Good Food For Good Deeds

Sodexo has proudly served the Tulane University community for over 25 years.  Our team regularly supports campus organizations  in their community outreach and public service programs by donating food and other support.

We were happy to support a Taste of New Orleans on March 1. This student-driven fundraiser featured tastes from nearly two dozen restaurants. Our own Chef Thomas Beckmann served risotto topped with bronzed salmon accompanied by his special red onion jam. All proceeds benefitted STAIR (Start the Adventure in Reading), a non-profit New Orleans literacy program.

 

Second Harvest: Cooking Matters Classes

Chef-volunteer Michael Uddo taught “Cooking Matters,” a six-week cooking class focused on preparing traditional, healthy and cost-conscious meals.

Chef Michael,
I want to thank you again for volunteering
your time with Cooking Matters. As I said, you
have exceeded all expectations and set the bar
extremely high. Thank you for everything you
did for this class. You did such an excellent job!

Thanks,
Julie Schwartz, RD, LDN
Quality Assurance Specialist

 

Bruff’s Kitchen

Every 1st and 3rd Thursday we challenge our chefs to give it their best shot and prepare one of their own, homegrown recipes for our menu. This year our "guest chefs" have come from our catering, residence and utility departments. With our executive chef team support we invite all Sodexo employees into the kitchen! Visit the My Kitchen station at Bruff for lunch or dinner for a truly special treat. 

Spring 2012 Guest Chefs:

• Barbara Rainey - Yakamein Pasta
• Lou Barovechio - Pasta Marley
• Ayesha Johnson - "Big as Your Head" Pork Fritter 'Wiches

Fall 2011 Guest Chefs:

• Cardero Davis - Yakamein - a New Orleans Exclusive!
• Robert Williams - Fried Drum with Sweet Potato Grits
• Brandon Hall - Crawfish Pasta in Cajun Cream Sauce
• Dwayne Herbert- Tasso & Crawfish over Angel Hair Pasta
• Vanessa Howard - Shrimp Lo Mein
• Randy Ramirez - Cuban Sandwiches with Cilantro-Tomato salad and Sweet Rice
  

As a special thank you for their efforts, each guest chef and their families will be invited to a banquet at the end of the year where they will each receive a special Bruff’s Kitchen custom chef's jacket.

 

 

Cookies for a Cure and Helping Hands Across America

During the month of October, students, faculty and staff helped us raise money for cancer charities by eating "pink cookies" on campus. More than 80,000 cookies were consumed and nearly $3,000 was donated to the Susan G. Komen Foundation and the local chapter of The American Cancer Society.

In November, Sodexo teamed up with Conference USA's SAAC to drive the annual food can collection to benefit the local food bank. Our combined efforts resulted in more than 5,000 pounds of food being donated to New Orleans Second Harvest Food Bank.Thank you to EVERYONE who donated!

 

Cafe Reconcile

Our Uptown Dining Chefs are building bridges within the community. On November 10 Executive Chef Travis Johnson and Chef Michael Uddo, our Catering Chef and Chef for 1834 Club, visited Cafe Reconcile to demonstrate cooking techniques and field questions. Last semester, after students graduated from the Cafe Reconcile program, two graduates joined us for six-week internships. We are happy to report that both former students have been hired as employees in Bruff Commons!