The new contract calls for new meal plan offerings, greater flexibility, better pricing for students, improved facilities (which Sodexo is backing with capital investments), and improved administrative support and oversight in areas such as quality assurance and supervision. The contract also provides for significant incentives and penalties tied to Sodexo’s performance in key areas. Five firms were qualified by Fordham’s outside consultant to bid (based on the resources of the vendor and their assessed ability to manage an account of Fordham’s size and complexity); three ultimately submitted bids.

“Sodexo is the best choice for Fordham’s dining services because it demonstrated its ability to accomplish a number of important objectives throughout the evaluation process this past year,” said Gabelli School junior Brendan Francolini, operations vice president of United Student Government (USG) at Rose Hill, and chair of the student engagement committee. “Sodexo will provide the most variety for students in regard to dining venues, meal plan options, and food preferences.”

Alexa Rodriguez, a senior at Fordham College at Lincoln Center, said, “Sodexo offered the stronger proposal, and I think we will see real changes occur on campus, including improvement in the quality and variety of the food.”

Rodriguez served on the student engagement committee, and was president of USG at Lincoln Center this year. “I think Sodexo will be the better fit for Fordham—they are committed to doing whatever it takes to work with students to create the best dining service experience, and that is exactly what Fordham needs.”

The process, overseen by Jeffrey L. Gray, senior vice president for student affairs, was managed by a committee comprised of students and administrators, aided by an outside consulting firm, the Rochelle Group, which specializes in food service management. A group of eight student leaders served on a subcommittee formed specifically to address student concerns and preferences in food services.

“We think this contract offers substantial benefits to Fordham students and to the University,” Gray said. “I have to thank the committee members who evaluated the bids, especially the student members, who not only brought rigorous analysis to the process, but also helped drive revisions to the bids that substantially improved them.”

Aspects of the new contract include the following:

•    More creative menus/varied choices
•    More flexible meal plan options that include discounts and off-campus debit options
•    Appointment of a food services contract liaison, a newly created position (recommended by Fordham’s consultants) with a salary to be funded by Sodexo
•    Performance monitoring of Department of Health inspection results, student satisfaction, operational metrics, and regular third-party reviews
•  Incentives and penalties tied to performance goals
•  Increased supervisory personnel in quality assurance and management
•  Sustainability initiatives
•  Renovations of dining facilities
•  On-site sanitarian
•  On-site nutritionist

“The difference between Sodexo’s bid proposal and that of the other finalist was dramatic,” according to Stephen Erdman, a Fordham College at Rose Hill senior and president of USG at Rose Hill. “I feel confident that students will be very pleased with the facilities renovations, meal plan packages, and menu options Sodexo’s new contract will make possible next year.”

Fordham’s Hospitality Services invites you to prove it by entering its culinary competition this fall.

Open to students, parents, alumni, faculty and staff, the competition continues a tradition begun last year with the search for Fordham’s signature dessert.

This year, the search is on for the best non-dessert recipe, which opens the field to entrees, salads, sandwiches—anything that falls under the category of “family traditional food,” said Brian Poteat, general manager of Food Services.

Similar to last year, six finalists with the best recipes will be selected to work with the Fordham team of culinary experts to prepare 200 tasting portions on Nov. 6 in The Marketplace, when final judging will take place.

As part of Family Weekend, the tasting event will bring together parents and other family members with students, staff, faculty and alumni to sample each dish and choose the winner.

While participants will be asked to provide detailed step-by-step instructions for their recipes, the culinary team also wants to learn the history of the dish and why it’s a special recipe.

The winner of “So You Think You Can Cook?” will receive an assortment of Fordham merchandise. He or she also will be featured in Fordham online and print media, and will be photographed with Joseph M. McShane, S.J., president of Fordham, and Michael DeMartino, executive chef.

The winning recipe may even be added to the Food Services menu cycle and become part of Fordham’s culinary history, Poteat said.

All recipes (one per person) must be submitted online by Oct. 1, 2009. For more information or to submit an entry, go to Hospitality Service’s website:www.fordham.edu/campus_resources/campus_facilities/hospitality_services/.

Fordham’s Hospitality Services invites you to prove it by entering its culinary competition this fall.

Open to students, parents, alumni, faculty and staff, the competition continues a tradition begun last year with the search for Fordham’s signature dessert.

