2008 Woodie Awards
Chef Can Take The Heat
Sena Salloum
Issue date: 3/10/08 Section: News
What's it like to be in the shoes of 33-year-old Gina Cassese, who spends more time in the kitchen than others do?
Cassese, of Pequannock, is the executive chef and manager at Wayne Hall and Valley Road dining services.
"Although the job gives me some headaches, it's very enjoyable and has a great atmosphere," said Cassese, who has been at William Paterson University for three-and-a-half years.
She grew up into a fifth-generation family of chefs with family-owned restaurants in Italy, Florida and New York. However, Cassese never intended to have a career revolving around food. She is an alumna of WPU and studied exercise physiology before she realized that food and cooking are really what she loved.
"I always loved to cook," she said. "It makes me happy."
Cassese went to culinary school at Bergen Community College in Paramus and also took courses at the Culinary Institute of America in Hyde Park, N.Y.
Cassese laughed as she described her hectic typical day at WPU. Her responsibilities include everything from catering, making sure the menu is being produced, handling administrative work, and meeting student needs.
"And the list goes on," she said.
She hears few complaints.
"But when I do they are mostly from students who are convinced they are getting the short end of the stick or leftovers on the weekend," she explained.
Cassese said that Tuesday and Thursday common hour and dinner time are generally the busiest because of the number of students.
"For me personally, mornings are the busiest," she added. "Or pretty much the whole day!"
Cassese's most busiest and unforgettable experience at WPU was when she had to cater to about 500 boys who were at the University for Football Camps for four days over the summer.
"If I can make one change, it would be the overall perception of Wayne Hall and the dining services," she said. "The food isn't all too bad!"
She mostly gets requests for her Spanish dishes or other catering during cultural events on campus. Her specialties include crab risotto balls and cold cantaloupe in mint soup.
"People should take pride in what they do," Cassese said. "I really love what I do and I wish people had half of the drive that I have to be that way."
Cassese, of Pequannock, is the executive chef and manager at Wayne Hall and Valley Road dining services.
"Although the job gives me some headaches, it's very enjoyable and has a great atmosphere," said Cassese, who has been at William Paterson University for three-and-a-half years.
She grew up into a fifth-generation family of chefs with family-owned restaurants in Italy, Florida and New York. However, Cassese never intended to have a career revolving around food. She is an alumna of WPU and studied exercise physiology before she realized that food and cooking are really what she loved.
"I always loved to cook," she said. "It makes me happy."
Cassese went to culinary school at Bergen Community College in Paramus and also took courses at the Culinary Institute of America in Hyde Park, N.Y.
Cassese laughed as she described her hectic typical day at WPU. Her responsibilities include everything from catering, making sure the menu is being produced, handling administrative work, and meeting student needs.
"And the list goes on," she said.
She hears few complaints.
"But when I do they are mostly from students who are convinced they are getting the short end of the stick or leftovers on the weekend," she explained.
Cassese said that Tuesday and Thursday common hour and dinner time are generally the busiest because of the number of students.
"For me personally, mornings are the busiest," she added. "Or pretty much the whole day!"
Cassese's most busiest and unforgettable experience at WPU was when she had to cater to about 500 boys who were at the University for Football Camps for four days over the summer.
"If I can make one change, it would be the overall perception of Wayne Hall and the dining services," she said. "The food isn't all too bad!"
She mostly gets requests for her Spanish dishes or other catering during cultural events on campus. Her specialties include crab risotto balls and cold cantaloupe in mint soup.
"People should take pride in what they do," Cassese said. "I really love what I do and I wish people had half of the drive that I have to be that way."
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