Bay Path’s New Culinary Queen
Next time you’re dishing up your favorites in the dining hall, think of Franny Krushinsky, Bay Path College’s new Executive Chef. Thanks to her talent, meals on campus are likely to taste more like they came out of an upscale restaurant than a busy cafeteria. That’s because Krushinksy comes to Bay Path after many years working as a high-profile chef in famed restaurants around Napa Valley and New York City. Krushinsky, a graduate of the Culinary Institute of America (CIA), has held positions with the Wine Spectator Restaurant at the CIA in St. Helena, California, and with the famed Iron Chef, Masaharu Morimoto, at his signature restaurant Morimoto, in the Chelsea neighborhood of NYC. In addition, Krushinsky opened her own eatery, The Simple Kitchen, a farm-to-table café in NYC in 2005. Her cooking style comes from the Slow Food movement, which aims to preserve traditional and regional cuisine and encourage eating in harmony with the local ecosystem. For Krushinksy, that means always using the best available in-season ingredients, no matter how many people she’s cooking for.
This fall Krushinsky joined ARAMARK, a food service company that contracts with Bay Path College, and is now settling into her new role here on campus. She’s in charge of both residential dining and catering services for the college, and manages all ordering, staffing and food preparation. “The best thing about being a chef on a college campus, especially at Bay Path, is the feeling of being in a tight-knit community. I am enjoying building relationships with the students, the faculty, and all Bay Path employees,” Krushinsky says, adding that she knows there is a student food committee on campus and is eager to sit down and get feedback on the food and incorporate student ideas for new menu options.
Instead of status-quo cafeteria food, Krushinsky is determined to bring healthy, local food to campus. She is already sourcing some ingredients from a local farm and intends to increase the number of menu items that come from local producers. “I also plan to introduce alternate proteins and wholesome grains to the student body via weekly tastings,” Krushinsky says, noting that the key to successful food choices is balancing each meal with lighter options. She’s eager to push diners’ culinary boundaries by featuring new flavor profiles and ethnic foods. That said, Krushinsky realizes that part of eating well is being comfortable with what’s offered. So don’t worry, the classic college staples are here to stay. Krushinsky’s goal is to deliver consistent, quality meals. “My food philosophy is never serve anything that you would not serve yourself or your family. There should be no difference in quality sacrificed just because of the amount of food being prepared. Quantity should never supersede quality.”
Like the idea of a Bay Path community garden? Want to see more local food offered on campus? Tell us about it! Contact firstname.lastname@example.org