When you attend a class at ICE, whether it be for a recreational class or as a full-time student, you are often here to prepare food. In most cases your ingredients magically appear and you get busy in the kitchen, forgetting about how they got there. I recently look a trip down to our stewarding department and learned so much about what passes through the school on a weekly basis. This group really acts as the pulse of ICE as they ensure that classes are stocked and ready to go with the finest ingredients in town.

I walked away with a few fun facts to share from our grocery shopping last year:
23,688 pounds of butter passed through the school
16,050 pounds of veal bones were used
17, 136 pounds of chocolate were purchased totaling more than $60,000!
140-170 pull sheets (grocery lists) were submitted each week
3700 ingredients are available in stewarding

I found those statistics fascinating considering all that goes on around the school. While I might find these nuggets fascinating, the group from stewarding said if I really wanted to get a glimpse of the fun down there, I should come back when the pheasants, beef tongue and pigs come through.


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