Interview by Duncan Ackerman, senior in Community, Environment and Development

Chef Stephane is the sous chef in Redifer Dining Commons, in the South Food District on Penn State’s University Park campus. I spoke with Chef Stephane about the local meal that he hosts in Redifer once each semester. He talked about the popularity of the meal with students, and his interest in supporting the Student Farm Club as we increase food production on campus.

How have students responded to the local meal in the past?

Chef Stephane: The students were always responding with enthusiasm, especially after their first experience. The word spreads and would bring us more people, and not only students.

How do you plan on incorporating the student grown produce (greens/basil) for the September 22nd meal?

Chef Stephane: I’m planning to serve some Crunchy Romaine Lettuce from the Student growing project, with Heirloom Tomatoes coming from a local farm. This will provide some crunchiness in a refreshing salad.

Do you hope to get more produce from the student farm in the future?

Chef Stephane: Of course, according to their abilities, I’ll be glad to help the student farm to develop their production by using their produce according to the seasons, and Penn State’s food service specifications concerning food safety.

As a chef, do you prefer to work with locally produced ingredients? 

Chef Stephane: During the peak of the season it is always better to work with local sources, (which we are doing already with a large choice of products coming from the Creamery all year long). However we also need to expand our variety of produce coming from further. This is a customer demand and a necessity during winter time when the choices are drastically limited in Pennsylvania. The weather can also affect the yield of harvest in some cases, so we have to find alternative solutions.

What components have led to the development and success of the Local Foods Night?

Chef Stephane: It started in Fall 2012 with an upscale plate, then the following semester the idea evolved toward  a more complete meal and last Fall with a “Local Farmer’s Market” in addition to the meal. The event was a real success!!! We are looking forward to welcoming our customers for this event, and giving them some alternatives ideas on food, diet, seasons and resources.

Chef Stephane serves one of the students at Local Foods night in spring 2015

Chef Stephane serves one of the students at Local Foods night in spring 2015