Word: allen
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Over the past five years, the CSG has allowed Harvard University Dining Services (HUDS) to centralize much of its “wet” food production. While the centralization has allowed for improved efficiency, Allen and other HUDS administrators want to ensure that not only Harvard’s noodles, but also its collection of localized House dining halls hold their shape and flavor. HUDS director Ted Mayer has said he does not want to see the University move towards a system with central dining halls, like many other colleges...
Standing in front of a large metal slicer carving its way through semi-frozen chicken, Allen explains the simple logic behind the CSG. “We only make things that make sense,” he says...
...Allen says that each army-sized batch circulates through a pasteurizing pump, which distributes the product into plastic bags that bear a product label and list of ingredients...
...bags are then stacked and stored at 30 degrees in a large refrigerator that registers a temperature rating with a central computer every 10 minutes for quality control. “They’re very cold, but they don’t quite freeze,” Allen says, demonstrating with a bag of viscous clam chowder...
Mayer points out that Legal Sea Foods uses the same process to centrally make its chowders. “The equipment is really very high tech,” he says. According to Allen, only about a dozen colleges prepare food in this fashion...