hours and a more limited menu. Full-time Dining Services employees also get a change of scenery, working in different locations than during the school year—for example, the Bird Feeder manager calls Jay’s Nest home over the summer and several employees spend time in the College’s garden.
The change of pace offered in the summer allows a bit of downtime for Dining Services staff members to experiment, something they can’t do as often when it’s business as usual.
Made-to-order sandwiches still being made during the summer.
“I love seeing the creativity inspired by the team,” said Charlie Downs, residential dining chef and production manager. “This gives our cooks a chance to shine, to show their creative side.”
Downs and Eric Turzai, director, said that as they experiment and get feedback they also discuss with their cooks what worked and what didn’t—and what ideas they might officially roll out. Marketplace features such as the salad toss and Mongolian Grill (new in the fall of 2013) were born on summer break. The Friday before E-town NOW sat down with Downs and Turzai, the Marketplace experimented with a fish taco station which was said to be a success. This fall, a pancake bar is a possibility.
I love seeing the creativity inspired by the team…”
During the summer, Downs and Turzai also meet with food suppliers and demo products. In fact, during the interview for this story the three of us tried a sausage sandwich slider, complete with peppers and onions—and some kick! (Note: E-town NOW approves this menu item and hopes to see it in the fall.) The summer also affords the Dining Services team time to develop “cycle menus” for the fall semester, spend extra time tending to the campus garden and doing the “deep cleaning” which is harder to do during busy academic sessions.
“We can tear apart equipment and power wash—things you can’t do during the (school) year,” said Turzai.
While Turzai enjoys the chance to enjoy the pretty campus in its quiet state—the garden, the blueberry bushes on the hill—it’s almost too peaceful.
“The quiet also makes me miss the students,” he said, adding that things pick up in July. Then, in August, its early arrivals and Momentum students, then the first-year students for fall Orientation.
“And then it’s another deep breath and we’re back into it.”