UA News

In addition to expanding the use of natural products and herbs from a garden growing atop the Student Union Memorial Center, UA's Dining Services has a number of new offerings prepped for this semester.

At the heart of food production on campus is an 8,000-square-foot kitchen located in the basement of the Student Union Memorial Center.

There, about 80 University of Arizona employees diligently work at different shifts – some beginning at midnight – to prepare food that is then shipped to nearly three dozen restaurants, concession stands and stores throughout campus.

"Food services is far reaching on every unit of campus," said Victoria Christie, associate director of UA's Dining Services, the largest division within the Arizona Student Unions, a self-funded unit on campus.

"The production kitchen is the main kitchen," Christie said. "Most units put the finishing touches on the food before it is served."

The division, which records upwards of 30,000 transactions daily – excluding catering, consessions and sales at athletics venues – during the academic year, is starting this academic year with a number of changes and new offerings.

Arizona Student Unions has reopened the high-traffic Cactus Grill, which has been closed since earlier this year for a complete renovation. The restaurant, which had a grand opening Aug. 19, has a "more sophisticated look" and menu upgrade.

And on Aug. 23 a stand selling raspados – shaved ice with fresh fruit – opened on the patio at Boost, located at the Student Union.

The station is managed by the owners of Sonora Snow Cones, a local family-owned business," said David Galbraith, the Student Union's associate director and director of Dining Services, which employs 800 students and staff members, with about 175 of them being full-time. 

In the year ahead, Arizona Student Unions will be taking over the Papa John's restaurant space at Park Student Union and introducing a new concept restaurant. Also, Café Sonora and Canyon Cafe will each be renovated next year.

Dining Services, which also provides catering, has revamped its catering menu in addition to numerous food offerings.

Also, the unit is expanding the marketing of its grass-feed beef and nutritious dining options, including low-carb and low-fat selections. It also is using sustainable seafood that comes recommended from the Monterey Bay Aquarium and will be serving Alaskan cod and Dover sole. 

Galbraith said the division promotes a "culinary environment," not a cafeteria food environment. 

"We do a lot of different things, including high-end catering," he said. "Because of that, we are able to attract pretty talented people."  

Staff is also buying bulk amounts of tomatoes from the UA farm and is using herbs that were planted during the spring in a rooftop herb garden at the Student Union. The garden is yielding basil, sage, mint, thyme, oregano, chives and parsley, among other herbs. 

"And it's prolific," Christie said. "The pesto you will be eating at Cactus Grill will have grown on the roof."

The work is no easy feat, but the staff is able to pull it off well, Christie said.

For instance, catering is so popular that it is common for the kitchen staff to send out multiple orders in half hour increments, said Michael Gilliam, one of the lead cooks.

"I'm sure a lot of people don't know what goes on down here. It's fast paced, very fast paced especially now with the school year beginning," Gilliam said.

"It's completely different than a restaurant," he said. "Within a half an hour, we have to get food out for hundreds of people." 

At the main kitchen, employees cycle in and out 24 hours a day between operations at the Student Union and Park Student Union, which has its own kitchen staff. 

And at the Student Union, the main production kitchen's employees are constantly testing new recipes, having cooking competitions and talking both casually and formally about the ins and outs of what works and what does not.

It is fairly common to see line cooks exchanging ideas on the floor or one of the chefs chatting up others about the newest sauce.

"This summer – more than any other summer during the 10 years I've been here – was the most intense for recipe development," Christie said. 

"We have literally developed hundreds of recipes in the last three months."  

For instance, Three Cheeses & a Noodle will now be featuring seared ahi tuni tuna, turkey scallopini, a tapenade dressing, Marsala braised beef and a healthier version of eggplant Parmesan – one that is not deep fried. 

Also, several restaurants will now be serving authentically smoked food options.

"If you see 'Today's smoked brisket,' we smoked it," Christie affirmed, noting that the division just acquired a smoker and will be using cherrywood, hickory, mesquite and other wood.

She also said operation is seamless and works well because of the staff's diligence and devotion.

"Each person is so important in producing and serving that if one person either doesn't show up or doesn't perform their task it affects every person before and after them," Christie said.

"Our folks know this," she said, "and they know they are an important part of the team."