Ilana Cahill

A Syracuse native, Chef Ilana (Ih-lah-nah) Cahill’s culinary journey began at one of the city’s most iconic restaurants: Dinosaur BBQ. She spent nine years there, starting out as the hostess and working her way up through the ranks. When Cahill decided she wanted to make the restaurant business her career, the restaurant’s owner, John Stage, offered her the service director position for its Rochester location. Her experience there led to management opportunities at several other restaurants in the Rochester area.

She arrives at the University at an exciting time for Campus Dining. New concepts and recipes are being developed, Chef Cahill and her colleagues are exploring the latest food trends and implementing them in dining centers, and renovations have been made to several key dining facilities. Read on to learn more about Cahill’s journey from restaurant manager to Syracuse University’s Campus Dining:

’CUSE Cash – Syracuse University’s Preferred Payment Method

Auxiliary Services is encouraging members of the campus community to utilize ’CUSE Cash for all purchases at Campus Dining locations, the Campus Store and at a growing list of off-campus retailers. In addition to its convenience, using ’CUSE Cash at on-campus dining facilities allows you to receive a 10% discount on your purchase. Off-campus local and national retailers will begin accepting ’CUSE Cash as they are added to the program. Currently, , Ěý˛ą˛Ô»ĺ accept ’CUSE Cash. Additional will be updated throughout the summer and fall.

A ’CUSE Cash account can be established by any member of the Syracuse University community–student, faculty or staff. The funds are loaded via the or , and are used via the SUID card. Family members can add funds to their students’ accounts exclusively through the . ’CUSE Cash balances roll over from semester to semester. For students, any balance remaining at the end of the academic year will be refunded to their Bursar account the week following Commencement. Email housing@syr.edu or mealtalk@syr.edu with any questions about establishing your ’CUSE Cash account.

Bistro 1926 at Drumlins Country Club is once again offering a delicious, family-style

All orders must be placed by Friday, Nov. 17. Menu items, including main and side dishes, are served in half-pans, which will feed 8 to 12 people.

Contact: Laura Massa, LMassa@Drumlins.com | 315.446.8511 ext. 323

Order Window: Available now through 5 p.m. on Friday, Nov. 17

Pickup Window: Wednesday, Nov. 22, 2023, 9 a.m.–1 p.m. at Bistro 1926

Payment: Pay with a card over the phone at the time of order is required. All cards are accepted. No payments will be accepted at pickup.

Learn more on the . Bistro 1926 is located at .

What will your main role be?

Ashley Russo-Leone

Ashley Russo-Leone: As assistant director of nutrition management, I will be focusing on developing nutritional programming for campus dining operations, disseminating training to staff and students as it pertains to nutrition and food safety, assisting with recipe creation and approval of menus, working one-on-one with students with special dietary needs/diets and nutrition-related questions, and facilitating relationships between students, managing chefs and dining facility management.

Tell me a bit about your background and past experience; what will you bring to this position that is unique to you?

Russo-Leone: I am coming from Upstate Hospital, so I have a very strong clinical nutrition background. I also used to work in product development and production for very large apparel companies, so I have a wide range of professional experience. Because of this, I can approach my new role with a lot of perspective. I have a lot of experience working as a dietitian, but also have a solid understanding of what goes on behind the scenes.

What drew you to Syracuse University? Do you have any special connections to SU or the Syracuse area?

Russo-Leone: I grew up in Dewitt and my whole family lives in Syracuse. I also completed my master’s degree at Syracuse University. I lived in Philadelphia and Manhattan for many years and did a lot of traveling around the world before coming back to Syracuse. I love it here, it is my home.

What is your top goal for nutrition management as a part of campus dining and the University community?

Russo-Leone: I want Syracuse to be the gold standard for food service and campus dining. There are so many opportunities to raise the bar and do some really cool, new, and fun things around food and the dining experience. I want our dining facilities to be a place the students are proud and excited to go to with their friends and spend time. I want our meals to be Instagram-picture-worthy and delicious too.

Who is your biggest inspiration? What motivated you to take this career path?

Russo-Leone: I completed my food service rotation with Syracuse University Food Services under Ruth Sullivan during my dietetic internship. I immediately knew one day I wanted this role. I loved the idea of both working one-on-one with the students on their dietary needs, while also being able to impact their nutrition on a larger scale by working cross-functionally with the whole University food service team.

