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Stories from the front lines: Central Washington University campus executive chef opens wellness-focused concept in midst of pandemic

CWU’s Fresh Bar is forging ahead with wellness-focused menu items, fresh-squeezed juice, local produce and room to grow.

Tara Fitzpatrick, Senior Editor

May 15, 2020

Kick off a new dining concept on campus? Now? It actually makes a lot of sense at Central Washington University (CWU) in Ellensburg, Wash. And Campus Executive Chef Joe Ritchie walks Food Management through why it’s been a great idea.

Joe_Ritchie_campus_exec_chef_Central_Washington_University.jpg Photo: CWU Campus Executive Chef Joe Ritchie has used this pandemic time as a launch pad for a new concept, Fresh Bar, and as a chance to foster connections with local farmers and ranchers.

The food service operation at CWU is still chugging along, serving more than 500 students and staff still on campus. This scaled-down situation has come with a few silver linings, among them a chance to experiment with new menu items and also an opportunity to forge ahead with a concept that was planned for the spring before the pandemic would cancel so many plans.

Fresh Bar is just as it sounds: Focused on the fresh elements of locally grown produce turned into functional fresh-squeezed juices and healthy bowls and salads. Ritchie talks about the fact that there are also chicken tenders and other classic comfort foods involved. It’s all about balance!

Here’s his story.

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About the Author

Tara Fitzpatrick

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks.

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

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