Students with peanut and some tree-nut allergies can feel safer now, more than ever, while eating in Syracuse University’s dining centers. That’s because Food Services’ Production Kitchen and Cook Chill facility, located in the Commissary, recently became “certified free from” peanut and tree nut (except coconut) allergens by Kitchen with Confidence (KwC) by MenuTrinfo. KwC is a leading allergen and gluten-free auditing and accreditation firm; the Commissary is where most of the food served on campus is made. Read more here.
Jim Ponzi, associate director of production and commissary operations, started work on Thursday at 7:30 a.m. After a full day of overseeing operations of Syracuse University’s food production, serving an average of 17,000 meals, he worked past midnight. An Orange men’s basketball game against Miami tipped off at 8 p.m., and he stayed to do a final deposit. He returned on Friday morning at 7 a.m. “It’s a life,” said Ponzi. “Well, we say it’s a lifestyle. You get used to it.”