Aramark-employed supervisor at the Marketplace, a residential dining location at the Rose Hill campus

Time at Fordham

She joined Fordham in 2013.

What She Does

She manages more than 80 employees, from cooks to cashiers to dishwashers. You can find her everywhere—the kitchen, the scullery, the cash register—checking that day-to-day operations are running smoothly.

From Puerto Rico to the Bronx

Martinez’s own story begins in Puerto Rico, where she was born in 1958. When she turned 22, she moved to New York and enrolled in nursing school. But after two years of watching nurses clean wounds and puncture strangers’ skin with needles, she realized it wasn’t for her.

“You have to have [the]stomach and passion to do that,” she said.

She soon started a nearly 25-year career with Sodexo, a food services and facilities management company, where she worked as a bookkeeper and, later, as a supervisor. Her job with Sodexo took her to Hunter College and, in 2013, Fordham. When Fordham changed its food service provider to Aramark in 2016, she stayed on.

At Home

Her home—where she lives with her husband, Rafael, and her granddaughter, a second-grader who asks her grandparents for help with math homework—is only an eight-minute car ride from Fordham’s campus. Martinez said she loves cooking meals for her family, especially lasagna, cannolis, and chicken cordon bleu.

“Let me show you my family,” she said, pulling out her phone. “This is my son. This is my daughter. She’s gonna get married next year. This is my grandchild, my husband, and me. That was [taken at]my niece’s wedding last October,” she said, proudly pointing out each person on her phone screen.

Martinez met her husband Rafael in New York when she was 23. This September, the couple will celebrate 39 years of marriage.

“He played baseball with my big brother,” she said. “Sometimes when I walked to school, he saw me in the street and gave me a ride in his car. We started talking and talking—and look,” she said, throwing her hands up with a smile.  

Thank You, ‘Mami’

Growing up, Martinez was called Viggie. But at Fordham, students call her Mami.

“They say, ‘Mami! How are you?’” Martinez said. “Maybe they see me as too old!”

Over the past six years, Martinez and her staff have fed thousands of students. She remembers many of them, like the Costa Rican students who were excited to meet Martinez—another person who could speak their native language. “They see me and they come in happy, asking ‘What are you cooking today? What is that?’” she said. “And I explained in Spanish.”

And the students remember her as well.

Melanie, a student from Oregon, gave Martinez a handwritten thank-you card adorned with penciled flowers for all the times she saved food for her. “We close sometimes at 8 o’clock and when it’s summertime, people come in late because they’re doing internships or something,” Martinez explained. “And I save food on the side [for them].”

Then there was that Saturday in the spring of 2016—the day of Fordham’s annual commencement. Three seniors wearing graduation gowns tracked down Martinez in the crowd. One student introduced her to his mother, who had flown in from Japan. Clasped between his hands was a surprise for Martinez—a big bouquet of flowers.

“I said, ‘Oh, you looking for somebody?’” Martinez recalled. “And he said, ‘Yes, I’m looking for somebody. I’m looking for you!’”

The new contract calls for new meal plan offerings, greater flexibility, better pricing for students, improved facilities (which Sodexo is backing with capital investments), and improved administrative support and oversight in areas such as quality assurance and supervision. The contract also provides for significant incentives and penalties tied to Sodexo’s performance in key areas. Five firms were qualified by Fordham’s outside consultant to bid (based on the resources of the vendor and their assessed ability to manage an account of Fordham’s size and complexity); three ultimately submitted bids.

“Sodexo is the best choice for Fordham’s dining services because it demonstrated its ability to accomplish a number of important objectives throughout the evaluation process this past year,” said Gabelli School junior Brendan Francolini, operations vice president of United Student Government (USG) at Rose Hill, and chair of the student engagement committee. “Sodexo will provide the most variety for students in regard to dining venues, meal plan options, and food preferences.”

Alexa Rodriguez, a senior at Fordham College at Lincoln Center, said, “Sodexo offered the stronger proposal, and I think we will see real changes occur on campus, including improvement in the quality and variety of the food.”

Rodriguez served on the student engagement committee, and was president of USG at Lincoln Center this year. “I think Sodexo will be the better fit for Fordham—they are committed to doing whatever it takes to work with students to create the best dining service experience, and that is exactly what Fordham needs.”

The process, overseen by Jeffrey L. Gray, senior vice president for student affairs, was managed by a committee comprised of students and administrators, aided by an outside consulting firm, the Rochelle Group, which specializes in food service management. A group of eight student leaders served on a subcommittee formed specifically to address student concerns and preferences in food services.

“We think this contract offers substantial benefits to Fordham students and to the University,” Gray said. “I have to thank the committee members who evaluated the bids, especially the student members, who not only brought rigorous analysis to the process, but also helped drive revisions to the bids that substantially improved them.”

