By Amelia Bickel
Elm Staff Writer
Jeremy Schultz, originally from Cleveland, has joined the Washington College staff as the new executive chef. He is responsible for overseeing the kitchen and making sure that everything runs safely and smoothly for both the staff and those served. He is also in charge of the menu and working on any improvements for the dining experience.
According to Resident Director of Dining Services Michelle Goodman, a new executive chef is usually appointed with the help of a professional chef, who adjudicates final candidates. This time, Krikorian wanted to include more student input in the process.
The result was a diverse cross-section of students involved in the decision, including international students, members of the Student Government Association, residential life, and athletics.
Dean of Students Greg Krikorian said that the panel included more students than staff. The idea was to include more students in the taste tests, as they represented the majority of those eating the food on campus.
“[Schultz] seemed very passionate and the student decision to hire him was universal,” Student Government Association Secretary of Student Life sophomore Kaialana Follett, who was on the panel, said. “We were all so excited about his ideas and changes.”
Schultz officially joined WC’s campus on Jan. 1 but has been working with AVI Foodsystems since 2014. Before his start at the College, he worked his way up the ranks at different institutions for years until he was appointed as executive chef at Ohio University.
As he settles in at WC, Schultz hopes to slowly incorporate experimentation with recipes and new food stations to improve students’ experiences at the dining hall and cater to what students like best.
One change that he has begun to implement is the availability of more “grab-and-go” food at breakfast, when many students may be in a rush and want to just grab something quick before class rather than sit down with a plate. Students may also notice an expanded waffle bar with more options.
Another change the dining hall has introduced is the revamped pasta station, where pasta is available every day except Wednesday, when there will be mac and cheese. In his past experiences at colleges, Schultz noticed that pasta seemed to be a general hit with students, so he wants to make it a readily available option at WC as well.
Schultz hopes that he can bring his wealth of culinary experience to his new position at WC to ensure that the students and faculty that eat at the dining hall feel safe, supported, and welcomed.
According to Goodman, AVI Foodsystems’ goals for this semester and beyond include prioritizing freshness and ensuring a variety of options for all students. Schultz, Goodman, and Krikorian all expressed understanding that students may become bored of the same things every day, so it is important to find ways to break that monotony at times or make changes to better suit the students’ wants and needs.
“We’re constantly trying to tweak and respond to student suggestions,” Krikorian said.
Likewise, Schultz said he wants students to know that he is always more than open to student feedback and suggestions because he hopes that he can help all students find a taste of home on campus. He understands that many students, especially those who are international, may miss meals from home that are not traditionally included in the menu.
Schultz encourages all students to reach out to him with requests and recipes, which he would be happy to consider and learn. If students are interested in reaching out, they can contact Schultz at jeremy.schultz@avifoodsystems.com.