| Photo by Kelly Richard |
| By Prince Omoruyi The Poke Press Requests for more vegetarian meals and the return of favorite dishes are helping shape dining at McNeese State University, where a renovated space has given chefs more room to experiment. Following the spring renovation and launch of Sodexo’s One & All dining brand, the team has expanded its offerings, said Jason LeBouef, campus executive chef. An action station, an international station and upgraded equipment allow staff to prepare a wider range of meals, including pizzas that cook in about two minutes. The additional space has also helped the team respond to requests for more vegetarian options. “As a company, we always try to value the students’ opinions and what they request,” LeBouef said. Student reactions help determine which dishes return to the menu. LeBouef pointed to a recent sushi-inspired bowl that drew an enthusiastic response as an example of how chefs can make familiar ingredients feel different. Serrano and Bird N Brine also provide additional choices to campus. LeBouef said the team wanted something different after previous offerings included pizza, sandwiches and potatoes. Both concepts have been used at other Sodexo locations. Students with food allergies or dietary restrictions can contact Sodexo’s regional dietitian through the McNeese Dining website. LeBouef said some students have already sought help identifying meals that meet their needs. A planned Student Culinary Council would give students another way to influence dining services. LeBouef hopes to work with members to discuss menus and explore changes while balancing requests with budget limits. He said students’ financial circumstances remain a consideration as the team works to maintain meal quality. Planned Kitchen Academy classes would also give students opportunities to learn practical cooking skills. LeBouef wants to focus on meals students can prepare with limited space and equipment. “The resources you have in the dorms aren’t a lot, and how can we get creative?” he said. Classes are tentatively planned for late fall or early spring. Dates and registration details have not been finalized. LeBouef estimated that an initial session might accommodate about 20 students, depending on the location and interest. Other additions focus on convenience. Mobile ordering through Everyday is planned for retail locations, which LeBouef identified as Serrano, Bird N Brine and Einstein’s. He expects advance ordering to shorten waits, though launch details and wait-time data were unavailable during the interview. Dining dollars are now accepted at athletic concessions, including football games. LeBouef said students have responded positively, although he did not have usage figures. As these services develop, student feedback will continue to guide the team’s decisions, from bringing back popular meals to finding practical ways to accommodate new requests. |
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