Whether celebrating Mardi Gras, serving up lunch at one of 30 dining halls and cafés, or helping with this year's Cross Country Gourmet Guest Restaurant series, the staff at Cornell Dining have "amazing culinary talent." So says Gail T. Finan, a 1969 Hotel School grad and director of Cornell's Dining and Retail Services for the past six months.

"This is a very exciting place to be," she says. "Our staff are involved, and they can think creatively about change -- an important asset in these times. They are truly the backbone of our operation."

Finan has been working on three Cornell priorities since leaving Bowling Green State University in Ohio, where she was director of dining services: food safety, customer service, and providing a safe and educational environment for staff.

She has hired part-time nutritionist Michele Wilbur, who has been working with chefs to ensure consistent and accurate labeling of foods that contain common allergens. Cornell Dining also has partnered with Student Disability Services to accommodate students with special dietary requirements or food allergies. Each student meets with Wilbur so that Cornell Dining can prepare foods that fit their needs.

"Because food safety is important to me, I was pleased when 26 of our managers received the ServSafe Food Protection Manager Certification this past year, offered by the National Restaurant Association's Educational Foundation," says Finan. Food safety education will continue over spring break, with 45 additional staff learning about proper serving temperatures and other safety issues.

Finan also stresses a variety of education programs that teach new culinary skills. Many dining staff members receive training specifically related to their kitchen work, receiving certificates for knowledgeable operation of equipment, from dishwashers to grills and fryers. Dining managers recently selected 12 cooks to take a workshop on "Knife Skills and Asian-Influenced Foods" in December. "I joined them while they were tasting the results of their learning, and their pride in their skills was just great," Finan notes.

With national and local attention focused on sustainability, health and wellness, Cornell Dining has also embarked on a campaign to promote healthy eating with two new programs, Green Harvest in Robert Purcell Marketplace and Eating Well with Cornell Dining in Risley Hall. Green Harvest began in January, when the Robert Purcell Marketplace rearranged its cafeteria layout to highlight healthy food choices. Finan explains, "Right when you walk in, you see a vegetarian and vegan bar that rotates different specials, including a miso bar, Mediterranean bar and panini sandwich selection."

Finan is also excited by Risley's Eating Well with Cornell Dining. At least one entrée per dinner will be free of transfats and additives, lower in fat, sugar and salt, and made with 100 percent whole grains or only with fresh ingredients. All these foods will be identified by the program's logo. "We hope this idea catches on and other dining halls follow Risley's lead," Finan says. Cornell Dining has also increased its use of locally or regionally grown produce to 20 percent from 12 percent, has gone "trayless" at select dining locations to reduce waste and water usage, and is composting at several locations.

Finan believes that recognition of Cornell Dining staff excellence is important in a $40 million operation that serves not only students but also faculty, staff, alumni, parents and visitors. She noted that at the January Campus Life gathering, 105 dining staff received "perfect attendance" certificates.

To help recognize superlative effort, a program called Cornell Dining R.O.C.K.S. MysteryShoppers is sending students, staff and faculty anonymously to visit dining halls and retail operations and to rate each of them on food quality, customer service and overall dining impression. Each year, awards will be given to the top two operations; the first award winners were the staff of the Ivy Room and the team at the Alice Cook House dining room.

Like the rest of the university, Cornell Dining is facing financial challenges and has done some consolidation. The café in Uris Library has been closed, and the staff who worked there have found other positions. The university's Frugal Caterer has also been affected by cutbacks. Says Finan: "We need to examine all our operations and look for opportunities for growth as well as for restructuring in those areas of less demand. But we have the talent to do this, just as we have the culinary talent to fit every need."