’. bM1n'<1 l’!  F? ‘ 'i via!  I-"In;  1.‘
‘arms ll 1-3!» -)1-ru-i 11- ki Ma
Ma lzvld wag me tun’!  WIUUD-: (r' <: ’ M
"cue...
Worldly chef has a
simple apmzaiach

 

Posted to:  Foo
Executive chef Vincent LaMonte,  right,  shown with executive

sou...
Island Food

WE cm. 

I1 canon uueumen
: .o«. ..:  .3 ma L1idyN¢Nll

«um.  um. .. . ».. -.. .. . ... -an
. . . ... ... ..«...
YHC DI/ (. '()N

. ... ... ... I--r-1

w

and vomm
LAMOMI,  who
wound M lmonl
hunt to: 

uvln yun.  uld
No oxponuwo
womlng...
Bam!  Emeril protégé
joins dining center staff

 

~_ ~-' - Wesleyan has been expanding its cast of faculty and staff over...
Press and publication
Upcoming SlideShare
Loading in …5
×

Press and publication

2,203 views

Published on

Published in: Career, Self Improvement, Business
0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
2,203
On SlideShare
0
From Embeds
0
Number of Embeds
27
Actions
Shares
0
Downloads
2
Comments
0
Likes
1
Embeds 0
No embeds

