The Chronicle of Higher Education has produced a feature on the great work of Chef John Hopewell and the E.A.T. “Taste Lab” initiated by Andrew Deihl ’16. Thanks also to Georg Holz, Bill Allman, and the entire Metz staff for making this transformation of the dining experience possible.
Check out the story about E.A.T. initiatives in the latest issue of Foodservice Director.
On April 16, the E.A.T. Research Group showcased its ongoing research at the Inquiry 2015 event. The research group had 4 posters: 3 featuring year-long projects, and 1 highlighting 4 new projects initiated this semester. The posters presented at the event can be accessed here:
1. “The Whole Grain and Nothing But the Grain” by Devon McKain ’15 and Kayla McKain ’15
2. “Tasting a Marketing Plan” by Andrew Deihl ’16
3. “Economies of Scale” by Kathryn O’Hara ’15
4. New projects: “Sustainable Campus Agriculture” by Victoria Gluszko ’16, “Study Abroad at the Table” by Terese Sweitzer ’16, “Food for Thought” Film Series by Raeann La Flame ’16, and “Improving Student-Athlete Nutrition” by Sarah DiMaggio ’17.
On April 1st, the fourth iteration of the the Taste Lab featured a whole grain dish: Freekeh Tabouli prepared by Chef John Hopewell. The featured food marks a collaboration of two E.A.T. projects: The Taste Lab project run by junior Andrew Deihl, and the whole grains Food of the Week program run by seniors Devon and Kayla McCain. The lab was also observed by Dr. Jacob Lahne, a sensory scientist from Drexel University who has served as an outside mentor to Andrew Deihl throughout the academic year.
56 visitors tasted the dish, and the responses were enthusiastic, with 35 (62.5%) of the tasters giving the dish a score of 7 or higher on a 9 point hedonic scale. This bodes well for the inclusion of this dish and similar healthy options in the dining hall.
There will be one more Taste Lab this semester on April 22–go to the UG from 11-1 to try it out!
March 26 marked the first day of the EAT Research Group’s newest project: Study Abroad at the Table. The project, directed by junior Terese Sweitzer, aims to introduce students to new culinary horizons through a dinner experience that is as informative as it is delicious.
Terese, who studied abroad last year in Perugia, Italy, chose northern Italian cuisine as the theme of the dinner. The menu for the five course, nine dish meal was designed by Terese and brought to life by Chef John Hopewell and the Metz Culinary Management team. As the meal was served, Terese explained the significance, origins and history of the food and the practices that are typical of an Italian dining experience. 29 students signed up for the event, which Metz included as part of those students’ normal meal plan.
In addition to the meal, students were required to take part in a pre- and post-survey directed at the ways that students relate and react to unfamiliar cuisines. This meal is thus the first of many meals that will follow in 2015-16. The goal of the project is to have students familiar with global cuisines host similar dinners so that students can use food to broaden their cultural and culinary horizons.
The EAT Research Group extends is thanks to Metz Culinary Management, whose staff and support have made this (and many other) projects possible!
This gallery contains 33 photos.
Many thanks to Dr. Sierra Clark for her informative presentation on Thursday, March 19. Dr. Clark discussed the history and process of whiskey making in the United States as over 40 participants from across the campus community tasted and reflected … Continue reading
Metz Culinary Management and the EAT Research Group invite the entire campus community to a guided tasting of American whiskeys with Dr. Sierra Clark.
The event will take place on Thursday, March 19 at 7pm in the Lehr Dining Room area of the Mund Student Center. Dr. Clark will lead up to 30 participants though a guided tasting of ten American whiskeys and provide a brief lecture on their history, taste and judgment.
If you would like to participate in the tasting, RSVP via email with your name and campus affiliation to valgenti (at) lvc.edu by March 15. If there are more than 30 responses, a lottery will be held to determine the 30 tasters. All tasters must be 21 years of age.
Dr. Clark’s lecture and presentation will be open to all those who wish to attend.
Whiskey Tasting Flyer
Dr. Robert Valgenti, Associate Professor of Philosophy and director of the EAT Research Group, has been invited to take part in the Menus of Change Research Collaborative (MCRC), a working group of scholars and food experts whose goal is to engage universities in the advancement of healthier, more sustainable life-long food choices among students. The MCRC is an outgrowth of the Menus of Change (www.menusofchange.org) initiative launched in 2012 by the Culinary Institute of America and the Harvard School of Public Health.
Dr. Valgenti’s invitation to the Research Collaborative is recognition for the E.A.T. (Engage, Analyze, Transform) Research Group he founded in 2013. This undergraduate research group has two goals: to improve the dining experience for students, and to dissolve the boundaries between the dining and academic spaces on campus. Specifically, E.A.T. uses data-driven research to promote and assess the goals of ethical reasoning, intercultural competence, healthful living, and environmental sustainability. E.A.T. is comprised of a group of undergraduate student researchers, a faculty advisor, and the director of Metz Culinary Management.
The cooperation between EAT and Metz Culinary Management is in many ways the sort of academic/professional collaboration the MCRC wants to inspire and institute across the country and its college campuses. In particular, the research project conducted by Ashley Smith ’15 (Experience More, Waste Less) was cited by the MCRC as an example of a successful sustainability initiative that transformed students’ eating behaviors and practices.
On October 15, the EAT Research Group and members of Metz’s management staff traveled to West Chester, PA to meet with John Sacharok, one of the principal’s of Golden Valley Farms coffee roasters. The visit was made to gather information about Golden Valley’s unique coffee products, and to learn about the Artisan Exchange–a small business collaboration that helps small, local and organic food producers develop, produce and market their products. The group learned a great deal about GVF’s coffee production and roasting. The coffee is triple certified (fair trade, organic, and shade grown) and currently expanding its market onto college campuses.
On October 9, 2014, the 15 students enrolled in the First Year Seminar: Food and Philosophy took a short trip over to the dining hall to learn about Metz’s dedication to fresh food prepared daily on-site. About 90% of Metz’s food is made from scratch in the kitchen by its dedicated staff. Pizza is a great example of this commitment to fresh food. Metz staff members make pizza dough from scratch twice daily to meet the high demand for pizza pies and other specialties that students crave. The pizzas are baked fresh in the pizza oven located in the food presentation area, staffed by one of the several hard-working pizzaioli/e.
Students were taught the process, fashioned dough balls from out of the nearly 70lb ball of dough mixed in the industrial mixer, and even learned how to form and toss the dough. Of course, they also baked and enjoyed the fruits of the study!
This visit to the dining hall is just of of several visits the students make during the semester to learn about food preparation, food sourcing, and the aesthetic enjoyment of a variety of tastes and textures that Metz makes available to its clients.