Bon Appétit, the replacement food provider for Saga, Inc., made its debut this week at Hillsdale.
“We are here to fulfill a need that the student body was craving,” Jeffrey Every, general manager of Bon Appétit said.
Every worked for two years at Trine University in Angola, Indiana, but transferred to Hillsdale as the new food service general manager. His plans for the college include everything from fresh fruit stands to a farmer’s market and even an Iron Chef challenge.
Bon Appétit is working to find farmers within a 150-mile radius to partner with to provide fresh lettuce, sweet corn, melons, soybeans, and apples. Every said Hillsdale’s rural location makes their “farm to fork” mentality much easier. He can ask a farmer to grow certain foods for the college and promise the demand for it. This not only helps the farming community, but also brings local, healthy food to campus.
Every added that even the fish come as locally as the Midwest permits. The fish are frozen on the ship and docks are no more than 500 miles from the school.
“I don’t want to feed you fish from Lake Michigan,” Every said. “Boats travel no more than 100 miles out to sea per trip.”
Although some students were disappointed to lose Sunday brunch staples such as the waffle, omelet, and Sundae bar, their response to Bon Appétit’s new food has been overwhelmingly positive.
Dean of Women Diane Philipp said at least 20 students increased their meal plans because of the change.
“It’s like the food gods have come to earth and are now incarnate in the kitchen,” Head Simpson Resident Assistant senior Matt O’Sullivan said. “I like the approach. It’s local and connects the college to the community.”
Junior Forester McClatchey used the words “earth-shattering” and “paradigm-shifting” to describe the food.
“I think it’s amazing,” sophomore Abigail Akin said. “I’m excited about how they are trying to make it more modern and it’s a lot more healthy looking.”
Every said the food will only get better.
“By the time the freshmen are seniors, I want Hillsdale College to make the Princeton Review for best food,” Every added.
He said he wants to put an end to mundane, repetitive foods and values feedback from students.
“We take their comments seriously,” Every said. “If they took the time to voice their opinion, we will take the time to listen.”
To accommodate students with dietary needs, Bon Appétit has an index of students’ allergies and offers an “at your service” option, where chefs prepare food right in front of students in an allergen-free environment.
Although Saga took their liquor-license with them, Every said Bon Appétit will acquire a new one.
Bon Appétit doesn’t have a strict policy about removing only one piece of fruit from the Knorr Dining Hall the way Saga did, but students cannot take out whole pies or plates of food.
However, Bon Appétit will not be the sole caterer on campus, Philipp said. Now student groups have the opportunity to seek catering from local restaurants for their on-campus club events.
Students were initially concerned that the switch from Saga to Bon Appétit would mean the end of Steve Casai, fondly known to them as “Saga Steve.” But Every re-hired Steve, along with 98 percent of the old staff and student workers.
“Steve’s a great guy,” Every said. “We couldn’t imagine this place without him.”
However, Every doesn’t think students should refer to the Knorr as “Saga.” Instead, he suggests calling it “Knorr”, “B.A.,” or “BAMCO,” which stands for “Bon Appetit Management Company”.
“It’s called ‘The Bone’,” McClatchey said.
Every said Bon Appétit will strive to make student life more enjoyable.
“Being in college is an experience. Students shouldn’t have to worry about the food.”