What is a quote or philosophy that you live by?

Russo-Leone: This is easy. “All foods fit.” I don’t believe in diet culture and I think all types of foods have a place in our lives, if we want them to. Mealtimes should be enjoyable and food should make us happy AND healthy.

Roadhouse burger

Sitrus on the Hill, located within the Sheraton Syracuse University Hotel & Conference Center (801 University Ave.), will continue to be home to the Syracuse University faculty center for the upcoming academic year.

Located to the left of the lobby within the hotel’s main entrance off of University Ave., Sitrus features a chic atmosphere replete with luxurious seating and table service. Beginning Monday, Aug. 28, from 11 a.m. to 1:30 p.m. Monday through Friday, faculty and their guests are invited to congregate while enjoying an exclusive, updated menu.

The restaurant’s will provide options for quick bites or extended lunch meetings. A variety of soups, salads and sandwiches will be available, as well as full entrees and small plates. The menu also contains items that can be prepared without gluten and can accommodate allergies and dietary preferences, including vegan, dairy-free, nut-free, etc. Additionally, express menu items can be served in 15 minutes or less.

The Sheraton will provide direct billing for all faculty members who use the center. When visiting, arrive with your University departmental chart string information to ensure timely service and payment. will help you come prepared.

Guests are encouraged to make a reservation in advance or by calling 315.475.3000. Please come prepared to show your SU I.D.

Food Services is looking to fill openings for managers and supervisors, as well as dishwashers, food preparers, cooks, cashiers and chefs. All three University departments are ready to hire and onboard new employees quickly as they prepare for the upcoming 2023-24 academic year. Full-time, benefits-eligible positions are available, as well as part-time positions—perfect for those who may need more flexibility in their schedule.

A career at Syracuse University allows for additional training, professional development and career growth. Benefits-eligible positions provide paid vacation, holidays, health and dental insurance, retirement planning programs and educational benefits for you and your family. Additional benefit information is available on the .

All interested applicants are invited to attend. Parking is free. Managers will be conducting interviews for candidates with a completed job application, so candidates are strongly encouraged to apply in advance. Visit to apply and learn more about all available positions.

’Cuse Scoops at Drumlins Country Club

is a new ice cream shop that features a wide variety of delicious Hershey’s ice cream flavors and sundaes, including classic favorites and unique creations.

Officially opened to the public on May 26, ’Cuse Scoops has since provided the Drumlins, Syracuse University and local communities with a convenient and delicious location to enjoy with family and friends.

“I could not be more proud of my team. All of their hard work, dedication, creativity and passion has made what was once just an idea into something very special here at Drumlins,” said Randy King, director of Drumlins Country Club. “This project has brought us closer together as a team and given us something we can call our own. The amount of support we’ve received from our members, guests and the community is overwhelming. The community needed this, not just Drumlins, and to me that’s what it’s all about. Seeing families and children at ’Cuse Scoops with a smile is exactly what we do this for, and we’re just getting started!”

Cinn’ Sundae

’Cuse Scoops’ signature sundaes include original creations like the Cinn’ Sundae, made with a from-scratch cinnamon bun, and the Otto the Orange Sundae, made with orange sherbet and served in a mini Otto hat. In addition to ice cream, ’Cuse Scoops also serves homemade baked goods.

Located at Drumlins Country Club, 800 Nottingham Road in Syracuse, ’Cuse Scoops is open to the public Tuesday through Sunday. Complete hours and menu can be found on the .

’Cuse Scoops Details:

Address: 800 Nottingham Road, Syracuse, NY 13224
Website:
Instagram:

Hours of Operation:

She has more than 15 years of experience in collegiate hospitality, food services, strategic and capital planning, and undergraduate/graduate student marketing communications, and has spent the last five years as assistant vice president of Housing and Food Services for Pennsylvania State University.

Cheryl Fabrizi

Additionally, Fabrizi has held leadership roles with many globally recognized brands, including Sodexo, QVC, State University of New York (SUNY), Caesars/Starwood and Gentex Corporation. Fabrizi will begin her role May 8 and will report to John Papazoglou, senior vice president and chief operations officer.

In this role, Fabrizi will oversee a wide range of mission-critical services aimed at enhancing campus life for students, faculty, staff and guests, Auxiliary Services provides a comprehensive list of services, including dining, housing, meal plans, lodging, Campus Store and more.

