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Talley Student Union Team Recognized for Outstanding Facility Design

NC State Student Centers, MHTN Architects, Duda | Paine Architects, and Cooper Carry, Inc.  have been honored by the Association of College Unions International (ACUI) with a 2016 Facility Design Award for the  renovation and expansion of Talley Student Union. The award was created to encourage and recognize excellence in the design of student-centered facilities that support campus community building and student success.

NC State Student Centers accepted the award along with the design team on Tuesday, March 22 at the ACUI National Conference in New Orleans, Louisiana. ACUI is a nonprofit educational organization that brings together college union and student activities professionals from hundreds of schools in seven countries.

“We strive to create a clean, safe and welcoming environment for all campus community members,” said Tim Hogan, NC State Student Centers director. “Visitors and colleagues have come from around the globe to see our facility as they consider their own unions.  Receiving this award is an honor and stands as a model for blending community and academics.”

Talley Student Union is not only a place for programs and performances, but also serves an important role as a campus healing space as students have gathered for vigils honoring the lives of fellow Wolfpack members.

The design and operations team engaged a diverse array of stakeholders and partners, each adding their own invaluable input in the development of flexible and inclusive spaces. Students were consulted heavily and included in the design process to ensure that their needs were addressed.

“Diversity isn’t just a buzzword, it interweaves in everything we do,” added TJ Willis, assistant director of the NC State Student Centers. “Diversity of thought, perspective, person and space. It’s in everything.”

In addition to serving as a campus connection point the facility was also designed with sustainability in mind. The  U.S. Green Building Council recently designated the building as a Leadership in Energy and Environmental Design (LEED) certified building at the Silver level. Reusing materials from the previous structure reduced costs and landfill waste associated with building an entirely new student union.

NC State Student Centers is a service of Campus Enterprises, the lead division for retail and hospitality at NC State. Learn more at campusenterprises.ncsu.edu.

 

NC State Ranked Among Top 50 Best College Dining Experiences

College Rank, a website dedicated to evaluating and ranking college life and academics, has released a list of the Top 50 College Dining Experiences, with N.C. State University listed at No. 31. Hundreds of college dining programs across the nation were evaluated based on several categories, including versatility, health and wellness. In addition, sustainability efforts and accommodations for students with special dietary needs were also considered in the ranking process.

NC State Dining was ranked at No. 31 for its commitment to sustainability through waste reduction, special events at the dining halls, and nutrition program initiatives. For a small, one-time fee, students can purchase a reusable eco-friendly to-go container, which can be traded for a clean container at the next visit. Alternatively, students may return the container in exchange for a token to redeem at the next to-go purchase. NC State also participates in recycling, composting, recycling cooking oil, trayless dining, and other waste-reduction practices. The dining service hosts special events each year, such as the Thanksgiving Feast, Farm Feast, and All-Carolinas meals. Clark and Case dining halls each have an online menu, complete with nutrition and common allergen information. To better enable sick students to stay quarantined and comfortable, get-well meal kits are readily available and stocked with non-perishable food items and drinks.

The full ranking can be viewed online at collegerank.net/best-college-dining-halls/. College Rank (http://www.collegerank.net/) began in 2014 with a mission to help potential and current students navigate the labyrinth of higher education choices in the United States.

Campus Enterprises is the lead division for retail and hospitality on the NC State University campus. For more information, contact Lindsay Hester, Marketing Manager, at 919.513.0543 or via email at lphester@ncsu.edu.

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NC State Dining Chef Wins ACF Southeast Region Pastry Chef of the Year

Executive Pastry Chef Kelly Bellmore was awarded the 2016 American Culinary Federation (ACF) Southeast Region Pastry Chef of the Year. The competition pitted Bellmore against Zebulon Berry, pastry instructor at Savannah Technical college, in a competition to prepare four portions of a cake-based dessert for judges in under two hours. The event was held January 30 at Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia.

At the regional competition, Bellmore received the highest overall score for her banana chiffon with milk chocolate ganache, caramelized banana, feuilletine coconut crunch, coconut milk chocolate and cardamom sherbet. The title earns Bellmore a spot to compete for the ACF Pastry Chef of the Year competition at the Cook, Craft, Create Convention and Show, July 15-19 in Phoenix, Arizona.

“The ACF Pastry Chef of the Year competition recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field, and has helped educate others by sharing skills and knowledge,” said Randy Lait, senior director for hospitality services at NC State. “Kelly certainly fits that bill and we are proud to see her recognized at this level for her talent and dedication to the craft.”

NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State campus. For more information, contact Lindsay Hester at 919.513.0543 or via email at lphester@ncsu.edu

Carol Johnson Poole Clubhouse at Lonnie Poole Golf Course.

NC State Golf Course Clubhouse Earns LEED Silver for Sustainability

NC State’s Carol Johnson Poole Clubhouse, located at the university’s Lonnie Poole Golf Course, has received national certification for sustainability.

The building, which opened in February 2014, achieved Leadership in Energy and Environmental Design (LEED) at the silver level.

The nearly 30,000-square-foot clubhouse includes a golf shop, indoor player development and instructional space, the Terrace restaurant, men’s and women’s golf team facilities, and teaching areas for NC State’s PGA Golf Management and Turf Management programs. The clubhouse anchors the 200-acre, 18-hole championship golf course, which has earned Audubon International Certification for natural habitat preservation and ranks among the top 25 collegiate golf courses in the country.

“A LEED Silver certified clubhouse is the perfect complement to an Audubon International certified golf course,” said Liz Bowen, a University Sustainability Office program coordinator specializing in the university’s built environment.

The clubhouse features sustainable building materials, low-flow plumbing fixtures, bike racks,  indoor storage and charging stations for approximately 80 electric golf carts, and dedicated parking signage that encourages sustainable travel. Like the golf course, the clubhouse uses native vegetation and landscaping that require less water and no permanent irrigation system.

“The golf course and clubhouse reflect NC State’s core sustainability values,” said Dan Adams, associate vice chancellor for NC State Campus Enterprises, which oversees the management of the facilities. “We are on the forefront of a national trend toward creating recreational spaces that not only minimize the impact to the environment but actually enhance and support the wildlife and ecosystems.”

During construction of the clubhouse, robust recycling efforts minimized waste sent to local landfills and low-VOC paints and sealants were utilized, contributing to improved indoor air quality. Designated recycling storage areas within the building allow convenient access to campus recycling initiatives and shingles with high solar reflective properties contribute to lower heat island effect.
The clubhouse is the tenth university building to achieve LEED certification.

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The State Club Restaurant at the Park Alumni Center Attracts New General Manager and Celebrity Chef

Chris O’Leary, former food and beverage manager with ClubCorp, and Gerry Fong, winner of the 2014 Season of Food Network’s “Cutthroat Kitchen,” have joined the State Club Restaurant at the Park Alumni Center at NC State.

O’Leary and Fong joined the State Club Restaurant to provide new leadership and expertise after management and operation of the space was transferred to Campus Enterprises to serve the needs of the State Club, a private dining club operation with more than 400 members. While dinner and special events at Park Alumni Center remain exclusive to State Club members, the State Club restaurant is now open to the public for lunch MondayFriday from 11 a.m. – 2 p.m. Meeting and event spaces within the Park Alumni Center can now be rented without a membership.

“We are excited to have Chris O’Leary join our team as General Manager to help us provide the highest level of guest services at the State Club.  Executive Chef Gerry Fong, well known for his exciting approach to culinary innovation, will lead the kitchen team for the restaurant and catering production for business meetings, weddings, and alumni social events,” said Dr. Dan Adams, associate vice chancellor for Campus Enterprises, NC State’s lead division for retail and hospitality.

O’Leary most recently served as food and beverage director of the Cardinal Club, then Devil’s Ridge Golf Club through his employment with ClubCorps. He began his career in the club industry working as a sous chef for Greenwich Country Club in Greenwich, CT, moving to Boca Raton, Florida in 2003 as chef de cuisine for the Clubroom Restaurant at the Boca Raton Resort and Beach Club. After a stint in the senior living industry, he served as banquet manager for Prestonwood Country Club from 2007 to 2010 before joining ClubCorp.

“It is a real honor to join NC State as the general manager of the State Club Restaurant. I am looking forward to working with a very talented chef in Gerry Fong, and a seasoned food and beverage team to surpass all of our members and guests expectations.” said O’Leary.

Fong is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He grew up in the restaurant business, working alongside his parents in their three Chinese restaurants in Laurinburg, N.C. Having apprenticed at the Ritz Carlton in Half Moon Bay, CA and other fine establishments, Fong settled in the New Bern area where he has worked in a variety of settings including The Flame Catering Company and Persimmons Waterfront Restaurant. He was voted one of the top 100 chefs in North Carolina in 2014 and was the winner of the Fire in the Triangle – Competition Dining 2013 statewide event. He became well known for his success as the last chef standing on Food Network’s “Cutthroat Kitchen” in 2014, winning the event with a homemade key lime pie.

