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Running Campus Dining 365 Days a Year: Commercial Kitchen Operations at a Religious University | Culinary 360 Podcast | 15
Manage episode 471228369 series 3548189
Imagine managing foodservice at a university where the dining operation runs 24/7/365 (and monks are cooking with you, side-by side).
Chef Tony Finnestad shares his journey from youthful country club dishwasher to Executive Director of Culinary Services at St. John's University's commercial kitchen. Today, he and his team serve both students and benedictine monks. But before arriving on campus, Tony experienced life as commercial, corporate, and rep chef.
"This is an industry that chooses you," explains Chef Tony.
Key insights for foodservice professionals at universities:
- Developing themed micro-concepts to maximize station efficiency with limited staff
- Managing high-volume foodservice (400-700 meals per service) 365 days a year
- Creating menu variety that appeals to both traditional and adventure-seeking diners
- Implementing guest chef programs in institutional settings
- Balancing religious dietary considerations in commercial kitchen operations
Chef Tony's extensive experience across diverse commercial kitchen environments allows us to discuss everything from life as a rep chef to the challenges of opening your own restaurant.
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π¨βπ³ Our GUEST
Tony Finnestad
Executive Director of Culinary Services and Events
St. John's University
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π¨βπ³ Our HOSTS
Robert Simmelink
Director of Culinary Services β Phoenix, Arizona
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Luke Simonds
Corporate Chef β Denver, Colorado
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Ryan Devereaux
Corporate Chef β Kent, Washington
Follow Ryan on LinkedIn
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π³ Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? Weβre here to help answer your foodservice equipment questions!
Learn more at the Ignite Foodservice Solutions Website
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π¨βπ³ DISCLOSURE:
Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.
Chapters
1. Coming up... (00:00:00)
2. Introducing Tony Finnestad of St. John's University (00:00:16)
3. Country Club beginnings... (00:01:53)
4. Culinary education journey (00:02:54)
5. The Rep Chef Superpowers (00:04:16)
6. This industry isn't for everyone (00:05:51)
7. Real College majors before culinary (00:07:34)
8. Opinions: Music in the kitchen (00:09:27)
9. World's best restaurants aren't for me (00:11:06)
10. Cooking concepts at St. John's University (00:12:08)
11. Guest chefs in the university kitchen (00:15:07)
12. Cooking for students and monks at St. John's University (00:15:56)
13. Tracking school meals at a university (00:17:15)
14. Catering menus for religious beliefs (00:18:31)
15. Commuting to the kitchen (00:20:39)
16. Chef life: protect your hobby or open a restaurant? (00:22:11)
17. Social media in the kitchen (00:24:46)
18. Knowing a restaurant is going to fail (00:26:07)
19. Chefs are restaurant critics (00:28:10)
20. Recovery on days off (00:30:03)
21. Personal life on days off (00:31:54)
22. Life on the road as a rep chef (00:34:33)
23. Tony's favorite cities (00:37:13)
24. New Mexico's cuisine is underrated (00:40:32)
25. Colorado vs New Mexico Green Chilies (00:42:05)
26. Tex Mex vs Mexican Food (00:43:37)
27. Chef Takeaways (00:45:18)
28. Wrapping Up (00:47:36)
19 episodes
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