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Creating Exceptional Student Experiences
At The University of Pittsburgh
Meet the Managers
Susan Fukushima
Resident District Manager
Abdou Cole - General Manager
Keith Bauman– Dir. Of Ops.
Antonio Rivera– Cathedral Café
Dianne Duncan– Coffee Carts
Mahmoud Bouassida– Einstein’s
Jon Soulia– Market Central
Jim Elsenheimer– Perch
Dan Pollice– Schenley
Chefs
Matt Mantini
Executive Chef @ Market Central
Devon Horne
Executive Chef @ The Perch
David Hampton Chef Manager @ Cathedral Café
William Baskervill
Volume 1, Issue 2 October 2012
© Sodexo. All rights reserved.
Student Newsletter Staff Kristen Lauteri
Marketing Manager
Students
Maria Jose Alban
Matt Gretz Susan McGowan
Nina Ricci
Elisha Singh
Brenna Sweetman
Student Insights
Health & Wellness
Food Lovers
Think
Green Events
Health & Wellness
Sodexo has taken steps to incorporate healthy eating into your
dining experience! Recently, MyFitnessPal and Sodexo have teamed
up. Now MyFitnessPal members can access nutrition facts for Sodexo
meals. This makes tracking your meals at school even easier! Signing
up for MyFitnessPal is free and an App for Apple products is available.
MyFitnessPal allows you to set a weight goal, track your meals and
fitness, and generate weekly reports. It also creates a plan to meet your
weight goal by calculating exactly how many calories, carbohydrates,
protein and fat you need.
Another addition is the QR Codes that will soon be seen across
campus at all dining locations. These QR Codes will link to the nutrition
facts for the corresponding locations, allowing you to make a healthy
choice quickly and easily. To read the QR codes, a scanner is required
on your smart phone. Look for all of them by the end of October!
Think
Green
Nearly one million plastic bags are consumed per minute
worldwide! Most of these end up in landfills or polluting our
waterways. Through collaboration of the University student body
and the University staff, Pitt can transition away from plastic bag
use with a reusable bag lending system in Quick Zone. Every
student's personal choice to use a plastic bag for a brief amount of
time adds up since the manufacture and distribution of plastic
bags adds tons of carbon emissions into the air. Many other
universities have successfully removed plastic bags and achieved
this new standard of sustainability. Committing Pitt to a position
against plastic bags is not only a commitment to the environment
but also a commitment to leadership, economic responsibility and
the future of Pitt's community.
Save Chris
the Turtle!
Students stopped by the QuickZone
to sign the pledge to “Just Say No
to Plastic.”
Go to Pitt Dining’s Facebook
www.facebook.com/pittdining to
sign the virtual pledge online!
Upcoming
Events
Join Chef Matt Mantini for:
BBQ Food Lovers Club
Tuesday, October 9th @ 5PM
University Club Terrace
Last year’s examples include:
Food Lovers Club
Interested in Learning About Food, Cooking and Love Food?
Join the Food Lovers Club! Register by emailing [email protected]
or Ask at any of our monthly events
Italian
Greek
Chinese
Holiday Foods
Mexican
Veggie
Mediterranean
Meet Our Chefs on Campus
Devon Horne, executive chef of The Perch, started studying food services in high school and
has continued working with food ever since. Devon traveled to Germany after he graduated and
worked as a cook for an army tank unit. After spending three years in Germany, he returned to
Pittsburgh and started working as a cook in Wonderful Wanda’s Restaurant right here in Oakland.
He joined the chef apprenticeship program while he was at Wanda’s and stayed there for another
three years. Devon then began working at the River’s Edge restaurant inside the Sheraton Hotel
and ran the buffets and Sunday brunches for five years. He then worked as the garde manger for
the William Penn hotel downtown for nine years. He left the hotel business for one year to join Dizzy’s restaurant in
the Strip District but that operation was eventually shut down. Devon then joined Pitt and worked in a variety of
different positions before he made his way to The Perch. He says he “loves working there more than anywhere else.”
He enjoys the student engagement and the relationships he gets to build with them. His favorite things to cook are
seafood dishes and cakes. He loves to eat hoagies and have pecan pie for dessert. Devon’s specializes in creating
edible sugar and chocolate sculptures of intricate objects like hats, ties, purses, and shoes.
