Every workday, the staff at Sebastian's café in the Kresge Building helps 1,110 to 1,200 individual customers and caters 15 to 20 events. That's a lot of salad, pizza, coffee, and other goodies. HPH NOW sat down with General Manager Laurie Torf to get an idea of what it's like to feed a small army of public health students, staff, and faculty.
From left to right, Ramon Talavera, Mark Corte, Delores Gaudette, Tim Boschetto, Joe Marcellus, Brian MacDonald, Paulina Perlata, John Murphy, Evelyn Malave, Kerrie Roche, Kei Chou, James Howard, Patty Gregory, and Laurie Torf. Not pictured are Dorothy Guice and Tom Quinn.
HPH NOW: How many people work at Sebastian's?
LT: There are currently 13 staff, plus me and Tom Quinn, who is the general manager of catering, and Patty Gregory, who is the production manager. The staff members really are the engines that make everything work. None of it would be possible without them.
HPH NOW: Regular customers probably know some of the staff, but there also is a lot done behind the scenes. Who is everyone, and what do they do?
LT: Most people would recognize KEI CHOU and DOROTHY GUICE, who are the cashiers. Both of them have their fans. PAULINA PERALTA is the floor supervisor and fills in as a cashier when needed. Everyone probably knows MARK CORTE, who is our frontline customer service rep and is essential in making sure that items stay restocked.
There are currently two chefs who prepare the hot food: JOHN MURPHY and TIMOTHY BOSCHETTO. The salad bar is prepared fresh every day by BRIAN MACDONALD. Manning the dish room is JAMES HOWARD. JOE MARCELLUS meets the delivery trucks to receive the food and to ensure the food's quality coming off the trucks.
On the catering side, RAMON TALAVERA and PATTY GREGORY take care of the cooking. KERRIE ROCHE assists in the orders. And EVELYN MALAVE and DELORES GAUDETTE take care of efficiently delivering the catering.
HPH NOW: What would you say is the most popular item sold at Sebastian's?
LT: The salad bar.
HPH NOW: Well, that's an encouraging sign of a healthy bunch. There seems to be an effort to provide healthy options at Sebastian's.
LT: We have worked with the HSPH Department of Nutrition and with cookbook author Mollie Katzen to provide healthy and flavorful foods. Daily we serve a hot option that follows the tenets that Dr. Walter Willett (chair of the HSPH Department of Nutrition) encourages, such as whole grains, good fats, and lean proteins. Harvard University Dining Services made a decision a while ago to remove trans fats from prepared foods, and we are now working toward a time when packaged goods, such as cookies, will be free from trans fat.
Last week, we unveiled "Heart of the Plate/Heart of the Pyramid," which has been extremely successful. This program offers three options every day of hot, healthy food, such as grilled tofu, salmon, or chicken.
That's not to say we don't have other options. Some people want a cheeseburger and fries for lunch, and we try to accommodate them, too.
HPH NOW: What about folks who have dietary restrictions?
LT: I encourage anyone who has a special dietary need or allergy to contact me.
HPH NOW: Do you have a web site?
LT: Yes. Customers can go onto the site and download the weekly menu. Or, they can see the catering menu and download an order form. There are also a few recipes on the site, and if anyone is interested in getting a recipe for the food we have prepared, they are welcome to contact me.
HPH NOW: Do you have a favorite meal offered at Sebastian's?
LT: Barley-risotto-stuffed Portobello.
HPH NOW: Is there anything else you would like to add that we haven't discussed?
LT: Just that we really welcome feedback from the HSPH community and that people are welcome to contact me at 617-432-1045 or at laurie_torf@harvard.edu. Or just catch me in the cafeteria. Tom and I sit at one of the tables every morning, and we are happy to hear from people. Or, use one of the feedback bulletin boards that we have posted around Sebastian's.
Copyright, 2009, President and Fellows of Harvard College
