Our Kitchen

The Principles we hold while in the kitchen

Our kitchen philosophy is simple. We cook from scratch using fresh, authentic ingredients. We start with food in its simplest, most natural form. We purchase local and seasonal products. We make our food alive with flavor and nutrition. Our freezers are small and our intention to serve great food is big.

We care about our guests. We care about what they like and we care about their health. Fresh ingredients used in our kitchens are complemented with cooking techniques that preserve nutrition and produce healthy dishes. We thrive on diversity. Our ethnic programs were crafted using "hands on" research with real people in real kitchens. The flavors are real and authentic.

We have a sincere passion for great foods at all employee levels -- from the parttime student worker, to the experienced grill person, to our service staff, to our managers. It is all about the food.

The following standards have been created to assure the highest level of food quality for NMU Dining Services.

• Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these are produced using sustainable and organic practices.
• Chicken is purchased free of non-therapeutic human antibiotics.
• Beef and other meats are free of antibiotics as a first preference.
• Milk is free of antibiotic and Bovine Growth Hormone as available.
• A minimum of one vegan/vegetarian entrée is available at each meal period.
• Salsa, pizza, marinara and other sauces are made from scratch.
• Stocks are made from scratch, the day before, to ensure the removal of fats.
• Tuna is dolphin-safe, packed in water.
• Hamburgers are made with fresh ground chuck, not frozen.
• Olive and canola oils are used for every day salad dressings, specialty oils for other purposes (i.e.; walnut oil or chili oil).
• We only use non-hydrogenated canola oil in our fryers to minimize the presence of trans-fatty acids in our foods.
• Seasonal vegetables and fruits are utilized as first choice and are purchased fresh.
• Vegetables are prepared in batches at the last possible minute and served in the smallest possible batches.
• Seafood should be purchased fresh when available. Salmon is wild caught.
• The use of MSG is never allowed in the preparation of our foods.
• Mashed potatoes are made from fresh potatoes.
• Cookies, muffins and breads (when possible) are baked fresh daily.
• Fresh squeezed lemon is used for cooking and sauces.