IN THE SPOTLIGHT
UMC Food Service Director Andrelino Cardoso brings flair and fun to the table
Andrelino Cardoso, UMC’s new food service director, is drawing on his love of international cuisine and innovation to create an exciting mix of traditional favorites, international tastes, food events, exhibition-style cooking and expert service.
Cardoso, who oversees the UMC’s self-operated retail restaurants and catering, previously served as senior food service director at Georgetown University, and in similar positions at Washington State University, Washburn University and Eastern Kentucky University. Cardoso is drawn to working in university settings because of his interest in helping others and his knowledge of different cultures. “I am an international person,” he said. ”I was raised in Portugal and when I was 10 I started accompanying my mother on her trips to northern and central Africa to help her work on famine relief projects.”
His international scope expands further. “My wife is from Albania and I have a four-year old daughter who is tri-lingual: Portuguese, Albanian and English,” he said. Cardosa’s love of travel and food coupled with the challenges and excitement of the college environment created a natural career path. “My knowledge of international cuisine fits right in with the different cultures found in college communities,” he said. “Each time I interact with students, I discover new opportunities to learn, improve and impress. And young people are demanding, so I am challenged to keep up with the trends; to never be boring.”
While at Washington State, Cardoso developed an “Iron Chef” type program to hold cooking competitions during special campus events, such as Family Weekend. The program was incredibly successful and fun, drawing large enthusiastic audiences who cheered and applauded, giving the competitions “the excitement of a rock concert.” He plans to introduce a similar program at CU-Boulder, along with exhibition-style cooking events in the UMC’s Alferd Packer Grill.
Cardoso will also implement a new initiative this fall to enhance customer communication and service in the UMC dining rooms. The ‘Table Touch’ program will give UMC Food Service managers direct contact with customers, allowing them to welcome everyone to the UMC and gather immediate feedback about food offerings and service. “From there we will customize our menus and service to community tastes,” Cardoso said. “We’ll also experiment with new items, so that people have opportunities to try something different.” An example is one of his favorite Portuguese recipes for caldo verd, or green soup. ”It is refreshing and healthy. Look for it on the UMC menu,” he said.
Cardoso is especially excited about a new program starting the first day of classes, the UMC BIG BITE. Taking place weekdays Aug. 25 through Sept. 12 from 11 a.m. to 1 p.m. in the UMC dining rooms, this three-week event will feature international menus, free samples from the Alferd Packer Grill and UMC business partners, live music, giveaways and prizes. “We will showcase authentic cuisine from a different country or region each day of the event. This should give everyone an idea of what’s in store for the whole semester – lots of variety, always something new and different, and lots of fun,” said Cardoso.
Visit the website to learn more about the UMC BIG BITE, discover new treats and subscribe to weekly email news for daily special menus and updates from the UMC events and exhibits page.
A bimonthly publication produced by the Department of University Communications
© The Regents of the University of Colorado