Tower-Summer 2019

SUMMER 2019 | TOWER 9 Growing Green Futures KU’s sustainability platform works continuously to reduce the environmental impact of our operations. As part of a dining services internship, Abbey Sauerwine ’19 became part of this important “Green Thread” team and spent a semester helping the university lessen food waste, recycle effectively, and promote locally-sourced menu items. The internship is part of a dining services initiative that opens up opportunities for students interested in marketing, finance and sustainability. Majoring in business administration/management with a dual minor in supply chain management and geography, Sauerwine said there’s still a lot she’d like to learn about those minors – packaging science, efficient transportation management and even sustainable development. But this experience helped her focus the direction of her career. “The internship made me realize I want to land a meaningful role that involves environmental and social problem solving.” Complementing Curriculum and Community. Wallace and Dahlquist explained that these collaborations across dining, academics, and campus life are new in higher education, and KU’s model is garnering the attention of other colleges and universities. “I was even tapped to be a two-time presenter for a supply chain management class that culminated in a kitchen tour,” said Wallace. “The students learn exactly what happens from the moment the food hits the dock and gain firsthand knowledge of industry software, purchasing, inventory management, forecasting systems – even the challenges of storage spaces. And with a BSBA in supply chain management being added to the College of Business this fall, there’s even more potential to explore and apply these experiences across any number of industries.” For the second year in a row, KU Dining Services Executive Chef Larry Gattens enjoyed the taste of competition as a finalist in The National Association of College & University Food Services (NACUFS) — Northeast Culinary Challenge. This year, Gattens brought back a bronze medal from the event held in Montreal. Created within the hour allotted, Gattens’ final dishes included peppered-venison tenderloin, cocoa-crusted venison and grilled-herbed venison. With time constraints and points at stake for execution and maintaining a clean station, the pressure is on from the get go, but according to Gattens, it doesn’t let up when it comes time to face the judges. “You must have thick skin because they already scored your work and telling you what you need to do better, rather than what they liked,” he said. “They’re all about telling you how to score higher next year.” And score higher, he did. Kutztown is honored to celebrate Chef Gattens, his delicious achievements, and his longstanding commitment to our university community. Congratulations, Chef! Cooking classes for students: one more way we’re helping to prepare our grads for the real world!