By Kevin Fitzsimons Housing Food Services Chef Mark Newton, third from left, oversees a cooking class with Mirror Lake Cafe staff members. From left are Andy Fetsko, cook; Rosetta Lockett, cook supervisor; Newton; and Darlene Kee, cook.

Chef whips up fancy specialties, old favorites for diners in campus commons

Times sure have changed since the Texas Straw Hat and turkey tetrazzini debuted on dining commons menus across the country. Both do remain favorites with Ohio State students, faculty and staff alike.

But Tim Keegstra, director of Housing Food Services, says that in addition to offering some old standbys, the commons menu is constantly changing to meet the dietary needs and tastes of Ohio State students.

"Fifteen or even 10 years ago, you probably wouldn't have seen as many vegetarians and vegans on campus as you do today. And you can't just serve them salads and tofu. All students want and deserve more of a variety in what they get from the dining commons," Keegstra said, pointing out that Sprouts CafŽ located in Kennedy Commons is totally vegetarian. "That's where certified chef Mark Newton comes in."

Newton, who previously worked at the Faculty Club for three years as executive sous (assistant) chef, joined Housing Food Services as its first chef in August.

"He's got the know-how and the recipes. And he's very enthusiastic," Keegstra said.

"He'll be working with our cooks, teaching them new dishes and helping them improve food presentation," Keegstra added. "Some of our cooks are interested in training to become chefs, and he's agreed to help them with that, too."

Although still relatively new to the job, Newton already has tested some new recipes, such as baked tortellini and penne pasta with roasted red pepper sauce, which could appear on the winter quarter menu. He also would like to include more ethnic foods in upcoming menus.

"It's never a good idea to serve the same dishes over and over again. Spaghetti seven days a week is never a good idea, no matter how great it tastes," Newton said. "We don't want students to get tired of eating in the commons. That's why we try to keep things exciting, to keep their taste buds guessing. So far, all of the new dishes seem to be going over very well."

New recipes are just the beginning.

"I'm still waiting to integrate some of my food styles and flavors into the menu, like roasted items," Newton added. "You can offer more flavor just by using a variety of cooking techniques in each meal."

But, Newton said, there are no plans to completely revamp the menu. "Fans of some of the old favorites, like the Texas Straw Hat (an early version of today's taco salad), don't have anything to worry about."

Newton said the biggest difference between working at the Faculty Club and working for Housing Food Services is "obviously, we're not going to be serving steak and lobster in the commons. But we use the same products we would buy at the Faculty Club, and we have the same objectives -- to serve hot, safe and tasty food."

As chef, Newton also will work with Housing Food Services registered dietitian Jill Irvin. Irvin, who has been a registered dietitian for 15 years, has been with the University since 1997.

"It's great. I've wanted to work with a chef for a long time and never had the opportunity," Irvin said. "While I can do some recipe testing and development work, that is not my real strength.

"Mark is already helping us develop recipes to replace some convenience items we have been using," she continued. "This helps us lower our costs and provide a better-quality product. He is very creative, and we work on new ideas together to change the menu for the better. I help him understand University students and their likes and dislikes, and he helps me by coming up with new recipes that meet their needs. It's a great synergistic relationship."

"They'll make a great team," Keegstra said. "Together they can plan meals that will appeal to everyone from the pickiest eater, to the pizza connoisseur, to the health nut."

Newton not only helps cook the food served in the commons -- he eats there almost every day for lunch.

"My favorite dish? I'm a real fan of comfort food. So I probably like the turkey and mashed potato dinner the best. And, yeah, there's the Mexican entrees. I like them, too."

Not too late to donate to Community Charitable Drive

The end may have officially been Dec. 8, but Ohio State's Community Charitable Drive is stretching itself a little past the deadline to squeeze in last-minute givers before the close of the year.

"There's still time to make those year-end tax deductible contributions," said Ned Cullom, program manager for the Office of Human Resources. "We'd like to keep those dollars coming in."

As of Dec. 15, $677,006, or 93 percent, of the drive's $724,000 goal had been met. Last year's drive raised a total of $717,871.

Donations for the drive go to local health and human services charities, organized under the umbrella of several federations. Participating federations are: Greater Columbus Community Shares; the United Negro College Fund (UNCF); Community Health Charities; the Black United Fund of Central Ohio (BUFCO); and United Way of Delaware, Fairfield, Franklin and Union counties. Donations can be made through payroll deductions or one-time gifts.

"We're asking deans and vice presidents to encourage faculty and staff in their units who haven't yet given to do so," Cullom said.

Gifts can be for any amount, ranging from a few dollars a month to PaceSetter Donors, with an annual contribution of $750 to $999, and Leadership Donors, with annual contributions of at least $1,000.

For more information about the Community Charitable Drive, call 292-4341 or contact your departmental or office coordinator.

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