“I am thrilled Cheryl is joining us here at Syracuse University,” says Papazoglou. “She is the perfect choice to lead Auxiliary Services onward and upward. Her track record of enhancing the experiences of students and the extended university community though technology and innovation are well known by our peers. We cannot wait for her to get started.”

“I’m excited to the join the Syracuse University community and leverage the breadth and depth of my professional experiences to pursue excellence in service,” Fabrizi says. “I aim to create synergies that positively touch hearts and shape lasting memories of on- and off-campus customers, guests and visitors.”

During her time at Penn State, Fabrizi oversaw a nearly $300 million annual housing and food services budget and a $21 million annual capital deferred maintenance plan, in one of the largest collegiate housing and dining programs in the U.S. and the largest in Pennsylvania. Her portfolio also includes supervision of the $780+ million East Halls/Pollock Halls capital renovation project. She provided leadership and vision for the housing and dining portfolio that employed over 700 full-time employees and more than 1,800 student employees serving 21 campuses across Pennsylvania.

Fabrizi also spearheaded such initiatives as auxiliary and business services talent acquisition/hiring events which led to significant boosts in staffing; the development and expansion of the housing and dining brand, LiveOn (liveon.psu.edu); and the development, execution and management of LiveOn Grant–four-year undergraduate student need-based room and board financial aid awards to address housing and food insecurity needs at 12 Penn State residential campuses.

Fabrizi earned her master’s degree in direct and integrative marketing from Mercy College and holds a bachelor’s degree in journalism from Penn State. She also served as an adjunct faculty member throughout her career, teaching courses in entrepreneurship and marketing at Binghamton University, Broome Community College and Mercy College. Fabrizi has earned recognition from the National Association of College Auxiliary Services (NACAS), the National Association of College and University Food Services (NACUFS), the Association of College and University Housing Officers–International (ACUHO-i) and served as a Big 10 senior housing officer.

Tara Venditti, director of budget and finance for Auxiliary Services, will assume the role of interim director of finance for the division. Prior to joining Syracuse University in August 2022, Venditti worked for 10 years as Onondaga County’s deputy director of budget administration. Venditti brings over 19 years of experience in fiscal matters focusing on organizational management, finance, budget administration, debt and capital project management, financial oversight and analysis.

Roger Hailstork, director of the Campus Store, will assume the role of interim director of operations for the division. Hailstork has been with the University for eight years. During this time, he led the Campus Store through restructuring, multiple capital improvement projects and remodels, and the replacement of a 20-year-old enterprise system.

The division is also fortunate to have Denise Dyce, associate vice president for labor and employee relations, as part of the interim management team to provide guidance on human resources and labor relations issues.

“Pete is most certainly an MVP here at Drumlins,” says Drumlins’ Director Chris Myslow. “It is difficult to imagine the vision and diligence that it takes to maintain 36 golf holes over 200 acres. On a daily basis, I receive incredibly positive feedback from our members. It is a pleasure to come to work every day and see Pete’s work.”

We caught up with McPartland to learn more about his role at Drumlins, his philosophy on hard work, his passion for golf and how he provides a best-in-class experience for Drumlins members and the Syracuse University community.

Syracuse University and the (DMV) are proud to present for Syracuse alumni, faculty, staff, students, parents and fans. Show your Orange pride with Syracuse University custom license plates available for any vehicles registered in New York State.

The fee for these custom plates will vary depending on your selected registration options. The DMV offers online ordering and registration renewal to make transitioning to your new ’Cuse plates hassle free.

Len Mitchell

“Our culinary mission at Drumlins is to provide world-class quality food with a healthy emphasis,” says Chris Myslow, director of Drumlins Country Club. “Chef Len enables us to be a market leader in Syracuse and we look forward to proving it to our guests every day.”

Mitchell received his restaurant management/culinary arts training at SUNY Delhi, and a bachelor’s degree in business administration from SUNY New Paltz. To further his involvement in education, Mitchell has taught credit culinary courses and has delivered more than 50 culinary demonstrations in five different cities. Additionally, he created a culinary arts job training program for alternative school youth, alongside a community kitchen, which received the Frist Foundation award for “Innovation in Action” in 2001.

Mitchell’s global perspective, commitment to education and love for the culinary industry will create an exceptional experience at Bistro 1926 for both the Syracuse University and local communities.

