Cafeteria Opens New Healthy Food Option

Tamara Baskin

After the sudden closing of Subway in the fall, students were left with one less option for food on campus. That is until the spring opening a new sandwich stand, which promises to be a healthier food alternative for students.

According to Larry Serot, Vice President of Administrative Services, the college decided to choose a new alternative after Subway Corporation began demanding renovations that the school could not afford. Some of the renovations included changing the look of the overall stand. Because of such demands, GCC opted to discontinue working with the franchise.

The new alternative, according to culinary arts instructor Nancy Jordan, is a joint venture by a number of staff and faculty members, including the cafeteria staff.

Serot, and Andrew Feldman, the department chairperson of the culinary arts department, were inspired to open the stand after visiting a few popular upscale healthy food restaurants.

“I visited different sandwich places around the area and found that people like the idea of having quick and healthy food as an option,” said Feldman.

The new alternative, which is located in the downstairs cafeteria in the place of the former Subway stand, allows students to make their own customized sandwiches. According to Jordan, the ingredients used at the stand are very healthy.

The combinations include choices of breads which are, wheat, sourdough and white. Along with choices for breads, the menu also includes choices for meats which are turkey and chicken. Cheeses and other toppings are available to be mixed and matched. Not only does the sandwich stand include cold cuts as part of their menu, but a salad of the day and soup of the day are also featured as menu choices.

Although the sandwich stand has only been open this semester, food stand worker Ani Vadgaryan said that it already doing well.

“We see a good amount of students a day, although I feel that low enrollment and parking this semester has had an effect on the amount of students that eat on campus,” said Vadgaryan. “Probably if we didn’t have that problem, then we would have even more customers.”

According to Jordan, although the food stand receives a large number of customers, she does feel that better publicity could eventually bring in even more customers.

“It is being received very well by the students and faculty on campus. We are looking to increase the signage to bring more attention to that area,” said Jordan.

Not only does the stand provide students with a variety of choices, but they are also affordable. Menu items range from $2 to $6.

Along with providing the student body and faculty with healthier food options, future plans may allow culinary arts students the opportunity to display their talents.

Although at this time the sandwich stand is being run by the cafeteria staff under the direction of Jordan, there are plans in the next two to three years to involve culinary arts students to work the stand.

“It is our [future] vision for the culinary arts students to complete their program with classes held in the cafeteria that will focus on real-life food service production, producing various food selections.” said Jordan. “Everyone will benefit from a program model such as this.”

At this time, the sandwich stand is not receiving any separate funding from the school, and all revenue goes to the cafeteria. Future plans are to some day allow “a monetary benefit for the cafeteria as well, narrowing down our profit and loss margin,” said Jordan.

For now those that are involved in the development of the food stand have plans to continue to expand the menu to broaden its appeal.

Jordan said suggestions from students and staff are welcomed. She can be reached via email at [email protected]