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The Rice Thresher
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by Meredith Jenkins Thresher staff Long lines at lunchtime and delays at dinnertime have become common at Wiess College and other college kitchens due to changes in food production this year. These changes have left some kitchens understaffed and under-equipped, according to kitchen staff. For the first time, the kitchen staff at each college is wholly responsible for the production of their college's food, from menu planning to ordering food to preparation. Until this year, each college received support from the central Hicks Kitchen. Wiess Managing Chef Ben Fonbuena, a certified executive chef, said his kitchen is not equipped for independent food production, making it difficult to prepare meals on time. "We have to live with it because we're on a tight budget," Fonbuena said. "Somehow we're able to manage as a team, but it's hard. We're able to provide quality food and service as best we can with limited space and staff." Students eating at Wiess have noticed the problem as well. "There [are] always long lines at the beginning of the semester, but it seems like it's excessive this semester," Wiess College President Amy Schindler, a senior, said. "I think a lot of it can be attributed to there being only two staff people working the line, serving people. It's definitely not a good situation at this point." The issue was discussed at the Wiess Cabinet meeting Aug. 29, and a committee was formed to seek solutions to the problem. Wiess junior Mike Bader, who will chair the committee, said he hopes to work with the Wiess kitchen staff to improve the situation. Bader said the committee will meet with Fonbuena within a week. Fonbuena said some of the biggest problems are a shortage of kitchen staff and a lack of equipment. "I don't have a burner," Fonbuena said. "I use a portable burner - home-cooking stuff. Somehow I manage to make soup and gravy on that stove." Jones College Sous-Chef Rick Schisser said the Jones kitchen is also under-equipped. "These kitchens really aren't designed to cook in," Schisser said. "They were built years ago and they really don't have the facilities to cook." Schisser said he too is using portable burners as well as electric woks to prepare food. Both Fonbuena and Schisser said another problem they face is the need to further train staff. "Our biggest problem, I think, is having time to train the staff, such as on how to make sauces to complement the meals," Schisser said. Housing and Dining Director Mark Ditman agreed with the chefs that equipment shortages and the need for training are problems at some colleges. However, Ditman refuted the claim that Wiess was understaffed, saying staffing levels have not changed from last year. "[Understaffing] is a perception; it's not a problem," Ditman said. "I think people are jumping the gun on panicking. I think we need to go in with [Fonbuena] and let him experiment before concluding that Wiess is understaffed." Ditman said he thinks the problems at Wiess will be resolved within a week, once Fonbuena and the Wiess staff have had time to adjust to the new system. Fonbuena said in spite of the challenges faced, he can get the job done. "I know how to survive on cookery," Fonbuena said. "If I have a menu, I'll put it out one way or another without excuse." Fonbuena said that with 22 years of U.S. Army experience, he is a used to cooking under less than optimal conditions. "In Vietnam we'd get bombed while I'm cooking food," Fonbuena said. "But when it's time to eat, they [the soldiers] don't want to hear about your problems - they want food. It's like students at lunchtime: They want to come in, eat and get to class."
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