Ask a CASP: Scott Kachmarik, CASP

Scott Kachmarik, CASP is the Director of Student Dining and Residences at the University of Notre Dame.

1. What does your campus food service department do for students who are unable to return home during the holidays?

Two of our largest dining hall events of the year actually occur on Thanksgiving and Easter when we serve students, faculty/staff and community members a traditional holiday feast. Given our national and international population, many students -- especially graduate students -- are unable to travel for these short weekend breaks. Just last week, we served over 1,600 people turkey, dressing, and all of the traditional foods and desserts. Our staff takes pride in cooking up a meal and serving it with love just like at home!

2. Does your food service department organize any charitable events or initiatives during the holidays?

Our departments and team members are very involved and committed to local organizations throughout the year, but especially during our holiday events. For a number of years, our staff have prepared and delivered food for traditional Thanksgiving meals at three local organizations for over 1,000 people: Center for the Homeless, Hope Rescue Mission and St. Margaret's House. We continue to support an ND student organization through the Food Rescue U.S. program, which coordinates the pickup and delivery of leftover and unused food on a weekly basis.

3. What are some campus food service trends you anticipate catching on in 2018?

Like many institutions, the promotion of on-campus amenities such as food operations and housing continues to serve as a strong impetus for student recruitment and retention. The residential experience is a key component to supporting successful student outcomes. Speed-of-service remains a constant priority for students with a busy lifestyle by providing grab-and-go items along with menus that are sustainable, plant-forward, and culturally relevant. Menus and concepts centered on Mediterranean, Indian, Asian, and regional Latin American cuisine are all trends students are interested in right now. That interest will continue to grow as we tap the cultural and ethnic diversity of our own staff who are able to showcase their own talents, tastes and culinary and service expertise in preparing this cuisine.