EPISODE · Oct 12, 2021 · 59 MIN
Dissecting College Dining
from The Vollrath Feed · host nate woelfel, Chef Rich Rupp, Chef Richard Hetzler, Justin Pehrson
Timestamps 1:21 – We love having chefs on the show 4:50 – There is a lot to evaluate in a new position 6:03 – Chef Rich’s go-to equipment 7:57 – The benefits of humble beginnings 11:01 – Chef Richard Hetzler joins the show 11:51 – Working for a foodservice support provider 18:03 – Chef Richard’s go-to pieces of equipment 19:27 – Vacuum sealers 21:17 – Equipment to address staffing challenges 24:19 – Biggest challenges of students returning to campus 27:04 – Attracting new talent 29:23 – Creating buy-in and establishing trust 30:56 – Chef Richard’s time in the kitchen 32:57 – Working through the design process 36:26 – Considering nutrition 38:02 – Sourcing ingredients 39:43 – Utilizing blue catfish 45:39 – Chef Richard’s foodservice journey 50:39 – Points of pride 53:43 – Chef Richard’s inspirational quote 55:21 – Nate’s Notes 58:32 – Outro
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What this episode covers
Chefs at colleges and universities have a lot to consider. From maintaining a strong culture to procuring the right equipment and ingredients, there are many things that play into consistently creating a quality dining experience. Chef Richard Hetzler, District Chef for Chartwells Higher Education Dining Services, joins the show to discuss the things he evaluates in his role in George Washington University’s dining program. He shares his thoughts on working for a foodservice support provider, go-to equipment, addressing staffing shortages, building relationships, and more.
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Dissecting College Dining
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