Before the sun rises, Director of Dining Services Chef Brandon Worrell and Dining Service Staff Member Millie Delgado-Leon arrive on campus, and prep begins for the busy day ahead. The Commons—one of the most frequented spots on campus—is a hub of activity, whether students are grabbing breakfast before school, taking a break in-between classes, or buying lunch. While the Commons always seems to be stocked with students' favorite snacks, drinks, and of course, the staple breakfast burritos, what really goes into serving over 500 students each day?
5:30 - 7:30 a.m.: Breakfast preparation begins with making coffee, setting out the pastries that are delivered early each morning, making the overnight oats, and packaging hummus plates, orange juice, fruit cups, and edamame. In the morning, Chef Brandon will also leave campus to shop for any ingredients they may need for the next few days. He usually makes three trips a week to local stores like Restaurant Depot, Whole Foods, or even H-mart, often purchasing over $1,000 worth of goods each time. Physically picking up products in person allows him to choose the freshest items, especially because the Commons has very limited food storage. “When students are in class, I’m usually driving around,” he says. The morning continues with cooking eggs, bacon, and hash browns, which are then used to assemble the burritos, sandwiches, and bowls.
8:00: After the rest of the team arrives, lunch preparation begins. All hands are on deck to chop produce for the main dish, prepare the salad and sandwich stations, and stock the shelves.
11:00: Right before Lower School lunch, the staff make sure that everything is in place for the rush that will occur within the next few hours. They ensure that the "line" is stocked with a multitude of ingredients that students can use to customize their salads and sandwiches.
1:30: When lunch finally ends, it's time for the staff to clean up. On days with an after-school snack—like Cookie Tuesdays—they may need to start baking up to 120 cookies. If there is a faculty meeting, snacks and drinks are also prepared to serve around 130 people.
3:00: Students filter into the commons for an after-school snack before heading home. Occasionally, Chef Brandon will take one more trip to the market to purchase any last-minute items. 3:30: Once the Commons is closed to students and any meetings have started, the staff shuts down. After a busy day, they finally leave, ready to do it all again tomorrow. However, the day isn’t over for everyone. After finishing her shift at Westridge, Dining Service staff member Ms. Maria Banuelos heads to her second job at Polytechnic School. “I like Westridge better, though,” she says with a laugh. “Being around the girls, [they’re] so kind. It’s nice to work with [them], it's fun.” While the Commons may run like a well-oiled machine, it's the people and the work behind the scenes that keeps it going. “I’m lucky, I’ve had people that have been here upwards of 15 years, so they can do this job blindfolded,” says Chef Brandon.