UMass caterer has a plan, plus contingencies

By Phyllis Lehrer
Staff Writer

Published on November 14, 2008

Meat loaf, steak or salmon -- clients can choose from the regular menu or create a unique culinary experience. Whatever the choice, Brenda Ryan-Newton, catering director at the University of Massachusetts, will make it happen.

"It's a real pleasure to see a happy guest. It's nice to see them have a good time and smile," said Ryan-Newton, sitting in her eighth-floor Campus Center office with schedules and calenders of events on the bulletin board, stacks of binders and menus piled on a table.

Ryan-Newton, an Easthampton native, spoke with enthusiasm and joy of her career and her love of food.

It began in high school. She said half of one year was spent in sewing class and the other half in cooking. "When the cooking part came, I loved it. I love food."

After graduating, she worked in the food business as a wait person and then became the food and beverage manager for a Hilton Hotel. There she ordered food and oversaw production. But catering is a seven-day-a-week job.

"When you have a family, it's not conducive," she said. She and her husband have two sons and a daughter.

The UMass Dining Halls offered reasonable hours. She joined the staff as production manager 28 years ago. With the children grown, she said she jumped at the chance to oversee catering at UMass when asked six years ago. "It's one of the best places to work; the people on this campus are wonderful."

Food service has changed tremendously since she began.

"It went from few choices to a la carte, and the chefs cook right in front of students," said Ryan-Newton, who completed the business management program at Greenfield Community College.

"Ken Toong (UMass food service executive director) has moved food service to the extreme level. There is a focus on local and sustainability, developing partnerships with farmers and companies. That trickled down to us. He keeps us on our toes and cutting edge."

"The food channels, people's love of cooking has raised the bar for all of us in the industry. We have to keep abreast," she said. She does that by attending conferences and reading trade journals to see what's new, said Ryan-Newton.

On any given day, the school hosts five to 20 events that range from breakfasts to banquets. And the coffee breaks are just as important as the $100-a-plate dinners, she said. Her department has catered in every building on campus and outdoors, such as Durfee Conservatory. She will cater events off site within 14 mile of campus.

The busiest times for catering are October with all the conferences. People want to come to the area to see the fall foliage, and there's also homecoming, she said. May includes commencement and every department has a function. Alumni weekend and the Annual Chef's Culinary Conference are also busy.

Her team includes a new chef, Chi Cuong Huynh, whom she praises highly, as well as managers and supervisors.

However, students comprise 95 percent of her staff.

"We would not be able to do without them; they are one of the most dedicated staffs. They set up, serve, clean up, have to be here at 5 a.m. and leave at 11 p.m. They are here no matter what, whether there is a paper or exam before. People who work here have a passion for food, (and they) love what they do."

Since a lot of people go to the same events time after time on campus, Ryan-Newton has a diverse menu. She also customizes for the occasion.

One example, at the recent Renaissance Banquet in Memorial Hall, her staff wore Renaissance clothing. She and the chef looked through books, and she did some historical research; so when pumpkin ravioli was questioned, she could say it was appropriate to the time.

Her food service mantra: "Never tell the front of the house that the back of the house is on fire. As long as no one knows, and do it with a smile."

The power went off recently. "It was right after a breakfast ... but we still had a lunch. We had grills we could use. You think of what you can do, you can adjust the menu, vary things. We have Plan B, C, D and E," she said.

"The goal is to have a happy, satisfied guest. We want them to enjoy the experience. As long as the end result happens, you feel good at the end of the day," she said.