No notes for slide

Press and publication

  1. 1. ’. bM1n'<1 l’! F? ‘ 'i via! I-"In; 1.‘ ‘arms ll 1-3!» -)1-ru-i 11- ki Ma Ma lzvld wag me tun’! WIUUD-: (r' <: ’ M "cue trviruow 29-)" Can; -9 mu -"J; nuvxm wiri 'Is pot: Ltc~~. '7v. i F-in. mu grand '. -;I' Ire man ‘kw H: '9: law '. xnIr: Auras: nrronq in ire sazrd ‘R-1 ‘c 2*» tau and M-ii: :9 - . ‘Ella i'us-arm :1: (‘xxx rs unu. Izv' sums A i-rrruntt Mun 1'4 TI 3:11 En: Ilia ’)C can vn. mg-I our Crew erg ~n all -mu-g I D. R1' . n(Iar1'>rn or me 3- rr % 7l 30 I Ii’ ii: 1- Var lo (5.117 . ‘.‘tiS ; ittkli flHl‘34§ Io-Iron aim: Mn Clvleirn 2'-0 mm! :1‘ “M1 7 l'. rrv: rIi bofi 1‘: ‘~11 | Ii: r. ? ‘|3’VY¢ , ii? ::Iicl: rI; CUVVO1‘ gr‘ iIrv~t: :n Elcuvzr l. -vr, u;*-‘ in Sn: -my Dx I"u’Vl'l ‘lip gins sumo hm ll‘: 7:». Ivd up rd mivii :23: ! i- ’. ‘In -Iu: r9:i l’‘PI dcvuwqi Camlp. bIu~s: r~l’II'Ir lhnv wlh -dra are. :1 math; t Am in: 2': fund INN ‘wipe H: C! N; Luv hyri Na 0123!". Ind I pm: -. an: amri yr. - lfle rd mm marl ‘M -Accra ‘D105 ma aiirq Jill 'vl Pvcm hm: CvVnr1 ‘r r tun D fun .11: -2Iiiii'Ciu: ila cs um Jpcr In: Mr: '00! mu :11 mil? ! my Ii nmy-, u trmniwg . . l"fi'{‘l'l mm a no m mwww‘-' -nv, nu in: n’ 3: an: ri ta’-Qua‘ W‘ -wan; =. ‘uii' . lu 634-5 7593 I%i. iI'9l E _ '1! ii“ 3 _ qrii; -.Iv '. '1! turn‘ in gel W‘! lwiiig PM rw-av JWIS War; : A. lL‘l| l' I ine FM’ 3' MI lvmcx ¢"'v'- n 1- 1: i‘~‘ "in ,0” . U;r , , 53;; ‘Mix vniaii-. faint arm ‘. ir-I Saver. as . I<: u ‘WI 5; hit‘ my ; -_« .4 my A: 'i§ri'. ’J4' '15- tuunu ii’ ' av D! as I " Elmllll'i gauged Broinlasl N In r-srv A 3. I rv man. i "W" 5 ’ : i'ri '. : ‘r An I .2 "ii 634‘? “Alan Vlll Hnrg am‘ to Muir : ‘v1''N: I vi '9: '. :.. ,m :1 fun is an jsp ,3/I g! r 4‘u'. : -urn. ‘ rsgiu us: :I. ir. ur an [F0 HLI H~ rue mrv . -I huzhn u‘ mivur 5 '»4,; ..~. . '. ’ll| qI l-'xsuur~r~i lvt-~ul ". Ii'uIvr3e i 551* int? ‘ 1'. lrm and -4: mad Ive v, we vVv)Sr-winch Uta: "WPU 7‘ mg, mg ? i, iilvfl 1‘? ll! M1 Char 4:: . X l. ilw (i'.7" Hung Ddmizvrqr V '7 Nfllil ‘wnrr. n! A i'Wi‘, 'IlL' 541- Wfur: Nnw . liI¢y'I Gonna hsuuranl ‘_»: -»e'. -mg a ltii: affivu" ‘. ’l’V tt-"re — ‘. -i ‘i 11131 3 ’. /"ing : 'u 'v: r.. I.. nr' r w “av Cfghllf :5 W N: I ‘: fl"‘. l" ”‘ll! .'l" inrrqx-rg rely‘. in! at 2' 11:1!‘ inn an Iyu rri 3.; lig_. rr<. "I n, ‘.11! "rated ’. ‘IrifIl‘r*I' L. -1YY'iPy ‘Ml it I. " '£lIV "lar ‘, m1i. :.izi ‘En. -m~ri lccd V Mai ‘can ; t he 6471 l8ll‘¥5 ? ;;‘~. °i‘iTil- Press and Publications . .>inI.1i E‘: -i: .i31-:0 Slmo‘ W in) i»" tn V ‘$2-rni. -.-rrils for allure): xiv: "l.1l. ‘l vJ : Ii! 34-31‘ O» 3-: vmzy: M1 41 _r :1 . ruri. ~v-q Lmlx xrqrg u gt; -. At: -r. e teuurvnti ow LCM E-L4 , .—. ~i M, , ::»u up “_1r'. ‘ -u “ ‘ Mus: mic: ‘. N; . sr : -"it "hr: -5! ll" -um‘; '13" 1 ll Tr
  2. 2. Worldly chef has a simple apmzaiach Posted to: Foo Executive chef Vincent LaMonte, right, shown with executive sous chef John Lenio, credits the dishes his parents made for 4 his creations today. _i (Steve Earley / The Virginian-Pilot) El | t was the first day of the new lunch menu at Foggy Point Bar & Grill at the Renaissance Portsmouth Hotel and Waterfront Conference Center and busy executive chef Vincent LaMonte 4 didn't flinch. He churned out meal after meal. 4 LaMonte, 38, sprinted back and forth from stove to counter: cutting tomatoes for a chicken salad, slicing ham for a club sandwich and boiling rigatoni for a pasta dish. J 4 "I need a pick—up on table 62," he said loudly, restaurant code for a server to claim a salad. He then grabbed a andful of uncooked shrimp and threw it into a pan. A large flash of fire eru ted from the stove, but LaMonte, sweat beads forming on his face rom the A heat, kept his cool. 4 This is what he lives for. J 4 LaMonte‘s culinary talents have had him cooking all over the world - Italy, France, China, the U. S. Virgin islands, the United Arab Emirates. 