Aspects of the new contract include the following:

•    More creative menus/varied choices
•    More flexible meal plan options that include discounts and off-campus debit options
•    Appointment of a food services contract liaison, a newly created position (recommended by Fordham’s consultants) with a salary to be funded by Sodexo
•    Performance monitoring of Department of Health inspection results, student satisfaction, operational metrics, and regular third-party reviews
•  Incentives and penalties tied to performance goals
•  Increased supervisory personnel in quality assurance and management
•  Sustainability initiatives
•  Renovations of dining facilities
•  On-site sanitarian
•  On-site nutritionist

“The difference between Sodexo’s bid proposal and that of the other finalist was dramatic,” according to Stephen Erdman, a Fordham College at Rose Hill senior and president of USG at Rose Hill. “I feel confident that students will be very pleased with the facilities renovations, meal plan packages, and menu options Sodexo’s new contract will make possible next year.”

The Lowenstein Center’s Ram Cafe underwent a transformation over the winter break, as workers transformed the food service area into a much more fast-paced environment.

A new menu has also been unveiled, as Sodexo, the University’s food service partner, has signed a franchise agreement with Energy Kitchen, an up and coming chain that eschews fried foods in favor of dishes that are grilled, baked or steamed.

Among the new offerings are turkey burgers, 90% lean sirloin burgers, and chicken fajita wraps. Sides include baked sweet potato fries, and black bean and mango salads.

The company, which has seven locations in Manhattan, one in Syosset, one in White Plains and one at St. John’s University, was chosen after Fordham and Sodexo spent the past 16 months consulting with the United Student Government’s food services committee.

“It’s quick, fast, low calorie, and healthier than a lot of other fast food options. It also fit the bill as far as what students were looking for in that cafeteria,” said Keith Eldredge, Dean of Students at the Lincoln Center Campus.

Photo courtesy of Toone Communication

“There’s this idea of preparing the food in front of you, so people can see what you’re putting into it, it’s fresh and not stuff in the back somewhere that’s been sitting in trays, drying out,” Eldredge said.
The new layout, which eliminated a service island and a turn style, also gives greater emphasis to the preparation.“We’re so limited with space and other resources. You can’t get a food court like you might see at a big state institution, but this gives us some fast, healthy alternatives, which is what our students are looking for.”
Brian Poteat, general manager at Sodexo, said Energy Kitchen appealed to students because of its emphasis on healthy options, including vegetarian dishes.

“Today’s students are a lot more savvy when it comes to what they’re eating, and we have such a small and limited space here,” he said.

Energy Kitchen joins Red Mango as the second brand name vendor at the Lincoln Center campus. The Rose Hill campus once featured a Sbarro, and currently features a Starbucks. Poteat said a Jamba Juice Express is expected to open there in the next few weeks, at the McGinley Center.

“We’re looking where we can fit into our existing spaces those concepts that we feel match the demographics of the students. Even five years ago, students were looking for different things than they are now,” he said.

Alexa Rodriguez, president of United Student Government, Fordham at Lincoln Center, said the quality of the food and the pricing, which is lower than the Energy Kitchen’s other locations, were the biggest concerns for students.

“So far the feedback has been pretty positive. Students really like the fact that its healthier,” she said.

—Patrick Verel

The market, which was open from 11 a.m. to 2 p.m., was sponsored by the council and Fordham Hospitality Services, which purchased the vegetables from farmers 150 miles from campus or closer.

Nell Roberts, FCRC ‘11, a sustainability intern at Sodexo Services, said the market, which was held in conjunction with “National Food Day” generated roughly $450, which will go toward Lot Busters, a local urban garden.

She said she hoped to educate people about the issues that affect farmers, distributors and consumers in the country’s current food system and get students and faculty members to think about where their food comes from.

“Sodexo believes it’s important to support small local businesses where the farmers get fairly compensated, so that’s what we we’re promoting,” she said.

Monday’s market was the second one organized on campus, after one on Earth Day in April. It drew undergrads who snapped up apples for mid-day snacks to well as those with greater ambitions.

Nicole Casey, a junior majoring in psychology at Fordham College at Rose Hill, was one of them. Living in Walsh Hall, she’s able to cook for herself, so she bought a butternut squash.

“I thought, instead of going off campus, this is easy, it’s accessible, and all the money is going to Lot Busters, so I’m happy to do it,” she said.

“I’ll keep it around the apartment for a little bit, as decoration this weekend for Halloween, and then I’m hoping to cook a pasta with it. My mom has made it, so I’m going to call her and give it a shot.”

Nicole Casey and Rosanne Sarro, administrators at the Jesuit community at Loyola Hall, both came away with escarole.

Sarro planned to make it with beans, and although she doesn’t typically buy vegetables at farmers’ markets, she said she would if it was as fresh as what was on hand on Monday. Casey, a frequent Union Square Farmers Market shopper who also belongs to an organic food co-op, said she’s serious about food.

