Dining hall caters to students’ tastebuds
By Emmalee Barnes, News Editor
Every day at CCS, about 700 students cycle through the dining hall and eat an array of various food items. Breakfast and lunch, meals or just a snack, everyone finds themselves in the cafeteria at some point throughout the day.
Many students and staff have their favorites, whether it’s a specialty item or a regular item for lunch. Through interviews, students and staff shared their top choices:
- Pasta bar
- Chicken sandwich
- Pizza
- Chicken Caesar Wrap
- Chef Ashely’s Cookies
- Hamburger
- Quesadillas
“My favorite thing to get at the school cafeteria is chocolate chip cookies,” said Bible teacher Pastor Alexander Wright. “Those are really good.”
“My favorite thing is pasta,” said sophomore Nina Merritt, “probably because you can make your own. Out of all things, I think that’s the best.”
Students and teachers were also asked what they would like to see added to the menus. Junior Ethan Maldonado suggested more Asian food options and math teacher Daniel Longoria enthusiastically suggested corndogs. Several students suggested more healthy fare.
“I wish they did have a wider variety of healthier options,” said sophomore Mikayla Lujan, “You feel sluggish after you eat a whole thing of chicken with fries and all that.”
Other students hoped to create their own sandwiches.
“I wish they would bring back the sandwich bar,” said junior Isabella Chapman, “Every time I didn’t like the other options, that’s a good, somewhat healthy option.”
While student and teacher feedback highlight a desire for change, decisions about the cafeteria menu involve more than just preferences.
The cafeteria menu is decided through several factors such as nutrition, cost, and student preferences, led by Aramark Food Service Director Priscilla Schneider and Executive Chef Ashley West.
“We regularly review what items are selling well, and while lower-performing items may be adjusted or replaced, we also try to balance variety and student choice,” Schneider said. “We have a menu-software database that tracks high-take items such as butter chicken, enchiladas, brisket, and our No. 1 seller, chicken nuggets.”
Schneider explained that the menu is constantly changing to fit student preferences and favorites. Schneider was asked what the most popular item was, and she replied with one word: chicken.
“We go through over 100 pounds of chicken a day,” Schneider said, “whether it's grilled chicken at the grill line, crispy chicken on a brioche bun, herbed chicken in your Caesar wrap, or baked chicken on a bed of fresh greens at the daily salad bar at Carpenter's Cafe.”
Some students mentioned that they felt the cafeteria prices are too high for the portion sizes they are served.
“Our pricing reflects food, labor and operational costs, but we are always mindful of keeping meals as accessible as possible while maintaining quality,” Schneider said.
She recommended buying components of a whole meal because buying individual sides is what really makes the prices add up.
“Did you know you can choose an entree, two sides, and a drink for $7.50-$8.50?” Schneider said. “We have over 10 entrees to choose from daily -- fresh fruit, side salads, veggies of the day or y'all's favorite, French fries, and your choice of a pint of milk, bottled water or a fountain drink, all included in your meal.”
Many students and staff have suggestions and ideas for the cafeteria staff, and they are eager to listen.
“We absolutely welcome suggestions from students and staff,” Schneider said. “Feedback like yours helps guide improvements, and we encourage you and others to continue sharing ideas with us.”
Photos courtesy Mia Vasquez
