The Rice Thresher, Vol. 89, No. 4, Ed. 1 Friday, September 7, 2001 Page: 11 of 24
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THE RICE THRESHER NEWS FRIDAY, SEPTEMBER 7, 2001
11
Hanszen-only dinner planned
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1'
SERVERY, from Page 1
which isn't cool," Vanderlip, a se-
nior, said. "It isn't sanitary, it's not
fun."
According to Ditman, Brown
College and Wiess donated tables
for the commons to Hanszen to alle-
viate the problem.
Also, Vanderlip said tables and
folding chairs originally meant to
be used for training table, held 7-8
p.m. on weekdays, are in the
servery, and students are now al-
lowed to eat at them.
However, Vanderlip said the lo-
cation of the tables is not ideal.
"You'd rather eat in the commons
instead of the kitchen," Vanderlip
said.
Scheiner said the servery is run-
ning out of silverware and plates
because people get food and take it
back to their respective colleges.
"We ordered a whole bunch of
silverware and china," Scheiner said.
"We have a lot of folks grabbing the
food and going back to Wiess to
eat."
Vanderlip said students are go-
ing to Hanszen because of the food
quality and because the loss of train-
ing table at Sammy's Cafe forces
athletes to eat at the servery after
7 p.m.
"Training table has brought over
a lot of athletes even during lunch,"
Vanderlip said. "The athletes, instead
of going back to their own colleges
before seven, a lot of them are choos-
ing to eat at Hanszen, when officially
they can go back to their own col-
leges."
Ditman estimated that roughly
two-thirds of athletes eating in col-
leges are eating at Hanszen.
Vanderlip said he thought the
proximity of the servery to the ath-
letic practice facilities was another
factor in varsity athletes' decisions
to eat there.
Some athletes agreed there were
several reasons they went to
Hanszen to eat.
"The lines are too long at Wiess,"
Toni Ciffolilli, a swimmer, said. "In-
stead of waiting a half an hour, I can
go in to eat straightaway."
Ciffolilli, a Wiess sophomore, said
she eats almost all her dinners and
some lunches at Hanszen.
"I go because the food is pre-
sented prettier and there is more
selection," Jackie Corcoran, also a
swimmer and a Wiess sophomore,
said.
They always have tuna and we
never have tuna at the other col-
leges, and 1 love tuna."
Some Hanszen students said they
resented students from other col-
leges eating in their commons.
"I get very upset because they
are from all the other colleges, and I
want to be around people from
Hanszen." Sarah Tuuri, a sopho-
more, said. "I think it is ruining the
college system."
Other Hanszenites said they un-
derstood why other students were
eating at Hanszen.
"I can't blame them," Tim
Huegerich, a Hanszen junior, said.
"College cohesiveness might be hurt-
ing a little bit. so I like the idea that we
wear Hanszen shirts one day."
At the Aug. 29 cabinet meeting.
Vanderlip said students brought up
problems with having people from
other colleges eat at Hanszen, in-
cluding the difficulty of upperclass-
men meeting freshmen.
ROB GADDI/THRESHER
In the first two weeks of class, the Hanszen College Commons has been filled
with students from other colleges who have come to the Wiess/Hanszen
servery for the food quality and shorter lines.
However, Vanderlip said the fi-
nal decision was against consistently
stopping or deterring people from
eating at Hanszen.
"If I'm at another college and I'm
hungry and want some good food,
and I want to go to Hanszen, I want
to feel welcome," Vanderlip said. "We
want people to feel welcome to come
to Hanszen."
'I get very upset
because they are from
all the other colleges,
and I want to be around
people from Hanszen.'
— Sarah Tuuri
Hanszen College freshman
However, at Wednesday's cabi-
net, the college has tentatively de-
cided to have family-style dining,
limited to Hanszen students, once a
week. The meal would resemble
those at other colleges, with a lim-
ited menu.
No day of the week for family
style was chosen at the cabinet meet-
ing. However, Vanderlip said it could
start as soon as next week.
On this night, athletes would still
be able to eat, but would be required
to sit in the servery.
Vanderlip said at the meeting that
H&D recommended this plan. He
added that because of Hanszen's
special circumstances, limiting the
students allowed to eat dinner at
Hanszen is appropriate.
"This would be considered a
Hanszen special event, like a college
night,"Vanderlip said. "This is a way
to encourage Hanszen people to eat
together."
Vanderlip said he sees this situa-
tion as a great opportunity for the
college.
"When people talk about their
number one complaint after they
graduate from Rice, it is not know-
ing people from other colleges,"
Vanderlip said. "What a great oppor-
tunity for that, and we should really
take advantage of that."
Vanderlip said he thought it was
wonderful for the Hanszen students
to be able to interact with varsity
athletes.
"That's one of the things that has
been really cool for Hanszenites,"
Vanderlip said. "I feel fortunate that
we are able to do that."
Vanderlip said his main con-
cerns were that all Hanszen stu-
dents be able to eat at tables and
that the Hanszen Commons be re-
spected.