“I came to the State Club to work with a fantastic group of chefs. They also use an abundance of local products, which is important to me,” said Fong.  “We are taking a fresh approach with familiar products added to new concepts bring the highest level of exciting food to the NC State campus.”

Campus Enterprises is the lead division for retail and hospitality at NC State University. For more information, visit campusenterprises.ncsu.edu

8th Annual T-Shirt Design Contest

NC State Bookstores EIGHTH ANNUAL T-Shirt Design Contest

Win big, help the Pack!

Our grand prize winner will receive a $250 shopping spree at WOLFPACK OUTFITTERS!

 

The grand prize shirts will be seen for sale at Wolfpack Outfitters! We will announce the winners at our BIG REVEAL (date to be announced).

Judging & Voting
Once all of the designs have been submitted, a panel of judges will select several of the top designs. These designs will become semi-finalists and will go on to university-wide voting. University wide voting will be taken into consideration when selecting the winners.
Semi-finalists will be selected based on the following criteria:

How well the design/slogan reflects NC State University.
Whether the design/slogan is eye-catching, powerful and unique.
Whether the design/slogan is in keeping with the university’s code of conduct.
Compliance with trademark licensing regulations. http://campusenterprises.ncsu.edu/ncstate-trademark-licensing/

Guidelines

· Students may submit as many designs as they like within the deadline period.
· By submitting a design for consideration, you confirm that to the best of your knowledge, the design you are
submitting is your own original work and that no other persons or parties can claim ownership.
· Any designs that do not win the first year may be resubmitted the next year(s).
· The design will be screen-printed on the front of a cotton t-shirt. Two-sided tees will also be considered.
· You may use up to two ink colors with the fabric color as a third color.
· Designs must include logos from NC State University only. Logos from other schools are not allowed.
· Designs should be submitted electronically via email. Hard copies of hand drawn art are also acceptable.
· The contest is open to current NC State students only.
· The design competition is an annual event held each spring semester.
· All entries become the exclusive property of NC State Bookstores.
· NC State Bookstores reserves the right to modify and amend these guidelines at any time without notice.

PLEASE SUBMIT ALL DESIGNS BY EMAIL TO bookstore@ncsu.edu and ONLY USE THE FOLLOWING TEMPLATES.

Templates (contact us for vectors should you need them):
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NC State Brings Home Win Against UNC-Chapel Hill in Chef Throwdown

Another throwdown on Tobacco Road on Friday, January 15; the Wolfpack challenged the Tar Heels on more than the basketball court.  Facing off in the inaugural Collegiate Culinary Challenge, NC State took on UNC-Chapel Hill in a kitchen throwdown pitting both universities’ professional and student culinary teams against each other.  

The competition took place on the top floor of UNC’s Lenoir Hall. Student leaders, including members of NC State’s Foodie Group, Student Government and University Student Centers, took the ride over to Chapel Hill to cheer on their fellow Wolfpack competitors.  Each team was given one hour to prepare their dishes. After a hard-fought competition, the results were split. NC State came through with a win in the professional competition, while UNC narrowly edged out a victory in the student competition.

“It was great opportunity to expand my culinary skills,” said Madison Breen, who was a member of the NC State student culinary team. “We learned so much from the chefs.”

Students and administrators were treated to a diverse menu of locally sourced ingredients, many of which originated from the NC State campus. The NC State Agroecology Farm supplied some tasty vegetables, while Howling Cow donated dairy items.

There are hopes to grow next year’s Collegiate Culinary Challenge to other ACC schools.

“We would love to see the event expand into a Big Four challenge that also includes Duke and Wake Forest, which were unavailable this year,” said Shawn Hoch, associate director of University Dining at NC State.

NC State’s professional chef team and student participants included:

  • Chef Cory Dougherty, CEC | One Earth World Cuisine
  • Chef Mark Turner, CEC | Catering Executive Chef
  • Chef Adam Smith | On The Oval Culinary Creations
  • Chef Eddie Wilson, CEC, CCA | Talley Executive Chef | Event Organizer & Student Team Coach
  • Madison Breen |  Masters | Higher Education
  • Kaitlyn Williams | Bachelors | Biochemistry
  • Vaarun Ramasamy | Masters | Aerospace Engineering

University Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State University campus. For more information on University Dining or the Collegiate Culinary Challenge, contact Lindsay Hester, Marketing Manager, at 919.513.0543 or via email at lphester@ncsu.edu.

