The food coordinators are very fortunate to have an amazing committee, the CDC, (no, not that CDC) or the Culinary Development Committee. This accomplished group of people consists of worker-owners and associates who have a passion for food.

It is the CDC that plans out the various seasonal menus throughout the year. This is one of the most exciting tasks, because it is so rewarding to see our recipes come to life when the new menus debut. It is always satisfying to see our elated customers when they realize it is new menu time. 

The CDC also discusses the state of our restaurant in general. We ask ourselves questions like, “How can we improve here or there?” and  “Can we change this?”.  Then they work on what they can to change, implement or improve kitchen operations, policies and procedures.