Augustana students and faculty who dine in the commons may have noticed some recent changes, like more international flavors and fresh vegetables, which have been implemented by the newly-hired executive chef.

Nic Zahasky was previously employed with Luther College and Upper Iowa University.

"Zahasky's understanding of college dining services gave him an advantage over other local applicants not familiar with a college setting," said Craig Pearson, the general manager of Augustana's Dining Services. 

Zahasky's personal diet is very healthy and he is skilled with international flavors, which has shaped his goals for his time here at Augustana.  He has been striving to incorporate more variety into daily meals, preparing fresh vegetables, and offering more balanced meals.

The Augustana Dining Services are operated by a company called Sodexo.  According to its website, Sodexo is committed to enhancing the learning environment on your campus through world-class food and facilities services, while supporting the ethics and values of your institution." In accordance with their mission, the company has been listening to student feedback. 

Hiring a new executive chef provided Sodexo with an opportunity to implement its own changes, in addition to Zahasky's. In previous years, students have complained about a lack of variety in the dining room during weekends.  Zahasky has been trying to provide more options to ensure student satisfaction.  The salad bar and action line now both remain open over weekends, unlike in previous years.

In September, the commons hosted a premium night that allowed students to eat for free.  Zahasky and his team prepared baby back ribs, which was a success with  students.

The overall goal of Zahasky and Sodexo is to offer more innovation in choices, while still offering a balance of comfort food. Pearson remarked that the biggest challenge thus far has been reigning Zahasky in. 

Augustana students raised in the Midwest are probably accustomed  to diets full of meat and potatoes.  They aren't completely ready for Zahasky's full-blown use of international flavors.  Pearson wants to introduce those in small increments.  Students reacted poorly to a peanut sauce and curry based soup.  He advised Zahasky to "learn our culture and not remove the fence until you know why it's there."  

Pearson said that 65 percent of patrons who eat in the dining room are female, and the feedback from them has been overwhelmingly positive.  Some of the comments have included "fresh, not frozen, and healthier," Pearson said.

"In past years when I wanted a truly healthy meal, I was somewhat restricted to the salad bar," senior Abbie Hunhoff said. "Now, more fresh vegetables and lighter meals are offered, which is a great change."

Males have been less receptive to Zahasky's changes. 

"I honestly haven't really noticed a difference, other than we now have more desserts in fancy glasses…and the new biscuits we have for biscuits and gravy day are worse," senior Jamie Martin said.

"Guys will eat anything," Pearson said.

As long as the grill line remains open, male students are likely to continue being satisfied with the dining services. 

"We can offer healthier options, but you can't push your beliefs on people," Pearson said, "You can only lead a horse to water, but can't make it drink."