4 Now theyve landed him in Hampton Roads, where he's been at Foggy Point since March. A A New Orleans native, he came here because of his wife, who is attending a biology doctoral program at Old Dominion University in Norfolk. Cooking is what LaMonte grew up doing, and the Crescent City is where his culinary career started. "That was the foundation as a cook, " he said of the citys strong culinary reputation. "It was an instinct for me to gravitate for food because it made me happy. " LaMonte said his mother, who is Cajun French, is an excellent cook. She and his Sicilian father would fight over serving pasta or rice with their meals. They always ended up serving both, he said. The French and Italian dishes his parents made became the inspiration for many of his own creations at Foggy Point. Instead of glitz and glam on the new menu, LaMonte went for what he calls comfort and accessible food with a twist. For example, placing a slice of brie on a club sandwich instead of American cheese makes the flavor pop, he said. His Cobb salad features an entire head of bibb lettuce and Danish bleu cheese. "My approach to food is almost childlike, " he said. "Children think in a linear way, and I like that simple approach. " Some of his dishes, like one where fish is cooked on hickory or cedar planks, brings back memories of the time he spent cooking with celebrity chef Emeril Lagasse in New Orleans. " t brings me back to my Emeril da s when we'd crank out so many, " said LaMonte, who was a ine cook there for seven years. The kitchen routinely turned out 80 or so of the planked fish dishes daily. "I credit him with creating in me the chef I wanted to be, " he said of Lagasse. Through his travels, LaMonte has learned plenty about food and the way people consume it. For example, European cuisine is known for its fresh ingredients, he said, adding that the food in Paris is “old world, " the food in Dubai is rustic and American food is rushed. His own favorite dish is cassoulet, a French concoction that fiontaigs white beans, duck and sausage. "It's a good hearty meal, " esai . In Hampton Roads, he said he's found that diners like his fried green tomatoes, barbecue shrimp, veal chops and that planked is . Locals aren't into spicy foods as much as they are in his hometown, he said. "I get fussed at for putting too much New Orleans flavor in. There's not that much spice. There's ood food, but on the heat scale we're a two, " he said of Hampton oads cuisine. And, yes, he does do the cooking at home. His wife likes his barbecue shrimp and his three children like his pasta and crepes. "My wife will not cook, " he added, and laughed. "She married a cook because she doesn't cook. " Jennifer Jiggetts, (757) 222-5104, jennifer. jiggetts@pilotonline. com
  3. 3. Island Food WE cm. I1 canon uueumen : .o«. ..: .3 ma L1idyN¢Nll «um. um. .. . ».. -.. .. . ... -an . . . ... ... ..«= . »w . 1. rm . .. ruby . .. . r.. M. ..» . .., ... .. . .. . . ... v. -. . . . u.. ... .. —m. ..-. . u. .. uuuI. n hm. ‘ . .. ,-. ..x. .. In | .. . ... .. .. . ... . . .. v-, . . ... .. v z. ... .. . . . . ... . . ..« . . . .. .r. ... .n -. -4 -. . . ... .m-. .-. ... ,-. .v I: .. ..c. .u. .. ~. .. .11. . .x. .». n., . . ... . am. . u. . . . ... . . -. . ... ... .. nu. .. x.. r . .. _. 4.. . 1.. . . .m. ... . v. .-1.. .. . ... .. |r- . u. .. .. . u. . . ... ..r n. A < . ,.. n u. ... . . .. .. u. .. . . . ->»(| wrv-10'-g . -. . ..m mm M. .. u. ... .-. .r. 4.. . , «.. .. um. .. . .