Know the hand that feeds you

By Rachelle Leduc, Staff Writer leduc13@up.edu

After a day of classes and intramural sports, everyone can appreciate a ready-to-eat meal. Thankfully, the University of Portland has the staff and chefs of Bon Appétit.

At The Commons, you are served by chefs and servers who double as musicians and outdoor enthusiasts and love what they do.

"I enjoy working here because there are lots of people I get to meet everyday and I have the ability to feed people and with great food using the best possible local ingredients," Mike Chance, chef at the global station, said.

Several Bon Appétit employees agree that UP has provided the perfect work environment.

"It's a good work environment, the people are friendly and nice," Levi Clemens, server and cashier, said.

At The Commons, chefs and staff aim to provide the students with the best service possible, dedicating a lot of time into planning and preparing each week's meals.

"Chef Ken comes up with the basis [for the week's meals]," Chance said. "We come up with some recipes; it's a team effort to come up with them."

Not only do chefs meet weekly, but a lot of checking in and preparation is done daily.

"In a typical day, I usually say my hellos in the kitchen, get coffee, then work my way back through the kitchen, checking-in, tasting food, planning menus, talking to farmers, and working on the schedule for the kitchen," Executive Chef James Green said.

Green and Chance bring lots of experience to their jobs.

While a large number of chefs attend culinary school before working in the kitchen, it is not unusual to find a chef doing his or her own thing and learning from experience.

"I am not classically trained, I tend to think outside the box," Chance said. "I like to do things my own way, I don't have a default secret recipe. In the kitchen, it is important to have a good palette."

Prior to working at UP, Chance worked at a pizza restaurant in St. Helens, Ore., owned by Clemens until it closed in 2003. In 2004, he was asked to come work at The Cove by Clemens, who was looking for a set of good hands to work in the kitchen. When he is not working at The Commons, Chance enjoys golfing, video games and spending time with his sons.

Similarly, Green is also a family man, who began working in restaurants at the age of 12. After moving from prep cook at Oregon Health and Sciences University to executive chef, Green began working at the University of Portland.

"In six to seven years I was able to transform my job of prep cook," Green said. "I had a wife and kid, and I needed to better provide for my family. I was very motivated."

Having spent 13 years at the University, Green loves working with students and the great community of people who work with him. When not at UP, Green enjoys participating in Portland International Raceway bicycle races, and playing drums for his rock n' roll cover band until he injured his thumb and shoulder in a race. In the meantime, he also enjoys golfing, spending time with his kids, and cooking with local and seasonal fruits and vegetables.

Students agree the Bon Appétit staff are masters when it comes to food.

"The staff at The Commons delivers really great service and makes the environment very enjoyable," senior Emelia Gubrud said. "They also have really good soup, chili and salad bar."

The staff and chefs also enjoy eating at The Commons.

"Two of my favorite dishes are corn beef and cabbage, and beef stew," Clemens said. "What can I say, I'm Irish."

Clemens, who enjoys playing the guitar and reading a good book, can be found working at the commons and wishing every student a good day.

"The staff is always very welcoming and kind," sophomore Eleina Santos said. You get quality service with a smile every time."

The chefs and staff are glad to hear that their hard work is showing in providing students with a worthy dinning experience.

"I really enjoy working here and I enjoy the people here," Green said. "I'm proud of what we do here."