������

March is National Nutrition Month. For this series of stories, Kent State Today interviewed people working in University Culinary Services about the many dining options available to students.

Edward Shawn Hardin Sr. is the executive chef at Kent State’s Design Innovation Dining facility in the DI Hub. He grew up in Kent and remembers playing basketball on Kent State’s campus when he was younger. “I’ve been familiar with Kent State my whole life,” he said. “When I was growing up, I got the culture from the outside. But when I got older, I got to see what it was like on the inside. So, I have the best of both worlds when it comes to campus.”

That knowledge of Kent State’s culture, his own skill as a chef and his desire to bring people great dining experiences have helped him maintain high standards of quality and develop creative cuisine in the kitchens of Kent State.

Building a foundation of quality

Hardin said that all the food served in university dining halls is made from scratch with recipes that the executive chefs on campus work together to create. “All the stuff you see over there (pointing to the serving stations) is made from produce that we bring in and then we break down to create a beautiful plate,” he said. “Like the mashed potatoes – that’s not from a bag. We peeled the potatoes, we steamed them, we mashed them. We added the milk, we added the salt, we added the pepper and the herbs. We add everything in there to get what you get right there."

And they have no microwaves. Hardin laughed, “Some of the employees here are a little upset about that because they like to bring stuff from home to eat and they have no way to heat it up. We try to encourage them to eat stuff here. That’s why we do it the way we do.”

International and specialty flavors

Hardin works hand-in-hand with chefs on campus to create international dishes. He’s worked with one of his chefs on recipes from India, to create authentic chicken masala, butter chicken, tikka masala and other dishes for students to enjoy.

Another chef who worked in DI Dining brought his own Southwestern recipes to the mix, and Hardin has added to them with his own creations.

Creative recipes and special considerations

Using his creativity in the kitchen, Hardin said that he can sometimes “trick” people into trying foods they wouldn’t normally consider. “I created a pineapple salsa that I combined with tofu,” he said. “When you add to the tofu, the black beans and the pineapple salsa, the combination is fantastic.”

Some of his favorite things to prepare are vegan dishes. “Because growing up, that wasn’t a thing,” he said. “When I grew up, it was mainly McDonald’s and Burger King.  Now we transition to the healthier options.” Hardin takes pride in making vegan recipes that taste as good as their non-vegan versions.

“Our entire senior management team eats in our own dining halls every day,” Hardin said. “So, we know when something’s ‘off,’ when it doesn’t taste right whatever it might be. And that’s the biggest thing I say to parents with picky eaters or students with food allergies: “Hey, I know people who have the same thing and do it safely every day – it’s possible to be done’.”

“Also, I have a student worker who doesn't eat red meat or pork,” he said. “So, when it’s time for him to go to lunch, he looks to me. So, I lead him to what I think would be best for him, considering his preferences.”

Chef Hardin with University Culinary Services cook George Lemons Jr. Lemons Jr., who has been with the university for more than 20 years, is a familiar face at Kent State. He makes it his goal to connect with the students he meets on campus. 

‘Eat your vegetables’

When asked what he might say to a student who is a picky eater, Hardin said, “Well, me being a parent myself, this is an easy one. I would say you can always get fries, but be sure to eat your vegetables, because there are plenty here. There are two vegetable options on each station. So, get ahead and get your fries, I’m okay with that. Get your burger. That’s okay. But make sure you eat your vegetables and please don’t tell me there aren’t any there. Because I know you have plenty of options.”

‘You always have something here’

Parents who have encountered resistance to vegetables may also have witnessed their students at home staring into their well-stocked refrigerators and observing, “There’s nothing to eat.” Hardin understands.

“There have been multiple occasions where I’ve approached a student when I see them looking like there’s nothing there they want,” he said. “So, I come to them, like ‘Is everything okay?’ and they say ‘Well, you don’t have this. There’s nothing here’.”

“When you come to me, a chef, and let me know if you want something different that you don’t see, I have no problem doing it. You always have something here, you just have to say it. Let us know what you want.”

Providing a great dining experience

“I love the atmosphere here and the interaction with the staff,” he said. “And seeing the smiles on the students’ faces and the satisfaction when they leave, knowing they’ve had a great, enjoyable experience in the dining hall.”

‘Because that’s what food’s about: the experience. And we make sure that we give them the best.’