UMC Food Service embraces an interactive relationship with its customers to satisfy the wants and needs of CU-Boulder students, faculty, staff and administration.

The department includes the UMC Alferd Packer Grill, UMC Catering and six satellite locations throughout campus.

“I think that people appreciate the fact that our foods are all homemade and cooked daily,” said Robin Margolin, associate Food Service director.

According to Margolin, the department often receives requests for their recipes from retiring staff. While the cooks are happy to share the recipes, they often yield a large number of servings and it is up to the customer to figure out how to scale them down accordingly.

The ideas for these recipes come from many sources, including cooks and customers. According to Sam Bruder, a student cook in the Food Service bakery, cooks may bring in ideas for recipes or take requests from customers. Cooks will often receive suggestions for recipe improvement and special dietary needs that they may not have taken into consideration. Also, El Canibal Mexican Specialties within the Alferd Packer Grill will be revamped to include more modern look and taste this summer, as a result of requests from students.

Many innovations on the UMC Catering menu can be credited to L. Michele Romero, associate Food Service catering director. Sadly, she will be retiring at the end of next month. L. Michele began at Food Service as a CU-Boulder student and took a position in Catering Sales upon graduation.

“I will take with me many fabulous memories of CU, not the least of which will be of all the people I have had the privilege to work with and meet,” said Romero.

For more information visit UMC Food Services Web site.