Aramark Stirring Up Some Change


Aramark and the dining services at MCLA putting on events is not something new or unheard of, but the school and company’s reasoning behind them is something most of us might not know.

These events make it possible for Aramark and dining services to showcase their talent and try to put on something for the students that they will enjoy.

“It’s really about making it more about a community than a dining service,” said catering manager Betty LeSage. “A lot of times, unless you come to the cafe, you don’t see a lot of these things and what there is.”

Each semester, the management team sits down to create these calendars for the events. The initiative behind these events taking place really comes from MCLA, but Aramark does lend a helping hand when it comes to supplying a lot of the actual food for these events, which is budgeted in each semester.

These events, such as the Game of Thrones dinner, the pumpkin fest and roasting marshmallows in the quad are done not only as something to be different from the status quo but as olive branch of friendship being extended from dining services to students.

“It gives us a chance to interact with students we might not see or know all the time,” said director of dining services John Kozik. “It’s a lot of work but it is also a lot of fun. It’s nice to see smiling faces when you get the end result.”

A lot of the management staff end up working and running these events around campus because there isn’t extra labor or money to put on these events. The management staff really want them to continue so often they end up working them themselves as a way to make them possible.

There is a lot of talent in MCLA’s staff that is not always able to be put to use, but because of these events, their talent is finally being able to be put on display and have its own chance to shine.

The Jazz Brunch put on at the end of the 2017 spring semester in which employee and saxophone player Jake Rafferty performed during the brunch is a good example of this.

“What we are looking forward to doing is trying to work with groups, individuals, so on and so on, for ideas,” said chef Tony Fiorentino.

If there are individuals or groups who are interested in getting involved, there is a suggestion board they can post ideas on or they can email Kozik, LeSage or Fiorentino or even just flag them down in person. They want more student involvement and are willing to listen to all ideas.

Future events include: cookie decorating in the market place which is a cooperative effort with student affairs on Dec. 8 from noon – 2 p.m., late night breakfast which is also in cooperation with student affairs on Dec. 11 from 9 p.m. – 10:30 p.m., and hot cocoa in the quad on Dec. 13, 14, and 15 from 12:30 p.m. – 1:30 p.m.