"We've had people banging on
our nice piano, and we've had people
playing with the stereo equipment,"
Vanderlip said. "When our stuff be-
comes disrespected and not taken
care of, or when Hanszenites can't
eat like they should be able to in
their own commons, that's when 1
start to get worried."
Make the news.
E-mail thresher-news@rice.edu.
Staff members report
understaffed kitchens
by Meredith Jenkins
THRESHER STAKE
Long lines at lunchtime and
delays at dinnertime have be-
come common at Wiess College
and other college kitchens due to
changes in food production this
year.
These changes have left some
kitchens understaffed and under-
equipped, according to kitchen
staff.
For the first time, the kitchen
staff at each college is wholly re-
sponsible for the production of
their college's food, from menu
planning to ordering food to
preparation. Until this year, each
college received support from the
central Hicks Kitchen.
'lUnderstaffing] is a
perception; it's not a
problem. I think
people are jumping
the gun on
panicking.'
— Mark Ditman
Housing and Dining director
Wiess Managing Chef Ben
Fonbuena, a certified executive
chef, said his kitchen is not
equipped for independent food
production, making it difficult to
prepare meals on time.
"We have to live with it be-
cause we're on a tight budget,"
Fonbuena said. "Somehow we're
able to manage as a team, but it's
hard. We're able to provide qual-
ity food and service as best we
can with limited space and staff."
Students eating at Wiess have
noticed the problem as well.
"There [are] always long lines
at the beginning of the semester,
but it seems like it's excessive
this semester." Wiess College
President Amy Schindler, a se-
nior, said. "I think a lot of it can be
attributed to there being only two
staff people working the line, serv-
ing people. It's definitely not a
good situation at this point."
The issue was discussed at
the Wiess Cabinet meeting Aug.
29, and a committee was formed
to seek solutions to the problem.
Wiess junior Mike Bader, who
will chair the committee, said he
hopes to work with the Wiess
kitchen staff to improve the situ-
ation. Bader said the committee
will meet with Fonbuena within a
week.
Fonbuena said some of the
biggest problems are a shortage
of kitchen staff and a lack of equip-
ment.
"I don't have a burner,"
Fonbuena said. "I use a portable
burner — home-cooking stuff.
Somehow I manage to make soup
and gravy on that stove."
J ones College Sous-Chef Rick
Schisser said the Jones kitchen
is also under-equipped.
"These kitchens really aren't
designed to cook in," Schisser
said. "They were built years ago
and they really don't have the
facilities to cook."
Schisser said he too is using
portable burners as well as elec-
tric woks to prepare food.
Both Fonbuena and Schisser
said another problem they face is
the need to further train staff.
"Our biggest problem. I think,
is having time to train the staff,
such as on how to make sauces to
complement the meals," Schisser
said.
Housing and Dining Director
Mark Ditman agreed with the
chefs that equipment shortages
and the need for training are prob-
lems at some colleges.
However, Ditman refuted the
claim that Wiess was under-
staffed. saying staffing levels have
not changed from last year.
"[Understaffing] is a percep-
tion; it's not a problem," Ditman
said. "I think people are jumping
the gun on panicking. I think we
need to go in with [Fonbuena]
and let him experiment before
concluding that Wiess is under-
staffed."
Ditman said he thinks the
problems at Wiess will be re-
solved within a week, once
Fonbuena and the Wiess staff
have had time to adjust to the
new system.
Fonbuena said in spite of the
challenges faced, he can get the
job done.
"I know how to survive on
cookery," Fonbuena said. "If I
have a menu, I'll put it out one
way or another without excuse."
Fonbuena said that with 22
years of U.S. Army experience,
he is a used to cooking under less
than optimal conditions.
"In Vietnam we'd get bombed
while I'm cooking food,"
Fonbuena said. "But when it's
time to eat. they [the soldiers]
don't want to hear about your
problems — they want food. It's
like students at lunchtime; They
want to come in, eat and get to
class."
The Baker Institute is now accepting
applications for student interns for the Fall
2001 semester. Interns will assist Baker
Institute fellows and Rice faculty on Institute
studies, public policy research, and special
projects. Economics or political science
background is a plus. Up to 10 hours per week
required to collect cash award of $500 per
semester. Not a salaried position. Interested
Rice students should send the following to the
Baker Institute Internship Committee, Baker
Institute MS-40:
• Cover letter stating area of interest - energy
and environment; health policy; U.S. foreign
policy; or China studies
• Resume
• Current transcript
• One letter of recommendation
For information, contact the Institute
Administrator, Captain W.O. King, Jr., at x4945.
. w V V W k
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Liu, Leslie & Reichle, Robert. The Rice Thresher, Vol. 89, No. 4, Ed. 1 Friday, September 7, 2001, newspaper, September 7, 2001; Houston, Texas. (https://texashistory.unt.edu/ark:/67531/metapth443165/m1/11/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Rice University Woodson Research Center.