In this Q&A, Mitchell explains his influences and shares the bistro’s signature dish.

Q: Who or what inspired you to enter the culinary profession?

A: My brother and I would come home from school in Camillus and say, “Hey mom, what’s for dinner?” Mom would say, “Let’s go out into the garden and see what’s available.” So we would gather whatever we had grown in the garden and she’d show us what to do with it. She taught us everything to think about when preparing a meal, which starts outdoors. It starts with what’s available. From there I developed what I consider to be the essence of cuisine, which is “from the land and sea, to your heart and mind, to the table.” That’s how it was developed. It’s the original farm-to-fork. True cooking is always farm-to-fork. I’ve always cooked that way.

Q: Where has your cuisine been most heavily influenced?

A: I’ve traveled all over the country working as a chef. I went out to Arizona to learn about the cuisine by spending time with many ethnic groups represented in the area. I worked with Native Americans, Latinos, and spent quality time directly in the neighborhoods with locals. I also spent time in New Mexico. I just wanted to learn how to work with traditional southwestern cuisine because by the time that trend reached the east coast in the early 90’s it had changed already, and I just decided to go straight to the source. For about 25 years I traveled all around the country – Tennessee, South Carolina, Chicago, and so on.

Q: How has your career evolved over the years and through your travels?

A: A friend of mine in Chicago, chef Charlie Trotter, said, “beyond love, there is only cuisine.” He influenced me heavily. I’ve done several interesting things trying to get out of the restaurant business, but every single time it would be short-lived. I would end up taking a part-time job in a restaurant somewhere. Finally, about 15 years ago, I decided to focus on it. Now, I’ve returned home to Syracuse, and life has never been better. It’s great to be home. It’s where I belong.

Q: As someone with a history of educating youth and upcoming culinary students, what does working at a Syracuse University-affiliated restaurant mean to you?

A: The University context is huge for me. Education has always been very important. I created a culinary arts training program, I serve on advisory boards for my alma mater, SUNY Delhi, and I work with students regularly on projects and research. I’ve always enjoyed helping the next generation be as passionate about food as I am so that we can be successful. In any restaurant I’ve worked in, I take great pride when a kid’s meal comes through on the line. I want to make sure they remember having a great experience with us as kids, so they come back as adults. They’re the chef and customer of tomorrow. Inspiring them is my goal.

Q: Tell me about the book you’re currently writing.

A: The book is called “Mise en Peace” and it focuses on how to transition any business, not just hospitality or cuisine, from a toxic work culture into one of dignity and respect. It’s my goal to transform our industry so that high school graduates actually choose hospitality and choose culinary as a career, not as a fallback. It’s starting to happen, so I’m very happy to be part of that. I’m hoping to release next winter.

Q: That type of work culture sounds amazing.

A: It’s happening right here at Drumlins. I’ve never seen a team coalesce like this. It only took us three weeks to produce a menu – which is record time, and we have seen record success early on. We had a great first night.

Q: Giving back to the communities you serve is an important theme in your previous roles. Do you plan to bring that effort to Drumlins and the University?

A: Always. I always have that at the top of my mind. We will be very involved in cultivating new and continuing relationships with the members of our community beyond SU and Drumlins.

Q: What type of cuisine do you bring to Bistro 1926?

A: The menu is globally inspired plant-forward cuisine. Our customers and members want to eat in a more plant-forward, heart-healthy way. I bring Mediterranean and French influences that cater to our customers.

Q: What is your signature dish on this menu?

Mediterranean Faroe Island Salmon, Drumlins’ Bistro 1926 signature dish.

A: I think everything on the menu is my signature dish, because it’s all from my heart. It represents all my favorite things. I was handed a blank sheet of paper and was tasked to create a menu. If I had to choose, I would say that my signature dish is the Mediterranean Faroe Island Salmon. It’s seasoned with Za’atar seasoning and served with roasted apples, grapes and a quinoa salad. That’s the signature dish on this menu.

Q: What’s the most important lesson you’ve learned along the way?

A: Everything that we have ever experienced brings us to where we are right now. It’s a good life.

Bistro 1926 is open to the public for lunch and dinner on Wednesdays and Thursdays from 11:30 a.m. to 8 p.m. and Fridays and Saturdays from 11:30 a.m. to 9 p.m.