~ . . A. ..e. ... .4 . ~.. .. w, .. ... .. ... n. ... . x» . , --. .. . . .. Wm . ... .. 4.. ... ." -. .. .r. .. ... . . .—m . ... ¢r, . . ... ... ... ... 1 . ... ..n. . .11. . ..- . .. . ... r.. . . ... ..«. .r. ... ..m , . . ... .. . . .. . .,. ... .. .v o. . :4. . .. a« 1.. . >. (M. .. . . . ..u. ... -. A. ., . . ... ... .. ... .. u. . . ... .. ..~ . .-. . . ... . . ... ..~. ... V‘-1‘uH- . .. . ... ..v. ... . . .. -.. y . ... .. ... ... .y. t. .. ... ~.. ... .. .4 . ... ..m. 1.. ‘pa. . . . . ... . . ..»w. .. .. -. - . .. . .u. .. . .| . .. an 4 . ... .. . . . .. m . .: ... ... .|. u. .. ..>. . n. .. . . . . .1. aw. .. -. ... .,. .. u vmw . ... x. » . .. .. ... .I. ... ... . . ... . . ..- . ..v. .: . ... ... ... .«. .A . .. ... .. . ..- I. .. . , . ... . . ... . . .. . u . ..v. . . .». .v . m, .. .x. .., . . In m . .. ;. . .. . .. 1.. . rnl rm. .. . ... x . .. u. . . .,. .. ... .. in >«-: .. .,. .v-. .. . .. -. . . . . .~. . A'N‘ . . I. ..» . .. . ... . . ... . . ... ... . . .. ... ... .. r mm . . . .. . ... .. ... ..v. . ... ,. ... . . ... ... . . ... ... 4.. . . ... ... .,. .. I. .. .. ... ... .. SUAV MANCHA £9913 v {mus m , ,J V INSIDE Almost any food can be wrapped. um. Cajun Rod Buns I Rico . ... . Ivrrllblo . .u um um. .. . c.. .¢. ,.. .. . um. ..I. rhuppul unnlvllpq m . o.. ... ..m n. ... ... u. ..u. .., ... .: . ... ... ..1 n u. .. nl -. ..u. ... .n. ..- . ..mn. m. - . ..u. .. ... .;-u . ... .4.-. ..-urn . mnm . ... .n . ..p. ..un« mnmnun . ... mu. .. . ..»4.u. »wmn. ... ... ..n. .. mm: . .- . .-. .|. ..m. .. . . .-. ... ... ... 1.. -a. Iuul. . um. um «ma 1». .. . ...1.. . . .>. .«n, .. .. . ... ... ... .:. .. ... .. 4.. . r. - . ... . . . rm. ..-.1 . M). I , «,. ,.. —.. u.I, ... .. -.4.. . . ... « . ... ..| .. ;.. .r-. .. -«. . . .m. m. . ... .. -.«. ... u «.1.» v». .. . ~. ... .,. ... ... ..x. ... .. . up . mu . ... ... ... n . AVhI . .~. ... .. . ... ... . . ... -.. .- M. .. M. .. uh M1.. . . ..n. ... u . e . .u. ... - . ..I ». u.. ... s. .. . n . . --. —n . ... u -rwv I. .. A. ..“ . .., .m. .-. V". .. . ..- w . n.. ... . . ..4.uv. . Nut Ovlonnl Gumbo , . . ... «.. .n. all . ... . . ..n. ... . . ».. .,, ,.—. I um. u-u . ... .p. .. . ... ,.. ... .u u. Im. .o. ... .n». F. .. . ..mnp. ..-. an II; nu .1.. . -Au. .». ,. «. p-nu-0 I-uurlrn . n In. . mum . ..r. :.. pp"! punnfi u an pmnlfl rifled ms. .. .. -.«u. .. ... .:. ..u. n~l: ~| x . ... r.. .. .-n. ..a. .». I«I . ... -. um I. .. Nun .1 . .., ... .. . ... ... . . .. n. .. , ..v. ... -4.. .. . .. N M-I. I.. .A. . . ..» . . . . . ... ... . ‘’| *4‘I -. .. .., ... ..-r-. ... u.. .-mu. .. xiv‘ . .-n. . . ..s I . -. rm. v. .. . ... ... ... ... ~ . . Now n. u.. w-. n. .m«. ‘ nun. -v, 4.. .. r. n.-. .. . .. ... ... v . -a r. ... . . ... ~a. v.c. m. ... n.—. - M . . mu: v. ..-. ... I. .. M. m Lkmy (, Moron a Imam Mal-I “ '“*' vmuny an v. m.n (mu-my "'"‘ "W ““'“"‘
  4. 4. YHC DI/ (. '()N . ... ... ... I--r-1 w and vomm LAMOMI, who wound M lmonl hunt to: uvln yun. uld No oxponuwo womlng lot the cm! was Ilmllnv to boot camp. v| r-mm: wmn (‘hef learned by breaking a f w eggs and facing down Emeril IV ITHIIANII MOJICA nu vnnrmmu mm LVNNII/ Vl'2N — Few chnfn nun mv Ihnl I-Zmnrtl Iaunmm Ihruw n lurk: -nulock clou at thnm fur nm pnymu nmmllnn on lha )uh Vurumln [hunch char Vincent lAMnnla. when upon! nnvan Year» with Ihv rnrmwnrd Irin- vluum uh»! ln Nvw ()r| mInu_ cmmmrml llw uxperlmncn I0 u culmnry Imul cnmp, l. uMunlc, uuw can-ulivv clu-f nl Vlrumln V’o-. l«. ma Cullvuv. mm-rd In me n n In Po. -brum-y. llc rccunlly dumuu~ ‘-slrnlml Iw. uullnmy ukllln lu llw l~‘uInn- lhmncnn I4-uduru or Ann-rlcn (‘lulu m cm. Iltuh "I-Znuwul In n urn-«I uuy nml n v Inlrnmd chcl, " lnMunu- I$ll| ( . "llu'u mum‘ in chnrmn-r I rvnlly loawnul In dL‘’l‘|4up n Ih-cl: Mklll " II was In hur. y mum . u Emur | l'r- when Nhurun . ‘mnr wulkcd Imn thu HILIINI l. «.