BRIEFING MY KITCHEN Hamilton Goss
Te director of culinary innovation of Johns Hopkins University in Baltimore, Maryland, tells Tina Nielsen about the challenges and joys of catering for a large and diverse student population
I
studied at the Art Institute of Atlanta and went on to work in the kitchens of hotels and country clubs. I have also worked in
the food manufacturing industry. My first school kitchen was the College
of William and Mary, a very established school in the US. After, I went to Virginia Commonwealth University, where I had oversight of five other schools too. I joined Johns Hopkins in 2022 to help
the university transfer from a contract catering service to self-operating. I am the director of culinary innovation and I lead a team of the campus executive chef, a sustainability manager, a dietitian, a safety and sanitation manager and the foodservice technology team. Tis summer on August 1, it is our
second birthday as self operating. On an average day, we produce around of 8,000
The kitchen
produces around 8,000 meals every day
The tilt skillet is irreplaceable in the Johns Hopkins kitchen
Johns Hopkins University has been self-operating for two years
The chef team has a database of 2,000 recipes after two years cooking
meals. We operate 12 locations across campus and we are open from about 7am to midnight. We develop a four-week cycle menu,
which means a menu does not repeat in its entirety for four weeks. Menus change between every single meal period and every day for four weeks. Tere are key items that stay – you can’t not have cheese pizza, or scrambled eggs. We do dishes from around the world to cater for our large international student population with diverse expectations and dietary needs. From our first two years, we have about
2,000 recipes in the database that help us meet those needs. Te open kitchen gives students access
to the cooks. It means our staff needs to have the social skills to interact with students who are very engaged and want
to know about the food we serve. I love the creativity of working here and
it really challenges you. As a chef, I’m often approached by students who are thinking about things in a new way, coming up with new solutions and driving innovation. Teir mind is in such a creative space and it challenges you to be creative as well. In the kitchen, the tilt skillet is
irreplaceable, but the one piece of kit I’m a huge fan of is a combi oven that has a smoking function implemented with it. I just put in seven of these on our campus. I have worked alongside foodservice
consultants on several projects and I think they just look at things in a different way. Chefs might have an idea of how they want their kitchens to be laid out and the consultants will ask the important questions to make sure it all makes sense.
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