Caterers Spread Food Across Campus

By Krista Leman
VERMILLION, S.D. — Sizzling on the grill, the scent of fish enveloped the kitchen. Squash and zucchini filled a tin pan to the brim and waited their turn to cook.

Laura Jones, 22, started working with Aramark as a college sophomore before working her way to the top.

Aramark not only caters for events but also is responsible for food service on the USD campus. The staff has many students who work together and have little conflict in the kitchen, she said.

“The work environment is usually pretty smooth,” Jones said. “We work well together and are there for each other.”

Her elbows placed on the buffet table, Jones explained their meals provide protein, starch and vegetables.

They pick the menus themselves with advice from the chef. With most of the plates consisting some sort of meat, it’s difficult for the workers to come up with vegetarian dishes.

“We don’t want repetitive meals,” Jones said.

Kelly Johnson, a teacher at the American Indian Journalism Institute and a vegetarian appreciates the effort made to provide variety. She said they are inventive and give good options, including seafood and vegetables.

“They’re doing better than just trying,” Johnson said. “They are actually doing it.”

If it were her choice, AIJI student Codie Wyers, 19, said she would vary the dinners and drinks.

“Not just different types of meat each night and something green,” she said.

Every Monday, Wednesday and Friday, ingredients are shipped from Sysco, the headquarters in Houston. The company’s motto is “People and Products You Can Count on.” A plate of Aramark food can cost $11.99 to $13.99. Deserts are $2.50 to $5.

Preparation for meals is no easy task. Beef needs to be set out, marinated, primed sometimes a day in advance, and salmon is started at least five hours before being served.

Jones described serving big groups as being crazy but exciting. Their biggest event is usually the Youth Leaders Lunch-in, where they serve 700 to 1,000 people.

With its routine, Jones finds her work at times tedious but enjoyable.

“It’s nice getting to know everyone,” she said. “We remember people that return, even if they don’t realize it.”