‘lunIo. - hrnurly lnv-| h-um, und unuuucd her ln ca-uwvr-unI4,m. "l| l|| v Jocl cnnw In awry wmvk. um! I A-vnuhmllv um mural in wvtnu u ml of wlvhrl» Hm, ’ l. nMmm~ mm "Mu! than wnu . ‘hnrI)n . ".'Iomv. up chm- nml pavrmnul. In our kllrhnn " 1". mnrl| wnlkvd m um! lnld | .nMunu‘ In no hunw liul (‘ulmunwql {mm prvwulu puxr Ilnurrn. uml nlm hr-lpn lhn cum- munlly Ihruuuh Kid-a Cafe. 1: prnurum lh ul mnk -n hm nlunln for undvrp | 'I| I'uI‘I| chllclrrn. |. uMnnu~ uhuwrnl lhv valu- ult-nhn on (‘ux huw lu mniw vwvvrnl quack uud may unm- dlnhw-4 ru| L1I mu rmnlmu wnh prmu-mun ham and nmmwh In u mmlrlud lulluzlu pnrlm-um. lahiu nn, I| 'l"hul only made Emeril more angry. "I told I-Zmerll he'd hum- to phynlcnfly rt-move mo. bocnuac I Inn-ndod In knup cnoklnu. " |4uMnMo Mild he threw hm lurluvmulock rlou ul mn II bnuncm! ufl my hand and rulk-cl umlnr un nvcn " lfimorll nqwulcdly Inlzl l4|Mnnlr In lmwn. and lhc hm! - dmu that how nuwum. ' nu, uu-" "Fhmlly hm mud, H I wmm'l unlnn In I. r: In um hm: hm . .'| uu buck, " I. nMunlv um! "I wunl lunch um. um hm-, and l| lV'L‘l‘ uuulu. -d do ‘mud in my cnhrv hfc. " IJIMUIIIL‘ uul hln flrnl lllnll. ‘ II! lhv cu| |Imry nrln wurkllm wllh I-‘rm-nth and llnlmn uh. -In In Inn mmvu New Orlonnn l| uI mm [mm In Wrulmn Vuv4luyun hm: liu-rally mks-n him all over Um wu -J H ' WI| ‘|(I. ‘| M NH‘ 'lVu Mlclu-lln Slur Grnmi ll: -NI l. omlI~~ an tfinn K1-Ino, llulv. lmk tlnmu-K M the Ecnll‘ 11135 Aria ('ulIunInm M (iv l. ‘I| nIrl| uru- «In Lynn III l"rnnL WM 41 rhvl‘ an :1 Mlnwlvr vuchi In Ihn Mmhu-rrnmmn. upcnml Nmv (lrh mu Mylo rvulnurnmn In (‘hum mu! Saudi Arnlnu, wax u nmm clue! in n five-ulur lmhvl in lhu Vlrum Iulnmln mfmuvd, nnylnu Ir. chucmv nnucc ‘lhwlu Allcon, FHLA chuplcr nrmmloltl And a ucnlor. mud he uul n Jul uul of the . lvn| uIInIrn- non In-Md: -u mind (om! “He renlly lnld ms I» Inc uhom how tho mdunvry In growing, “ Allcru um}. “um! ll'! | «lwnyu Impormm up nhuw un uhmu dlffvu-nl cm eru " Juhnmn and Wnlnx nnulmu John Holuhvy wurkn clnm-Iy um. l. nMoMo ronlnwd he'd havo In chanuv hm llfcalylc In which his daughter, luuhclla grow up. Now, l. nMomr hm. rcuulnr huurn. and nlw ha. -Ipn the com rnunny through Kldn Cum. « program man makes hot mull: for umln-rprlvlloucd chlldn-n lJI. 1nnN~ xhnwml (hr alu- dvmn M (Tux how in mnlw Iwvrrnl quutk and may pnuln dlnhon, men an rmnlum walla pruucullln hum nml upnmch III to umdrlud ummlu [nu-mu-mu chum: mun. - ’ nvln Alluct l“lH. I chnptur prcnldvlll nnd n . mm‘, Mm] he uul n lul Iml uf lhv cl nnmelrn nun | e. ~ulr. -2 mun] run "I Ir n-ally luld u. -n n In! ulmul how Ihv Imlunlry In urnwmgf Allu-n mud, "nnd m. ulwuyn unpnrlnm In uhow un nlmul diff: -rm-nl l‘ul'1'I(Vl'I " Juhnmn nml ‘uvalrn nludvnl Jnhn lloluhcv WOT| (I Clmwlv with l. uMonle, and unnmml In tho dolnun-«lrnunn "'Im: nnI In an arm! ‘ uuy. ulul II‘)! II prlvlll-un In ho wnrklnu with Ihho man. " Hrmlwy uml "lluw ho l'lndx lmw In unuk r. .r Ihr [mar In lnvvond Im- "Wu nu. -ml murv puuplr Hkr hum. ('. ... |un. . In nul juul nlmul (imhnu Ihc pmpl- win. come In nml my and me muury ull lllr lnhlr " wnh | .nMonu*. um! muunlml In tho £| l'mnrn| rIIIInII. "vllwcnl M u uruul uuy. and Wu :3 rlvlluvuu In In: wurklnu Wllh lg». num. “ lhslulu-y um-1 "llnw ho hmlx mun lu cook fur Hm pour in In-yum! mt- "Wv m-rd nmre people ltkr hum (‘mlunu tn nul jun! nlmul I'uulmu Ihv ncuplc Wllu curm- In and I4 nut the money on Ilw Inhlv "
