UMBC_marchreport_Final

Iron Chef Competition 2016

March Newsletter

UMBC Dining Services 2016

National Nutrition Month

March is National Nutrition Month! We celebrated by
featuring a variety of diverse grain bowls at myPantry,
as well as engaging with students through Sarena’s
Create-Your-Own-Spice events. Students were invited to
make one of three spices and sample it on popcorn or
fruit!

Residential Dining

Indian Flavors Grain Bowl for National Nutrition Month Sarena Glenn and her Spice Sampling for NNM! National Nutrition Month

Students creating their own spices Flavors of the Southwest Grain Bowl March was National Nutrition Month and we had four
nutritious grain bowl events held at True Grit’s through-
out the month. The four bowls were the Southwest US
grain bowl, Egyptian Flavors grain bowl, Moroccan Fla-
vors grain bowl, and finally the Indian Flavors grain bowl.
During the event, our dietitian Sarena also had a table
with the Peer Health Educators. She had a variety of spic-
es and students made their own seasonings in the small
jars we provided.

Safe Spring Break

Right before our guests took off for Spring Break, we had
the Safe Spring Break Dinner in partnership with Residen-
tial Life and Peer Health Educators. We served Mahi Mahi
soup, honey Sriracha chicken wings, cinnamon pineap-
ple pork, gingered carrots and sugar snap peas, coconut
curry stew with chickpeas and brussels sprout, meatballs
with pineapple and peppers, teriyaki meatballs, pineap-
ple upsidedown cake, coconut caramel cheesecake, and
a tropical banana berry smoothie made with bananas,
strawberries, and mangos.

Smoothies for Safe Spring Break RSA tabling for Safe Spring Break at True Grit’s

Student’s scored custom Pi Day Tshirts! The Wheel of Pi! Pi Day

Baker Michelle prepared amazing pies for Pi Day! Winners of the Wheel of Pi! We had an early Pi Day Celebration at True Grit’s at lunch
on Friday, March 11th. The Pi Day was during the spring
break. Our bakers Michelle and Helen baked a variety of
pies such as Key Lime, Pumpkin and Apple Pies. In ex-
change for a like on Facebook, students spun the Wheel
of Pi to win a variety of give-away prizes such as Pi Day
2016 T-shirt, UMBC vintage mugs and shirts, Pepsi cups,
blankets lunchboxes, and more! We also asked Pi Day
trivia questions on our social media and students who an-
swered right got a chance to win a Pi Day 2016 shirt.

March 11th saw a huge jump in our “likes” on Facebook

Pi Day prizes Students “liking” UMBC Dining on social media!

142 organic “likes” on our Facebook page on Pi Day

Prime Selections plate Prime Selections

On Wednesday, March 23rd we had a Prime Selections
dinner at True Grit’s in which students were given the
option to upgrade their meal to steak, crab cakes!

National Oreo Day

We celebrated the National Oreo Day with Oreo Cheese-
cake, Oreo Black Bottom Cake and Chocolate Trifle.

National Tater Tot Day

We served Tater Tots to celebrate the National Tater Tot
Day with our guests. Toppings included cheese, bacon
bits, sour cream, scallion onions, and more!

Upgrading meals today for Prime Selections! Chef Corey serving up delicious steak, crab cakes, and
green beans with mashed potatoes!

Oreo cheesecake

Tots and toppings for National Tater Tot Day!

T.Rowe Price Diversity & Inclusion

UMBC Dining’s Catering Department executed an
amazing event with T.Rowe Price for their diversity
and inclusion training!

Retail Dining & Catering

UMBC Celebrates Diversity - Women’s History Month Moroccan Grain Bowl for National Nutrition Month Women’s History Month
Pound Cake in the Skylight Room for Pound Cake Day! St. Patrick’s Day cupcakes in Skylight prepared by Greg!
For the Women’s History Month, we attended the diversi-
ty fair held at the Commons Building and we served sam-
ples of Moroccan Flavored Grain Bowl.

Skylight Room

We celebrated the National Pound Cake Day in the Sky-
light Room and at True Grit’s. At the Skylight Room, our
guests made their own pound cake with a selection of
toppings and sauces. Our baker, Greg, also featured St.
Patrick’s Day themed desserts throughout the month of
March!

Catering Event with T.Rowe Price

Our catering team catered the Diversity & Inclusion Lead-
ership Event T-Rowe Price had at the Ballroom in Uni-
versity Center. The event was all day long and we served
breakfast, snacks, lunch and reception.

Catering with T.Rowe Price Catering with T.Rowe Price

UMBC Iron Chef 2016

The UMBC Student Events Board and Chartwells
cohosted the 4th annual Iron Chef competition!
Three teams competed this year for the title!

Collaboration

Iron Chef ingredients Chef Werner presenting the Mystery Ingredients UMBC Iron Chef

Team 1, “Splenda Daddies,” plating their entrée Team 1’s pepper appetizer Chartwells partnered with the UMBC Student Events Board (seb) to host the 4th
annual UMBC Iron Chef Competition on Sunday, April 6th. Though this was a
friendly contest, all three of our teams tried their hardest to gain the best feed-
back from the judges panel consisting of Campus Executive Chef Kevin Werner,
Masala associate Chantae Dickey, and two judges chosen by the Student Events
Board. The three teams, Team 1 -”Splenda Daddies,” Team 2 – “QTPies,” Team
3 – “Should Be Studying,” were mentored by Cook Virgil, Sous Chef Lace, and
Catering Chef Mary Ann Connell.
The contestants were required to prepare three dishes: appetizer - 20
minutes, entrée - 30 minutes and a dessert - 15 minutes and were accommo-
dated with a variety of vegetables, fruits, pasta, spices, and more. Contestants
were given free-range on dishes with the only requirement being to use all
items in a secret ingredients basket provided by Chef Werner for each dish,
and to stay within the time constraints. Teams scrambled until the final seconds
plating their dishes and presenting them to the waiting judges panel in the
Skylight Room. Our team of judges gave their feedback after carefully tasting
each dish and filling out a scoring sheet.
UMBC Filmmaker’s Anonymous captured the entire experience, cre-
ating a 40 minute long mini-movie that was shown during the Iron Chef View-
ing Party in the Skylight Room on March 31st. During this viewing party, Team 3
“Should Be Studying” and Chef Mary Ann Connell were announced as the Iron
Chef 2016 Champions! Iron Chef has become a yearly tradition that we truly
enjoy through its ability to create engagement within the student body and
contribute to community building.

