Cultivating talent

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

But Fred Geib, general manager of dining services at Ashland University (AU), in north central Ohio, might have a different take on the phrase. He may be growing his next generation of foodservice employees through a program called AU Chef Camp.

Geib and Executive Chef Kevin Burke introduced the program as an offshoot of the university’s Sibs and Kids Weekend, and it proved to be so popular they’re considering expanding it.

“At Sibs and Kids weekend we do a program called Baking 101, where we show kids how to make things like cookies and granola,” Geib explains. “We had such a huge response to this that we thought we’d reach out to the community again with this idea. We have a bit of a lull between the end of the school year and the start of summer conferences and camps, so the timing was good.”

Twenty-five children aged 10 to 18 attended the two-day event, at a cost of $75, and Geib notes that there were enough people on a waiting list that the department could have run a second workshop if it wanted. On the first day, students learned about food safety and sanitation, basic knife skills and vegetable prep. On the second day they learned about fish and cuts of meat and how to make fresh pasta. They also helped prepare a meal that was served to their parents at the end of the day.

“We also sold tickets so that grandparents and other family members could attend, and they sold out,” Geib says. The department was able to secure several sponsors for the event that donated food, chef coats and even knife sets.

“We hope to expand the program,” he adds. “But I think it was pretty intense,and more involved than it needed to be. So we might back off a little, maybe do more one-day classes.”

Maybe, one day, Geib will see the ultimate fruits of this labor on his employee roster.