In this edition of Food Management’s podcast, Chef John Hynes talks about his campus’s commitment to sustainability and eating local, even throughout the pandemic. He also talks about keeping things interesting with events like “virtual vacation” and other outside-the-box ideas he and his team have put together. Looking ahead to new semesters, “we’re planning to go full force,” he says.
We also spoke to Hynes about his origins as a chef and the finer points of Jamaican food, including cooking with oxtail. He shares his perspective about how college students’ tastes are evolving, and how he’s kept his team flexible and motivated. “I’m not into the drama and all the nonsense,” he says, “I’m always trying to be optimistic. I communicate with my staff as much as possible…we do huddles every day, but you’re still going to have your ups and downs.”
Hynes also told us he’s been experimenting with Jamaican-Asian fusion and the “love of this business” is what really inspires him. “I don’t like to be complacent,” he says.
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