“I like fresh food, organic if possible,” she said. “I think this is a great idea for the kids here, because many of them have kitchens and they can pick up fresh produce and eat it. It’s healthy and I think it’s fun.”

Francisco “Paco” Manzano, executive chef at the European University of Madrid, will visit Fordham as part of Sodexho’s Global Chef Program. Photo courtesy of Sodexho

Francisco “Paco” Manzano, executive chef at the Universidad Europea de Madrid, will visit the Rose Hill campus from Oct. 19-21. “Chef Paco” is the first Spanish chef to participate in the annual culinary exhibition.

Sodexo, which manages Fordham’s food service program, introduced the Global Chef program in 2003 to facilitate the exchange of their executive chefs between affiliates. Each Global Chef shares authentic international cuisine and traditional cooking techniques with clients, customers, staff and the host institution’s on-site culinary team.

Chef Paco received his culinary training at theEscuela Superior de Hosteleria y Tourismo in Madrid, Spain. After graduating in 1994, he spent the first several years of his career honing his craft at some of Madrid’s leading hotels and catering firms. In 2002, Chef Paco was hired by Sodexo as its executive chef at the European University of Madrid, one of Spain’s most prestigious international universities.

So what can the Fordham community expect from Chef Paco’s kitchen?

Students, faculty and staff will have the opportunity to enjoy the truly representative and traditional recipes from the various regions of Spain, such as paella—a dish made with rice, saffron, seafood and vegetables—the Spanish omelet, and Gazpacho soup.

The Global Chef Program at Fordham kicks off with “A Taste of Spain,” featuring Spanish tapas (mini dishes) at The Marketplace from 5 to 7 p.m. on Monday, Oct. 19.

On Tuesday, Oct. 20, “Lunch with Chef Paco” will be served in The Marketplace from noon to 2 p.m.That night, students can learn how to prepare authentic paella with Chef Paco from 5 to 7 p.m. in the faculty dining room.

On Wednesday, Oct. 21, Chef Paco will make Spanish omelets and a regional breakfast from 7:30 to10:45 a.m. in The Marketplace.

The summer is a usually a quiet time at Fordham’s Rose Hill campus. But on a recent weekday morning, the McGinley Center kitchen was buzzing with activity.

Standing in front of a stainless steel prep table, Miriam Peters assembled turkey sandwiches and packaged them with oranges, juice boxes and bags of potato chips. When Peters was done, she collected the lunches in a large plastic bag and readied them for delivery.

The next day, the lunches were picked up by workers from City Harvest—a nonprofit food rescue organization—and distributed to school children around the Bronx as part of Sodexo’s “Feeding Our Future” program.

The rationale behind the program is simple, according to Sodexo, the company that handles food service at Fordham: there aren’t a lot of hungry students on campus, but there are plenty of hungry children in the nearby neighborhoods. Established in 1996, Feeding Our Future is on the verge of hitting 1 million meals.

Lunches are delivered to Boys and Girls clubs, food banks or YMCAs; the cost is covered by a nonprofit foundation set up by Sodexo in 1999. Although the program operates in 20 cities around the country, Fordham’s is the only one in New York City.

Abir Roychoudhury, operations director of Sodexo at Fordham, said the University has been working with City Harvest for about seven years. Its van arrives at 9 a.m. every weekday at Rose Hill and picks up, on average, 300 lunches per day.

“Our goal is to provide healthy, nutritious lunches that kids will eat,” Roychoudhury said. “We walk a fine line between healthy and nutritious and the comfort items that kids like.”

But on a recent weekday morning, there was plenty of work to do in the McGinley Center kitchen. Standing in front of a stainless steel prep table in the kitchen’s prep area, Miriam Peters assembled turkey sandwiches, which she sealed and bagged along with oranges, juice boxes and bags of potato chips. When she was done, Peters collected the lunches in a large plastic bag and put the bag on a cart, ready to be taken out for delivery.

The next day, the bag lunches were picked up by workers from City Harvest and distributed around the Bronx to school children as part of Sodexo’s “Feeding Our Future” program.

The rationale behind the program is simple, according to Sodexo: there aren’t a lot of hungry students on campus, but there are still plenty of hungry children in the nearby neighborhoods. The “Feeding Our Future” program, established in 1996, is on the verge of hitting 1 million meals. Lunches are delivered to Boys and Girls’ clubs, food banks or YMCA’s; the cost is covered by a non-profit foundation set up by Sodexo in 1999. Although it’s offered in 20 cities around the country, Fordham’s is the only one the company operates in New York City.

Abir Roychoudhury, operations director of Sodexo food services at Fordham, said the University has been working with City Harvest for about seven years. Their van arrives every weekday at 9 a.m. at Rose Hill to pick up, on average, 300 lunches a day.

“Our goal is to provide healthy, nutritious lunches that kids will eat,” he said. “We walk a fine line between healthy and nutritious and the comfort items that kids like.”