The dessert title was given to the Maroon Velvet Cake recipe submitted by Rick Manista, then a senior at Fordham College at Lincoln Center. Since then, the cake has been a “very popular dessert at a lot University events,” said Brian Poteat, general manager of Food Services.

This year, the search is on for the best non-dessert recipe, which opens the field to entrees, salads, sandwiches—anything that falls under the category of “family traditional food,” Poteat said.

“We started with the dessert competition, which was so successful and so much fun, we said, ‘Why don’t we try to build on it and try something new’? So we took it a step farther,” he continued.

Six finalists with the best recipes will be selected to work with the Fordham team of culinary experts to prepare 200 tasting portions in The Marketplace on Nov. 6, when the final judging will take place.

As part of Family Weekend, the tasting event will bring together parents and other family members with students, staff, faculty and alumni to sample each dish and choose the winner.

While participants will be asked to provide detailed step-by-step instructions for their original recipes, the culinary team also wants to learn the history of the dish and why it’s a special recipe.

Some of last year’s entries included details about recipes in family histories, how they were related to Fordham and even how they were associated with the Jesuits, Poteat said.

“We received some very funny and fascinating stories,” he said. This year, Poteat is hoping for more of the same.

The winner of “So You Think You Can Cook?” will receive an assortment of Fordham merchandise. He or she also will be featured in Fordham online and print media, and will be photographed with Joseph M. McShane, S.J., president of Fordham, and Michael DeMartino, executive chef.

The winning recipe may even be added to the Food Services menu cycle and become part of Fordham’s culinary history, Poteat said.

Poteat hopes the culinary competition tradition at Fordham will continue to evolve, adding, “Next year might be a favorite party appetizer.”

All recipes (one per person) must be submitted online by Oct. 1, 2009. For more information or to submit an entry, go to Hospitality Service’s website:www.fordham.edu/campus_resources/campus_facilities/hospitality_services/.

Brownie or biscotti? Cookie or cupcake?

Those were the questions on everyone’s lips—and taste buds—when Fordham conducted a campus-wide competition to find its signature dessert.

Fending off all comers from a field of 31 entries was Maroon Velvet Cake, submitted by Rick Manista, a senior at Fordham College at Lincoln Center.

“Velvet Cake is something that can be used for special occasions, but it’s also homey and casual, so it can be enjoyed anytime,” Manista said.

The richly flavored cupcake features a tender texture and a hint of cocoa, topped off with a dollop of white chocolate frosting. Manista, a psychology major, based the treat on his grandmother’s recipe for Red Velvet Cake, though he said the frosting was his idea.

“I learned all of my baking from her,” he said. “After she died, no one in my family ever made anything, so I always try to cook and bake to keep her memory alive.”

The selection of Maroon Velvet Cake as Fordham’s dessert of record was the final step in a process that began when administrators, food service managers and executive chefs sent out a call for submissions at the start of the semester.

“We all agreed that this dessert would have to be one that did not require a fork to eat, and that it would have to be something that could be produced in large quantities without putting too much strain on our everyday operations,” said Brian Poteat, general manager of the University’s hospitality services division.

A committee of 15 students, staffers and chefs from Sodexo narrowed the field to five finalists. Fordham’s head chefs worked for a week to churn out more than 1,500 samples for a University-wide taste test on Oct. 17. The other finalists were:

Buono Biscotti ala Fordham, made by Rosemary Marmorato, a senior secretary in the Department of Psychology on the Rose Hill campus. Marmorato has been working at Fordham for four years.

Marooned Cookies, made by Barbara Kittle (FCRH ’78). Kittle honored her grandmother by entering her original recipe into the contest.

bRAMies Brownies, made by Alessandra Vaccaro, a senior majoring in classical languages at Fordham College at Lincoln Center. Vaccaro said her recipe was inspired by Fordham’s school colors.

Ram Cake, made by Theresa Stewart Moran (GSS ’08), a doctoral student in Fordham’s Graduate School of Social Service. The recipe was a family effort, although she credits her eight-year-old son, Kevin, for devising the concept.

Even before the votes were tallied, Manista’s offering made a strong showing in some non-scientific exit polling.

“The Velvet Cake is delicious,” said Kate Cavanagh (FCLC ’05). “I’m taking this very seriously because it’s a dessert representing Fordham, and it’s going to be around a very long time.”