Still plating in the final seconds! Chef Mary Ann and winning Team ‘Should Be Studying!’ All of this year’s teams at the Viewing
Party and Winner Reveal!

L - Splenda Daddies, R - QTPies,
B - Should Be Studying

March Associate of the Month March Associate of the Month
Windell Pender Darnette McMillon

I want to take this opportunity to nominate Windell We were short staffed by 3 people on Monday, but even
Pender. I and the rest of the True Grits team are proud so Darnette was able to do all of her strombolis and have
to have such a dedicated and hardworking member like one of each pizza set on the like by opening! She also
WIndell with us on board. He has consistently proved his volunteered to stay an extra hour to help the team out
worth and has not failed in any of his job duties. He has and make extra product. For these reasons, I nominate
turned True Grit’s kitchen around on its sanitation scores Darnette McMillion for March Associate of the Month.
since he has been here. Even Barry Reilly has commented
on the good work he has done. Plus he has missed zero -Marissa Horrell
time here. Retail Manager, Commons

-Darryl Wolod Associate Recognition
Resident Dining Director

Our True Grit’s Associates with March birthdays! Michelle’s March birthday cake! YouFirst Birthday Celebration

We celebrated the March birthdays of our associates with
a delicious cake prepared by Baker Michelle.

Student Dining Committee

On Tuesday, March 22nd we held our monthly Student
Dining Committee Meeting in the Commons. Campus Ex-
ecutive Chef Kevin Werner prepared a variety of appetiz-
ers for students to sample including parfaits and shrimp
kabobs!

Diversity & Inclusion with Dr. Maura Cullen

Over Spring Break, our management team attended the
diversity and inclusion training run by Dr. Cullen over
spring break. This was a great opportunity for us to go
over ways we can enhance our management style to de-
velop our diverse teams in a more inclusive manner.

Brittany Michelle and Hellen
696 Reached | 6 Likes 767 Reached | 8 Likes

Jen Delicious appetizers prepared by Chef Kevin for Student Dr. Maura Cullen talks diversity and inclusion with the group.
710 Reached | 4 Likes Dining Committee.

Sarena’s March Dietitian Report

Sarena spent one day a week during the entire month of
March (National Nutrition Month) doing an interactive
Create-Your-Own-Spice activity with the students.

Dietitan Monthly Report

Sarena’s March Report

Balance U Refresh collaboration meeting in Charlotte North Carolina; recreate wellness program for Chartwells Higher Education
nationwide- presented Village Farmers Market Communication and Media internship program-as an example of how Balance U can
provide internship opportunities to college students as a relationship builder with university clients

Lead collaborator for creating National Nutrition Month campaign for all of Chartwells Higher Education; organize weekly calls, create
agendas and lead execution of plans

National Nutrition Month tabling: Savor the Flavor theme activity-students created their own spice jar and spice, received recipe cards
and experienced different international flavors through create your own Grain Bowls at True Grits

Nutrition Notebooks finalized and distributed to retail locations; provide customers with nutrition and ingredient information of
menu items.—ongoing.

Provided Food Allergy Messaging: this month’s campaign is “Customer Service” to over 70 associates and managers, used trivia and
prizes as teaching tool to encourage compliance and participation.

Continue to work with Chartwells to produce healthy lunch box in True Grits, working with Commons Outtakes management in ex-
panding meal deal program to include vegetable options

One on one nutrition counseling which includes weekly patient care hours at University Health Services

Participated in Compass Wellness Collaboration calls with other dietitians to discuss promotional calendar, campaign makeovers,
national nutrition month 2016, Webtrition update and FDA nutrition labeling

Continue collaboration with Neighbors without Borders to revise role of UMBC internship Assistant Market Manager/Volunteer Co-
ordinator position.

Provide students with mentoring support for their Capstone projects concerning food social justice and Peer Health Educator projects

Continue collaboration with Healthy Weight Priority Action Committee to promote on-campus health and wellness for UMBC faculty
and staff

Attended Compass Group Chef Cook Off at the Leadership Legacy Networking Event

Created script for “Build It Better” meal video campaign; coming soon

@UMBCdining

This month, UMBC Dining’s social media received 142
new likes across our Facebook and Twitter. The success
is due to our annual Pi Day event at True Grit’s where
students can spin the Wheel of Pi for a like on Facebook.

Social Media

Social Media Corey returned after being out for a few weeks and got a warm welcome We gave away additional Pi Day t-shirts
from students on our Twitter! with Pi Day trivia on our social media!
Facebook Likes: 1,365 | Twitter Follows: 529 | Tweets: 1,484 | DOC Sales: $13,873 | DOC Views: 85,170
Excitement is building for our April
(seb) tweeting at us after our Iron Chef 2016 collaboration! Lip Sync Battle at Starbucks!

Corey’s Facebook post received an amazing 122
likes, 13 shares, and reached 4,425 people!

Upcoming April Events

Food Trucks, free iced coffee, and Earth Day
Specials, oh my! April will have all of these
events and so much more!

Upcoming Events