BY KARINA RAJTAR
Editor in Chief
Curt Coshenet, director of food service, oversees all catering and all operations of food service. He has been at Saint Mary’s University for a little over five years and has worked for Chartwells for over 10 years.
Coshenet wants students to be able to contact him about problems or concerns in the cafeteria.
“I would hope (students) would bring anything to my attention,” Coshenet said. He said he answers his e-mail as soon as he can, and he will at least know who can help with an issue with food service. “Unfortunately, I’m not up front,” Coshenet said, but he encourages students to e-mail or call him or to look to the Dine on Campus Website(www.dineoncampus.com\saintmarys). “The doors are open,” he said.
Coshenet said Chartwells is in the process of preparing for some significant changes to the food service program for the 2010-11 academic year. “We have a lot of cool and exciting things,” he said. An outline of these plans can be found in both the Michael H. Toner Student Center Cafeteria and the Cardinal Club.
“We know we need to fix things,” Coshenet said, and he added that some recent changes in the cafeteria have been the result of an early attempt to get the bugs out.
Coshenet said one thing students do not seem to know is that the cafeteria is open for lunch until 3 p.m. with soup, salad and the sandwich bar open after the hot lunch is closed. He also said that students do not seem to realize they can bring their books and laptops – though not bags – to the cafeteria and that the cafeteria has wireless Internet.
Students should contact Coshenet if there is a health or safety concern. “I need to know safety (and) security” issues,” he said.
Overall, Coshenet said he and his staff welcome student input – including personal recipes – when it comes to food service.
“We’re here for the students,” he said.
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