First-year Fordham Law School student Keith Greenberg, 22, picked his favorite after devouring samples of all five desserts, which he somehow balanced in one hand while holding a stack of thick legal books in the other.

“The Velvet Cake was executed in the best fashion,” Greenberg said. “One of the others had not enough flour for my taste. Perhaps there was too much air that hit another when it came out of the oven.”

The winner had its coming out party on Friday, Oct. 24 at the annual President’s Ball.

Hundreds of Maroon Velvet Cakes adorned the main table in the Grand Ballroom at the McGinley Center. The dessert fueled the festivities, as stylish undergraduates ran from the dance floor to the table throughout the night, relying on the cupcake to keep the party going.

“It’s tasty, but not too sweet,” said Veronica Marsteller, a junior at Fordham College at Rose Hill. “That’s good, because I’ve been eating a lot of them.”

From the second she sunk her teeth into the Busono Biscotti ala Fordham, the 25 year old chewed slowly and seemed to take in every morsel. Like the scores of students, staff and faculty around her, Cavanagh was searching for the Fordham Signature Dessert.

“I really love biscotti, so I’ll admit I’m a bit partial to it, but this Ram Cake is delicious,” said Cavanagh, who works in the community service office on the Lincoln Center campus. “Then again, the Red Velvet Cake is delicious, too. I’m taking this very seriously because it’s a dessert representing Fordham, and it’s going to be around a very long time!”

Cavanagh and fellow alumna Alyson Weaver (FCRH ’05) were among the hundreds who turned out to sample five desserts vying to become the University’s official dessert.

Voting took place on Oct. 17 on the Rose Hill and Lincoln Center campuses. The winner will be announced at the President’s Ball on Friday, Oct. 24.

The five finalists in the contest were recipes for:

Buono Biscotti ala Fordham, made by Rosemary Marmorato, a senior secretary in the Department of Psychology on the Rose Hill campus. Marmorato has been working at Fordham for four years.

Marooned Cookies, made by Barbara Kittle (FCRH ’78). Kittle honored her grandmother by entering her original recipe into the contest.

bRAMies Brownies, made by Alessandra Vaccaro, a Fordham College at Lincoln Center senior majoring in classical languages. Vaccaro said her recipe was inspired by Fordham’s school colors.

Ram Cake, made by Theresa Stewart Moran (GSS ’08), a doctoral student in Fordham’s Graduate School of Social Service. The recipe was a family effort, although she credits her eight-year-old son, Kevin, for devising the concept.

Red Velvet Cake with White Chocolate Frosting, made by Fordham College at Lincoln Center senior Rick Manista. Manista, a psychology major, adapted his grandmother’s recipe for the dessert, though he said the frosting was his idea.

First-year Fordham Law School student Keith Greenberg, 22, picked his favorite after devouring samples of all five desserts, which he somehow balanced in one hand while holding a stack of thick legal books in the other.

“The Red Velvet cake, by far, was executed in the best fashion,” Greenberg said. “One of the others had not enough flour for my taste. Perhaps there was too much air that hit another when it came out of the oven.”

The contest and sampling event was made by possible by Fordham Hospitality Services/Sodexho.

Brian Poteat, general manager, said the idea for a signature dessert came to him from Dorothy Marinucci, executive assistant to Joseph M. McShane, S.J., president of Fordham. Poteat then consulted with Michael DeMartino, executive chef at the Rose Hill campus, to make the idea a reality.

“We all agreed that this dessert would have to be one that did not require a fork to eat it, and that it would have to be something that could be produced in large quantities without putting too much strain on our everyday operations,” Poteat said.

“Most importantly, we felt that we needed to involve the student body in some way,” he continued. After consulting with Marinucci and Catherine Spencer, assistant vice president for marketing and communications, they decided to run a contest asking for original recipe submissions from students, parents, faculty, staff and alumni.

Poteat and his staff received 31 entries, which “truly exceeded our expectations,” he said.

A panel of 15 students, staff and Sodexho chefs John D’Ingillo and Michael Martino, narrowed the entries to five finalists. D’Ingillo and Martino worked all week to churn out more than 1,500 samples for the Oct. 17 tasting and voting event.

“All the recipes we received were quite wonderful and picking the five finalists was extremely difficult,” Poteat said. “It was exciting to read the recipes as they were received. I must commend all of the participants for their culinary passion.”