Ms. Denee Hinman, senior general manager at CulinArt Managed Dining Services, joins the school this year to assist in the transition to the new dining services.
Can you describe a day in your life here?
I’m in charge of everything related to dining, including the Snack Bar and events. I like being out and about with everybody, finding out what people like, and being involved in meetings, menus, and the Snack Bar. I’m able to be a big part of the community.
What are some of your goals for the Dining Hall?
I want every single station to have the freshest ingredients and utilize as much as we can from the farm.
How will the new Dining Hall impact your services?
It’s going to be a lot like a college campus set-up. There will be a hot line to the left, and each line will come down to the meat in the middle. In the middle, there’s going to be an oasis station where people who have allergens can go. Straight ahead, there will be a pizza oven that will have homemade pizzas, calzones, stuffed breads, and baked ziti—dishes that are warm and make you feel at home.
Then there will be a salad bar and deli area, and, of course, the stir-fry stations. We will have a spot for ten burners, so that’s going to be triple the current number of burners. We’re going to have an area of shelves in between dedicated to all the sauces, so you’re not carrying the sauces back and forth. It’s going to be more like you could just grab ingredients like you’re in your own kitchen.
What is your favorite meal your team has served so far?
My favorite thing that I’ve had to eat was when I played around with the stir-fry station, because it was so awesome to be able to experience all the different ingredients. Also, I love Chef Darby Fitzgerald’s hot honey chicken cutlets and homemade mac and cheese.
What are your goals for Dining Services’ social media?
I want people to get excited, so if there’s an upcoming adult event, I will display the food on our platforms. A lot of the food we’re making for those adult-centered events will also be at your fancier events, such as Senior Dinners and sports banquets.
What has been your biggest challenge so far?
It has has been the temporary space, because everything is so spread out and far away. Last week, I think we walked 48 miles doing events. That’s eye-opening for me, because it shows me how long you have been dealing with a space that’s so far away.
What makes CulinArt stand out?
The people make CulinArt stand out. The people that I hire want to engage with the students. I look at you all as individuals and people who want different things, different cuisines, and different flavors.