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Lonnie Poole Restaurant to Participate in Triangle Restaurant Week January 25-31

The Terrace Dining Room at the Lonnie Poole Golf Course will participate for the first time in Triangle Restaurant Week, a week-long event that features culinary excellence in the Triangle area. From January 25-31, the Terrace will offer a three-course lunch menu that showcases some of our favorites for $15 per person plus tax and gratuity.

Terrace Dining Room features upscale, casual dining with sweeping views of the Raleigh downtown skyline. It is a part of the Lonnie Poole Golf Course, an 18-hole public golf course located on NC State’s Centennial Campus. The restaurant week menu includes: Choice of soup of the day or garden salad, choice of wild mushroom ravioli, braised beef brisket or seared salmon and cheesecake beignets or Howling Cow ice cream for dessert.

Reservations are not required, but to accommodate parties of 10 or more in a timely manner, call ahead to 919-515-4343.

Faculty, students and staff enjoy lunch at the 1887 bistro at the Talley Student Union. Photo by Marc

New University Dining Savings Program Available to NC State Faculty and Staff

NC State Faculty and Staff are now eligible for on-campus dining discounts through the IncrEDIBLE Savings Club,  a new employee savings program available through NC State’s AllCampus Payroll Deduction.

Employees can enroll in NC State’s AllCampus Payroll Deduction at any time, and on-campus purchases will be deducted directly from their monthly paycheck. There are no minimum or maximum requirements, and employees will only be charged for the amount they purchase each month, not to exceed their set monthly payroll deduction limit of $50, $100, $150, or $200.

Employees enrolled in the IncrEDIBLE Savings Club will benefit from the following on-campus dining discounts:

  • $1.00 off every meal purchase at Fountain, Clark and/or Case Dining Halls;
  • 10% off of any restaurant or cafe purchase; and
  • 5% off at any campus C-Store purchase.

Whether you purchase your favorite Port City Java brew on your way to a meeting or visit a dining hall for lunch, you will enjoy the incrEDIBLE savings you receive with each purchase. Best of all, the IncrEDIBLE Savings Club is risk free and it’s easy to sign up.

How the IncrEDIBLE Savings Club Works

  1. Visit go.ncsu.edu/incredible-savings for club details and to sign up.
  2. Choose a monthly payroll deduction limit of $50, $100, $150 or $200.
  3. Present your NC State Faculty/Staff ID when making an on-campus dining purchase to receive your discount. You will be charged only the amount you purchase each month, not to exceed your set monthly limit, which will be deducted from your next paycheck.

Not only will you receive these new incrEDIBLE savings, you will also enjoy benefits such as faculty/staff meet-ups and special dinner invites to the Terrace Dining Room and the State Club, for which University Dining has recently assumed responsibility.

University Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State University campus. For more information on the IncrEDIBLE Savings Club, contact Lindsay Hester, University Dining Marketing Manager, at 919.513.0543 or via email at lphester@ncsu.edu.

 

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Campus Enterprises Assumes Responsibility for the State Club

There will be big changes at The State Club in 2016. As of Monday, the restaurant located in the Park Alumni Center on Centennial Campus will now be fully open to university staff, faculty, students, Alumni Association members and the general for lunch.

Hours of operation are from 11:30 a.m. until 2 p.m. Monday-Friday.

The full-service restaurant will be managed and operated by Campus Enterprises, with food prepared by Rave! Event Services, the university’s catering and event services provider. Campus Enterprises also operates The Terrace Dining Room at the Carol Johnson Poole Clubhouse across the street and other full-service dining options on campus.

“These facilities, located on Centennial Campus, are a tremendous asset to our university,” said Dan Adams, associate vice chancellor for Campus Enterprises, “and we look forward to providing the excellent service our campus has come to expect.”

Membership at the club will not change, Adams said. Dinner and special events, such as the Red and White Festival, Wine Society, holiday brunches and watch parties, will continue to be member-only events.

State Club membership is no longer required to reserve meeting space or hold events at Park Alumni Center. Club and Alumni Association members will have preferred pricing.

“As the premier catering operation at NC State, Rave! Event Services has a reputation for its quality and innovation as well as handling events large and small,” said Rick Sederholt, general manager of The State Club.  “The new business model will feature the absolute best of what NC State’s award-winning dining, catering and event services program has to offer.”

Reservations are recommended but not required for lunch. To accommodate groups of eight or more, however, call 919-515-0500 to ensure parties are served quickly.  To reserve rooms or plan an event at the State Club, visit rave.ncsu.edu or call 919-513-8368.