August 05, 2008

Assistant Director of Dining Named President of National Collegiate Food Association

WORCESTER, Mass. – Marty Dudek, assistant director of dining services at the College of the Holy Cross, has added another line to his resume, having recently been elected the president of the North East Region of the National Association of College & University Food Service (NACUFS).
 
Dudek, who has been on the North East Regional Council of NACUFS for the last six years and has served as the culinary challenge chair for the last four, says he has been involved with NACUFS since he started at the College 12 years ago.

“Over that time I have continued to gain knowledge and growth through the vast wisdom of the professionals within the organization,” explains Dudek. “The opportunity to be president will allow me a chance to give back to an organization that in a short time has allowed me to get involved, meet inspiring people and has helped me with my growth both professionally and personally.”

In his four-year term, he will be working with volunteers on the Council to plan educational opportunities, conferences, and seminars that get college and university dining professionals together to share information and insight on what is being done across the world of collegiate dining.

NACUFS has approximately 600 schools as members; the North East region, which is Dudek’s territory, includes more than 125 colleges and universities in New England, New York, and the five most Eastern provinces in Canada.

This year the current president gave Dudek the President’s Award, which is given to a NACUFS volunteer who is a dedicated member of the association exhibiting a high degree of professionalism in the college and university foodservice community.

Dudek grew up in Belchertown, Mass. and graduated from the Culinary Institute of America in Hyde Park, N.Y. in 1989. Before coming to Holy Cross, he worked in restaurants and catering operations as a chef.  He helped to open a 250-seat Italian restaurant in Norwood, Mass. and worked in Disney World. 
 
“One of the biggest reasons I chose culinary is because the food service industry is always changing and I never want to be bored with my job,” says Dudek. “I love to cook but I did not want to stop at being a chef in the food service industry, I wanted more!”

Through training, seminars and classes he has been able to move within the food service world.  “Becoming a chef was just the start,” explains Dudek. 

But classes aren’t the only way he learns. Dudek meets with the Student Government Association (SGA) and the Environmental Concerns Organization (ECO) on campus to get their insights and find out what dining services can do better.  

His advice to other aspiring chefs, “have a goal and stick to it.”

He says being a chef is hard work with long hours, but it can vary rewarding.  “When you do a dinner for 800 people and they are all happy and the meal goes off with out incident — that is instant gratification.”
 
Being a chef is more than being able to cook great food, you need to be a great leader.  “I feel that anyone can be taught to cook but being able to lead a team of cooks every day to produce the meals that are required is the real challenge.” 

His favorite meal:  “A thick and juicy medium rare bacon cheese burger,” says Dudek. “It’s nice to have something simple once and a while.”

Look for Dudek in the latest Dixie Smart Stock Cutlery Dispenser (the dispensers on campus that hold the silverware) advertisement.

For additional information contact Cristal Perriello at 508.793.2419