How Ted’s Kitchen is building a more inclusive dining experience
It’s said food brings people together, and in the past three years, Ted’s Kitchen has been proving it, connecting with the community on how to create a more inclusive dining experience.
The Kitchen – which provides food services at the Ted Rogers School of Management – has communicated with students, faculty and staff about what they wanted to see from the dining service. The requests ranged from better quality ingredients, affordable meal options and greater accessibility for those with dietary and religious restrictions.
Following these conversations, halal, kosher, dietary-friendly and affordable options have been made readily available. Student groups such as the Muslim Students Association suggested that the kitchen display near the kiosk certificates from butchers that certify the food is halal, which allows students to feel more comfortable consuming the food.
Chef Tommy stands by the halal certificates placed at the kiosk to certify that the food is halal (unless otherwise stated), which helps students feel comfortable when making purchases.
Rabbis have been invited into the kitchen for conversations about kosher cooking protocols. The kitchen has a stand-alone fridge, cabinet and prep table for kosher food, and one student prepares the kosher food to avoid cross-contamination. Foods that consider dietary restrictions, such as gluten free, dairy free and vegan options have also been added to the menu, along with a budget menu, with some items costing less than five dollars.
Chef Tommy McHugh says it’s an extension of his belief that food is a fast way to make connections and create a sense of community. “I want people to feel comfortable...I want them to feel at home, so when they do come here, all that they need is here,” he said.
Student Kinneret Witty prepares kosher tuna sandwiches for sale in an area dedicated to kosher foods, with a stand-alone fridge, cabinet and prep table.
Aside from the focus on kosher and halal items, under McHugh, Ted’s Kitchen has also made strides in sustainability.
“All of our containers and everything that we use is biodegradable and compostable... So again, there's the whole conversation about the carbon footprint and our responsibility within the hospitality industry. We kind of are checking off a lot of things all at once,” said McHugh.
The focus on inclusivity and community is a pillar of Ted’s Kitchen, and is something students, staff and faculty can expect to continue. “We're doing slow and steady at the beginning and then as the demand grows and as we get more comfortable, if there's room and opportunity to grow, then we will,” McHugh said.