SU Food Services is committed to serving you healthy, flavorful, and nutritious food. You can find us at every corner on campus with dining centers, food courts, cafes, catering, and vending to meet all your dining needs. We look forward to being a part of your daily activities on the Syracuse University campus.
New Executive Chef Inspired by Travel, Street Vendors, and Mom’s Home Cooking
An argument could be made that one of the newest members of the Syracuse University community, is also one who will have a great impact on students, or at the very least, their appetites. As executive chef, Parvinder Singh will oversee the creation of meals and menus at dining centers across campus.
“I absolutely love everything having to do with food service,” says Singh. “It was my calling.”
Singh received his Associates in Culinary Art from Delhi University in India and participated in several training programs at the Culinary Institute of America. He has had experience working in the university food services industry at the University of Oklahoma, the University of Buffalo, and most recently Cornell University.
“I have designed concepts, and built restaurants, and became involved in the university level of food service in 1997,” says Singh. “It’s my favorite environment. It’s the most meaningful to me.”
Among his inspirations are travel, which he says “is the easiest way to inspire the palate as a chef.” Singh is quick to add that “the humble guy cooking on the street, or a home cooked meal by the mom of a friend or associate is what gives me the most inspiration. It’s incredible to watch someone unassuming doing something absolutely brilliant with food and flavor.”
Including our students. One of them will get the chance to cook their favorite dish with Executive Chef Singh as part of a contest run by Food Services. Students are being asked to submit their favorite recipe, with the winner having the opportunity to prepare the dish alongside Chef Singh at one of the campus dining centers. Contest forms can be found at foodservices.syr.edu
Five questions for Executive Chef Parvinder Singh:
What do you like about working in the college/university food service environment?
The college university circuit is a lot of fun. The energy is high. There are traditions and seasons within each university that make the years more and more meaningful going along. It’s very easy to become attached to the client base and the personalities present on campus.
What is your favorite food to cook, or bake?
I love roasting, or any other process that slowly draws out the essence of flavor. I love using herbs, oils, and infusions to deepen and accentuate the beauty that is naturally present in the food itself.
What do you feel that you best at?
Giving. I give my greatest effort to what I do. It’s a heart and soul thing. You can’t beat giving something your absolute best.
What is your greatest accomplishment in the food and service industry?
Discovery. It’s an ongoing process. Food is the art of exploration. Exploration leads to discovery. The ability to learn, grow, and share is the meaning of life. I use the kitchen in order to express this. Being able to express this in a meaningful way, and to share it with others- this is my greatest accomplishment.
Do you have any plans for Syracuse University Foodservice?
Of course, we all add our individual touch as a team effort. I’m excited about making contributions to the Syracuse University Foodservice program. It’s an excellent program. I look forward to being a part of the process here.
Syracuse University had approximately 500 apple crunches in one day with NY Campus Crunch!
College and university students, faculty, and staff across New York State participated in the second annual New York Campus Crunch by taking a collective bite out of apples grown on New York State farms, demonstrating support for serving locally-grown food on college campuses.
On Monday, October 26 a big crunch was held outside Syracuse University’s Schine Student Center. Syracuse Banana and Beak & Skiff donated apples that were given away to encourage everyone to participate by crunching into a New York State apple and spreading the word through social media. The SU mascot, Otto the Orange came out support the crunch. Everyone loved taking their picture crunching with Otto!
Syracuse University Food Services, Healthy Monday, Syracuse University Wellness Initiative, and Syracuse University Sustainability Division worked together to make the event a success. Several outstanding student volunteers took pictures, gave away apples, and held up signs promoting the crunch.
The New York Campus Crunch is organized by the Farm to SUNY initiative to increase the purchasing of New York-grown vegetables and fruit products by SUNY campuses. Farm to SUNY is a partnership between American Farmland Trust, Farm to Institution New York State (FINYS), the SUNY Office of Sustainability and four pilot campuses: University of Albany; SUNY New Paltz; SUNY Oneonta and SUNY Oswego.
The Department of Recreation Services within the Division of Student Affairs is hosting the annual Apple Festival, in partnership with SU Food Services, on Friday, Sept. 11, from 11 a.m.-2 p.m. on the Quad.
The festival provides the University community with an early fall opportunity to engage in a number of games, taste a variety of foods, shop at a local farmer’s market, run or walk in a two-mile fun race and connect with area vendors.
Information booths regarding programs and services provided by SU departments will also be on site. Departments can still register to table by contacting Joseph Lore at email@example.com. All students, faculty and staff are welcome to attend the festival.
“The Apple Festival offers the University community fun-filled activities, nutritious foods and a variety of local vendors providing healthy products and services. It’s an excellent way to kick off the new academic year,” says Lore, director of Recreation Services.
The one-mile fun run/walk-n-roll will follow the Healthy Monday Mile Loop around campus. Participants will be able to get in their daily exercise while enjoying a tour of SU’s main campus.
Healthy Monday Syracuse, a major initiative of the Lerner Center for Public Health Promotion, is part of a national initiative to help end chronic preventable diseases by offering weekly prompts and programs to support people in sustaining healthy behaviors. By just walking 30 minutes a day, individuals can start to see numerous health benefits, according to the Healthy Monday website.
To register in advance for the fun run/walk, participants should fill out and fax back the online registration form available at recreationservices.syr.edu. Individuals may also register the day of the event.
For more information on the annual Apple Festival, contact Lore at firstname.lastname@example.org or 315-443-4386.
The Food Recovery Network (FRN) has taken root at Syracuse University and SUNY-ESF (College of Environmental Science and Forestry) thanks to three conscientious SUNY-ESF seniors. They have donated over 5,000 pounds of food to local charities since they started the program started in October 2014.
One of the charities helps HIV clients and substance users stabilize their health through supportive services. The other charity provides women and children in crisis with a safe place to live while they get back on their feet. Donations from the FRN enable these charities to put funds towards supportive programming that would otherwise be used for food.
Michelle Blankas, a senior Environmental Studies student, discovered the FRN web site last summer and convinced her two roommates, Zach Spangler and Katja Fiertz, to consider starting a program at Syracuse University. The three seniors have been friends since freshman year. Since they all have similar environmental goals and interests, this program was a natural fit for them. These motivated students took an idea that others had in the past and drove hard to make it a reality. The national FRN team lent guidance and support in bringing the program to fruition by finding the two charitable organizations and training volunteers.
Volunteers gather donations from Graham Dining Monday through Friday after dinner. They also receive donations from People’s Place and SUNY- ESF’s, Trail Head Café. All donations are weighed and registered for documentation. Volunteers practice food safety procedures when handling all the donations. Volunteers take along a copy of the SU Food Services online menu to indicate foods that are vegan, vegetarian, or contain allergens.
Syracuse University Food Service supervisor, Tammy Stunzi, is responsible for managing the project at Graham Dining. She supervises, advises, and selects the food donated. Tammy enjoys working with these students who volunteer their time to help others in need.
The leaders at the charitable organizations have said that the donations show their residents that there are caring people in the community. It inspires them to better themselves and give back as well. The donations also benefit many who have struggled nutritionally due to their living conditions.
Michelle, Zach, and Katja will graduate this spring. They anticipate that this FRN project will continue to grow with the help of a strong group of SUNY-ESF and Syracuse University students that they have prepared to take over. When asked if they ever have a moment when they feel that their work is valuable and all their hard efforts are rewarded, each one of them responded with a resounding – every day!