THERE IS A NEW CULINARY CURRICULUM BEING OFFERED AT THE UNIVERSITY OF HOUSTON THIS FALL…. WELL, SORT OF…
You won't see steam table pans anywhere.
YOU COULD SAY THESE CHEFS ARE CERTAINLY GIVING A LESSON ON GRADE A COLLEGE CUISINE…
You will see open flames, a fired oven, a round griddle with food on it as its cooking like Mahi Mahi.
THE FRESH FOOD COMPANY AT MOODY TOWERS WAS A CONCEPT COOKED UP FOR U-H ABOUT A YEAR AGO.
Now we have the building, we are getting the stuff up and running, and come first day of school we will be packed with students with eyes as big as a dish.
BECAUSE IT’S NOT JUST THE SPACE THAT’S UNDERGONE RENOVATION… SO HAS THE MENU.
This station is all vegetarian. Wow. Here we have some polenta cakes that we did with a tomatoe dish on the other side today.
And right here the chefs are making a vegetable Moraccan stew.
It's fresh, it's vibrant, it's interactive. All of the cooks are talking with the students, the faculty.
If you want something that is made to order or you have an allergy to something, or say you don't like tomatoes or what not, we can accommodate.
We are all set to accommodate that request and those style of food.
THE FOCUS IS ON FRESHNESS… WITH NINE MADE-TO-ORDER STATIONS THAT RANGE FROM VEGETARIAN TO INTERNATIONAL FLARE.
Here I have an outside calzone with fresh vegetables and gorgonzola cheese.
All of these stations are geared to do something different, do something wild, to evolve.
We don’t want the students seeing the same thing over and over again.
THE FRESH FOOD COMPANY CONCEPT HAS BEEN IMPLEMENTED AT A NUMBER OF CAMPUSES NATIONWIDE
BUT THE UNVERSITY OF HOUSTON IS THE LARGEST… AND FIRST TO COME TO THE SOUTHWEST UNITED STATES.
I don’t even like to use that name cafeteria, because it's not a cafeteria, it’s a restaurant.
It's awesome, I am ready to eat.
Giving you a taste of what to expect at the University of Houston, I'm Shawn Lindsey.