  5. 5. Bam! Emeril protégé joins dining center staff ~_ ~-' - Wesleyan has been expanding its cast of faculty and staff over the last few years, and one '- , ; ofthe newest additions has found his way to the dining hall. New Executive Chef Vincent _ '~ “ LaMonte brings world class culinary experience and a taste of New Orleans to the school. . ‘ '3.’ ' " _ ‘ ~ 'LaMonte has held positions under famous television chef Emeril Lagasse at his New ‘ *-' I ’ "' -~ _ _~—- Orleans restaurant as well as the NOLA and Delmonico branches. LaMonte described his -, '1‘ work there as hard and demanding, and said that Lagasse ran his kitchen like a drill ’ V: ‘ ‘“ sergeant. Chefs who worked with him addressed him with, "sir, yes sir, " according to , ' ‘ . LaMonte. It was partly this unrelenting intensity that led LaMonte to Wesleyan. Executive chef Vincent LaMonte brings worldly culinary experience to Virginia Wesleyan. ''I want to get to know the people hereJ' LaMome saM. "hn one of the good guysf LaMonte‘s culinary career began in New Orleans, working under French and Italian chefs. . He then traveled to Italy to hone his craft at the 2 Michelin Star Grand Hotel Londres in San Remo, Italy. Soon after this, LaMonte headed northwest, taking cooking and culinary classes at the Ecole des Arts Culinaires et de L'Hote| |erie de Lyon, in France. He worked as a chef on a 30-meter pleasure yacht in the Mediterranean, and opened New Orleans- style restaurants in the People's Republic of China and the United Arab Emirates. He worked as sous chef in a five star hotel in the Virgin Islands. With most of his time spent traveling, LaMonte was left with little time to watch his first two daughters grow up. With a third daughter, now 2, LaMonte began looking for something more stable and settled, two criteria that the job at Wesleyan met. 'LaMonte described his decision to come here as being influenced b the employee-friendly policies of Wood Dining Service, the Sodexho su sidiary that runs the Wesle an Dinin Hall. LaMonte said that the company offered him good ; benefits and po icies, an that he liked the operating procedures. While he enjoys the way the dining services are run, LaMonte also brings several fresh ideas and a willingness to take some chances to the table. ''I'm the kind of guy that takes the path less traveled, ” said LaMonte. ‘‘I'm a risk taker. " As such, he's moved from the faster- paced world he was in in New Orleans to what he termed 'institutional' cooking here. It's a totally new experience for him, but he has some ideas to add flavor to the Wesleyan dining experience. He has alread begun to look at a plan to address what he feels is a hole in the food service. " 'm looking toward building a smoothie and health food bar in the side of the Marlin Grille, " which is now, he said, under-utilized. The bar he envisions would have fruit smoothies along with other health foods, near the gym and the pool, an attraction not only for students, but a revenue earner for the college, serving those who come to use the facilities. 'LaMonte also has some leeway on his menu, and he's goin to take full advantage of it. "The new soups [this wee , S anish Beef and Rice an Chicken Fajita] were just the beginning, " LaMonte said. p to twenty percent of the items he prepares can be new and made from scratch. He's looking to take the dining Hall in a more homemade direction, making more things from scratch. ''I'm here or the students, I've got an open door, 0 en office policy, " explained LaMonte. He encoura es the stu ents to come to him with new ideas, suggestions or comments. e welcomes personal visits and intends to checkt e comments lboard regularly. ''I want to get to know the people here, " LaMonte said. ''I'm one of the good guys. "

×