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DIG IN! The Inside Scoop on Lunch at the Institute Campus

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“Tip, tap, tip, tap.”

“5 people! 5 people!”

“What would you like to eat?”

“Chris, how long on those fries?”

“Got’em coming up now!”

This is a typical day for Chef Chris Bodinet, and he lives for it. The lunch at De La Salle is beloved by students and teachers at the Institute Campus. In order for students and faculty to have a good lunch every day, Bodinet and the lunch staff work hard to prepare food at DLS all school year.

“I get here at 5:45 a.m.,” Bodinet said. “I start to prepare everything for breakfast and get everything cooking, and as soon as breakfast is done, I usually start on lunch.”

How does one decide what to prepare for lunch in the first place?

“I create the menu probably a week in advance. I try to change things up,” Bodinet said. “I don’t like serving the same thing over and over again. I know you guys [the students] don’t like eating the same thing all the time, so I want to bring variety to what the students eat for lunch.”

This menu takes a lot of thought as the nutritional value of the food often comes into play. Of course, eating healthy is better for everyone, and Bodinet knows this.

“With the taco and nacho meat, it’s ground turkey now, not ground beef.” Bodinet said. ”It’s healthier for everybody. I make fruit salad once a week, and we’re going to be start making fruit salad cups, which I make from scratch. Most of the food that I make is from scratch, and not pre-made. The chicken products are pre-made, because we deep fry them and it’s easier and faster. Things like spaghetti sauce and alfredo sauce, I make from scratch. Even the soups that the students have every day, are not canned. They’re lower in sodium and better for you [the student].”

A lot of consideration goes into the pricing of the food. When the menu is created pricing is determined too.

“It all comes down to what our cost is for the item,” Bodinet said.  “And then the cost for the plate that we serve the food on, the forks and silverware, everything that the student’s use, and even the salary for the employees working here in the kitchen goes into the cost of the item. We try to serve restaurant quality food at a low price. That’s my goal.”

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DIG IN! The Inside Scoop on Lunch at the Institute Campus