Busy working “deece” bees

Justin Yamet

Equinox Staff

Known for its wide-ranging dining selection and atmosphere, the KSC Zorn Dining Commons on Appian Way is where students with a meal plan can go for breakfast, lunch, and dinner.  The newly erected facility has a plethora of food options.

Whatever food you fancy, you will surely not be disappointed.  Feeling as if you need some fresh veggies?  Then look no further than Valley Vegan.  Up for some greasy goodness? Then Appian Way pizza is here.  With its white speckled tile, panoramic glass windows, and its signature black countertops, the Zorn Dining Commons is pleasantly designed.  For almost six years, KSC students  have marched down Appian Way, swiped their cards, and eaten many meals in the building. But for as much as is known about the DC, little is known about what goes on behind the scenes in the kitchen.

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Like an engine propelling a car, there is an overwhelming amount of effort and care that goes into making meals for around 5,000 hungry mouths.  The Dining Commons on average makes over 35,000 meals per week, said General Manager Josef Quirinale.  To put this number into perspective, one consumes about 70,000 meals in their lifetime before they reach the age of 65.

Perhaps even more impressive, however, is the amount of time that goes into the planning of each meal.  Starting every morning at 8:00 a.m. is John the pizza man.

Braiding and kneading the dough with his large hands, John slathers on a generous amount of olive oil and basil to give the pizza a personal sendoff. Careful to not stray from the task at hand, John said, “On a normal day from Friday to Wednesday we make 112 pies and about 140 on the most popular day, barbeque chicken Thursdays.”

Far from astronomical, however, this daily number pales in comparison to the biggest day of the year.

During this year’s annual Pumpkin Fest, 420 pies were made in just over two hours.

When asked whether he ever got bored of his seemingly monotonous job, John quickly dispelled this theory by stating, “I love this position because I get to speak with students all day and get to see the sunrise in the morning…not even my boss can say that.”

Far from just the only labor intensive and tedious task in the kitchen, the Dining Commons is equally as well known for its pizza as they are for the critically acclaimed omelet bar, which serves the appetites of thousands of college students.

Famous and iconic in his own right, omelet man Justin is best known for cooking up your perfect customized egg creation that’s made to order.

Among the abundance of fresh vegetables are cases of spinach, peppers, onions, mushrooms, and tomatoes prepared and ready to be tossed into the hot sizzling frying pan that’s coated with either canola or olive oil.

On any given morning Justin will make 140 to 150 omelets.  “That’s about 50 pounds of eggs,” he said.  This is not even counting the main buffet line, which cooks up about 10 pounds of scrambled eggs per day.

Many students only have the faintest idea of what goes on behind the sweeping yellow doors that separates the main room from the large kitchen and warehouse.

Apathetic and only concerned about the food on their plates, many would not even blink twice at the notion of how their food is prepared.

Catching a rare glimpse of an area not seen by many I entered a world into the unknown.  Showing me around was brainchild and executive chef of the dining commons, Richard Ducharme.  Like a huge storage facility, many large and expensive commercial freezers housed various food products.

As we walked along the long and stark but sterile clean hallway on the second floor, Ducharme opened up a freezer that housed everything from waffle batter to frozen chicken wings that was kept at a precise and chilly 34 degrees Fahrenheit.

Although cold, the wafting and pleasant smell of the chicken and spice was a delight for anyone with an intense fascination for cuisine. Speaking pragmatically and looking tired from an exhausting and long day of work, 45-year-old  Ducharme is hardly a newcomer to the food industry.  Bringing over twenty years of experience to the table, Ducharme’s resume spans work at Colby Sawyer College in New London, N.H. to working as a full-time chef for a decade at the Radisson Hotel in Cromwell, Conn.

Walking with a fast step in his stride Ducharme showed what he called “the spice room,” a 20-by 40-foot room that holds everything from Marcona olive oil to paprika and wholesome almonds.

As he showed what types of foods are added to dishes, Ducharme pointed out he tries to accommodate everyone and puts out food for everyone to enjoy.

“Even if it is unhealthy I want someone to find something that they like to eat no matter what,” he said.  Taking pride as the head chef of the Dining Commons, Ducharme said, “The quality of food that we get is equivalent to what you get at the Hyatt or Marriott hotel.” While Ducharme realizes he cannot please every student that eats in his facility he offered this message to skeptics and naysayers who don’t believe that the Dining Commons is up to par with their standards.  “After you’re done sitting with me dial every college around and ask if they make homemade cookies from scratch; they don’t.”

As one chef so brilliantly put it, “The Dining Commons at Keene is the poster child for other cafeterias and college food services around the country.  We are top of the line, hands down.”

Justin Yamet can be contacted a jyamet@keeneequinox.com