Fireside Chat Strengthens Bond Between Dining Staff, Students - CulinArt Group

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Fireside Chat Strengthens Bond Between Dining Staff, Students

STONY BROOK, N.Y., Nov. 21, 2022—CulinArt dining services staff at Stony Brook University recently gathered with students at student activities center plaza for the first-ever “Fireside Chat with Campus Dining.” CulinArt chefs and managers offered students hot cocoa and s’mores to warm up beside the fire and chat about their day and give feedback about dining on campus.

“We love creating memorable experiences, and we hosted this event to keep an open dialogue with students and let them know that their feedback is important to us,” stated Diana Kubik, interim executive director, Faculty Student Association (FSA). “It is with their help that we shape the future of our dining program.”
One thing that Senior Executive Chef Jack Yuksel noticed was that some students never roasted a marshmallow before! “I really enjoyed connecting with students and seeing their faces light up as they enjoyed a sweet treat at our fireside chat,” he said. FSA and CulinArt look forward to collaborating with students and hosting more Fireside Chats.

Chef Jack’s Tips for Toasting the Perfect Marshmallow

1. Place your marshmallow on the end of your skewer and make sure the stick goes all the way through the marshmallow to stop it from slipping.
2. Hold the marshmallow over the center of the fire, close to but not touching the coals. Gently rotate the skewer so the heat toasts the marshmallow evenly. You’ll see it gradually change color to a golden brown.
3. Once it’s toasted all the way around, your marshmallow will be ready to eat! Remember, it will be very hot! Although it may be tempting, it is best to wait 30 seconds to a minute before tasting!

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  • November 21, 2022
Corporate News


What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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