Eating clean on menu

by | Oct 3, 2014 | Life

Jessenia Fejio
Life Reporter

Maybe French lawyer Jean Brillat-Savarin knew what he was speaking about when he wrote that almost two hundred years ago. Humber’s culinary experts have seemingly heard him as they’re planning new and nutritious menus for students.

The Humber Room and Gourmet Express, the two food service providers operated by Humber College’s Culinary and Hospitality programs, are very much interested in two things: the nutritional information and staying in the concept of farm to table dishes, said Humber Room’s Food and Beverage manager Richard Pitteway.

“We take the herbs from the (North campus) Arboretum over here so we’re as close as we can get,” Pitteway said.

The program used honey last semester that was coming from bees right in the valley. The Humber Room is trying to be conscientious of health and also of sustainability as much as they can, Pitteway said.

Changing the way students think about college campus foods has also come to Ryerson University. Ryerson’s reasoning for switching their cafeteria into a café was to show students that eating does not necessarily need to be either expensive or tasteless, noted CBC food columnist Sara Elton.

Pitteway and his team are working on making nutritional information available for everything they sell.

“So if it is a matter of having a burger or having a salad, they’ll know exactly what they are getting from those two things,” said Pitteway.

Andres Arteaga, 22, a first-year Business Accounting student, finds Humber’s variety enjoyable.

“You have pizza, poutine, subs, Timmies and also a gourmet store. Even if you want something healthier, they have fruits available too,” said Arteaga.

But students have a different story to tell when it comes to the costs.

“Prices are expensive. Sure, it’s probably one or two dollars more than regular price but it does add up. With paying tuition and commuting every day, it’s not like I have extra money to spend at school,” Arteaga said.

To ease the cries of desperation from student’s wallets, the Humber Room has implemented an express menu, Pitteway said.

This includes a “lovely sandwich, a salad or soup of your choice and a little dessert, all for $10 dollars,” said Pitteway, and will be served in 20 minutes.

Francisco Rivera, professor of Culinary at Humber, said the program wants students to come in and enjoy the food at Humber Room. The service at the Humber Room is not just for teachers and business people, but students are also welcome.

Food vendors at Humber are coming to him for advice as to what can be done to make their menus more diverse, healthy and affordable, Rivera said.

“I think we have been doing it now slowly but gradually. The thought is there and so is the want for change,” he said. “We’re here to show students how to save money and how to eat healthy.”

Rivera said that a food truck is coming to Humber’s North campus. The food truck will be moving around campus and as of now is in the process of getting permits.

“The food truck will be designed by the students,” says Rivera. “The menu will be designed by the students. It is class oriented. We will also use it for marketing purposes. We are using it as a classroom, as an experience.”

The food truck is scheduled to make its first appearance sometime in January.