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An Inside Look into SAGE Dining Services and the People Behind the Food
An Inside Look into SAGE Dining Services and the People Behind the Food
Eleanor Carter
Eleanor Carter
October 16, 2023
October 16, 2023
SAGE Dining has been providing food services to St. Andrew’s for years now, and we’re all grateful for their time and effort. However, how much do we really know about who they are or what they do?
Head Chef Jake Love enthusiastically agreed to sit down for an interview with The Tartan. The interview began in his office, a very small room right off the kitchen with books and binders along the wall and a small desk and chair. Chef Love then began to explain his typical day as a SAGE chef for St. Andrew’s. “Staff is onsite at 6am,” he said. After arriving, Chef Love checks in with the staff, making sure everyone is present and in uniform, and then likes to take a lap around the dining hall, checking for things that need to be cleaned, fixed, or refilled. This includes everything from cleaning the panini grill to restocking condiments.
After his morning check in, he likes to talk to the staff to make sure that the menu is correct, both printed for the lunchroom, and the online menu. The online menu is now easily accessible using the SAGE app, something Chef Love said he is very excited about. It can be downloaded from the app store using the QR codes in the lunchroom or the one at the bottom of this article. The SAGE app accurately displays the meals for the day instead of having to log on to MySAS to see the menu! The app is also useful for people with food allergies, as it displays them for each meal.
“Then I hop into my office and send a couple emails,” Chef Love continues. “I click on the computer a lot.” As head chef, keeping track of budgets and estimates is a large part of his job. In fact, much more work goes into meals than just cooking. There is a whole system in place to strive to serve well-liked foods to the community. “We track exactly what we actually cook,” he says, pulling out a very large binder. Having lots of leftovers, he explains, shows that a recipe may not be as popular with the school. The kitchen keeps track of recipes like this and serves them less often, “because you guys obviously don’t like them.” The recipes that seem to be well-liked, they serve more often. (Some are shared below!)
After the morning emails and budgeting, Chef Love gets to cooking. “I like to spend as much time in the kitchen as I can,” he said. The most difficult part of the day for him is keeping the energy up. After working all day it can get difficult for the staff, including him, to keep the same energy they had at 7 am.
Another member of the kitchen staff, Chef Ahron, also gave some input on his own daily life working for SAGE. “The most challenging part of the day is panning up the food right before it's served. 10:30-11:30 is really busy,” he said. Still, Ahron has lots of great things to say about his job. He loves the hours and not having to work on the weekends, and he also says that the staff is one of the best parts of working here. “We have a very good group of leaders all the way up.”
Chef Love agrees. The thing that makes SAGE so special at SAS, he says “Is the team. Everyone is local. We all eat like Austinites. We go to all the same restaurants you guys go to.”
I didn’t see anything but enthusiastic energy when I went behind the scenes to conduct my research. The team is bright and passionate about their jobs. Each person has a role to play in providing the community with great meals, and no one disappoints. There is always banter and jokes between colleagues in the kitchen, and most importantly a great playlist. An anonymous SAGE staff member adds “Everything is better with some Rihanna.”
Head Chef Jake Love enthusiastically agreed to sit down for an interview with The Tartan. The interview began in his office, a very small room right off the kitchen with books and binders along the wall and a small desk and chair. Chef Love then began to explain his typical day as a SAGE chef for St. Andrew’s. “Staff is onsite at 6am,” he said. After arriving, Chef Love checks in with the staff, making sure everyone is present and in uniform, and then likes to take a lap around the dining hall, checking for things that need to be cleaned, fixed, or refilled. This includes everything from cleaning the panini grill to restocking condiments.
After his morning check in, he likes to talk to the staff to make sure that the menu is correct, both printed for the lunchroom, and the online menu. The online menu is now easily accessible using the SAGE app, something Chef Love said he is very excited about. It can be downloaded from the app store using the QR codes in the lunchroom or the one at the bottom of this article. The SAGE app accurately displays the meals for the day instead of having to log on to MySAS to see the menu! The app is also useful for people with food allergies, as it displays them for each meal.
“Then I hop into my office and send a couple emails,” Chef Love continues. “I click on the computer a lot.” As head chef, keeping track of budgets and estimates is a large part of his job. In fact, much more work goes into meals than just cooking. There is a whole system in place to strive to serve well-liked foods to the community. “We track exactly what we actually cook,” he says, pulling out a very large binder. Having lots of leftovers, he explains, shows that a recipe may not be as popular with the school. The kitchen keeps track of recipes like this and serves them less often, “because you guys obviously don’t like them.” The recipes that seem to be well-liked, they serve more often. (Some are shared below!)
After the morning emails and budgeting, Chef Love gets to cooking. “I like to spend as much time in the kitchen as I can,” he said. The most difficult part of the day for him is keeping the energy up. After working all day it can get difficult for the staff, including him, to keep the same energy they had at 7 am.
Another member of the kitchen staff, Chef Ahron, also gave some input on his own daily life working for SAGE. “The most challenging part of the day is panning up the food right before it's served. 10:30-11:30 is really busy,” he said. Still, Ahron has lots of great things to say about his job. He loves the hours and not having to work on the weekends, and he also says that the staff is one of the best parts of working here. “We have a very good group of leaders all the way up.”
Chef Love agrees. The thing that makes SAGE so special at SAS, he says “Is the team. Everyone is local. We all eat like Austinites. We go to all the same restaurants you guys go to.”
I didn’t see anything but enthusiastic energy when I went behind the scenes to conduct my research. The team is bright and passionate about their jobs. Each person has a role to play in providing the community with great meals, and no one disappoints. There is always banter and jokes between colleagues in the kitchen, and most importantly a great playlist. An anonymous SAGE staff member adds “Everything is better with some Rihanna.”
Photo Credit: Darcie Westerlund
Tacodeli Queso
Photo Credit: Visit Austin
The Ultimate Guide to Austin’s Best Queso Spots
The Ultimate Guide to Austin’s Best Queso Spots
Ellie Herz
Ellie Herz
October 16, 2023
October 16, 2023
In a world of many culinary delights, few dishes hold a more revered place than queso-- the creamy, cheesy, and delicious concoction that has become a symbol of culture in Texas. Whether scooped up with tortilla chips or drizzled over nachos, queso has captured the hearts and taste buds of food enthusiasts around Texas. Because queso holds such a special place in the hearts of many Texans, I decided (as a self-acclaimed queso connoisseur) to review some of Austin’s much-appreciated spots for the delicious dip. After doing research on many queso scenes, and polling St. Andrew’s students about their favorites, I narrowed my choices down to a few locations. Here are my top picks of where to get your queso fix.
Tacodeli:“Tacodeli isn’t Tacodeli without its delicious queso!” said sophomore Ava Barnard. A classic local spot for some of the most decadent breakfast tacos in Texas, Tacodeli also features some of the creamiest queso in Austin. A friendly, happy restaurant, stepping into Tacodeli is always a sure way to brighten your day. As I walked into the restaurant, I was greeted with a great atmosphere with animated and buzzing people, along with the scent of the doughiest freshly made tortillas. Once I received my queso, I first took a bite of one of their chips, which was the perfect amount of crispy and salty. After dipping a chip into the queso I was disappointed by the texture of the dip. While Tacodeli’s cheesy treat does have great flavor, the thin consistency creates a lack of enjoyment for the eating experience. When dunking your crispy tortilla chip into the queso, the queso immediately rolls right off due to its lack of thickness. Although I love Tacodeli’s tacos, (and I would rank them in the number one spot for the best breakfast tacos in Austin) I could live without their queso. Rating: 7/10
Fonda San Miguel: As you step into the gigantic wooden doors at Fonda San Miguel, you will instantly feel transfixed by the lively atmosphere, eccentric architecture, and marvelous aromas. When searching for a bustling restaurant with the most exquisite authentic Mexican food, Fonda San Miguel is the perfect place. On this queso list, Fonda San Miguel holds a special spot as being the only restaurant with queso fundido instead of chile con queso. According to the dictionary, queso fundido is defined as, “a thick sauce of melted cheese seasoned with chorizo and spices, typically served hot with tortillas or tortilla chips.” Served at Fonda San Miguel with steaming, handmade tortillas and topped with the butteriest chorizo, this queso fundido is melt-in-your-mouth delicious. Though I believe that queso fundido is nowhere as wonderful as chile con queso, the unique flavoring and cohesion of the dip is heavenly. “The tortillas are my favorite part. They're so fresh and yummy that they pair perfectly with the queso,” said senior Loula Aycock. Rating: 8/10
Matt’s El Rancho: An Austin favorite, Matt’s El Rancho has been serving some of the most delicious Tex-Mex in town since 1952. One of my longtime favorites for fajitas and their famous Bob Armstrong dip, I knew Matt’s El Rancho would have to make the cut for a queso review. Arguably one of the best restaurant environments in Austin due to its always hopping scene and busy ambiance, Matt’s El Rancho is always a great choice if you want a fun, lively meal. There may sometimes be a long wait time to get a table, but if you bring a couple of friends or family members to keep you company, Matt’s is absolutely worth it. After sitting down, I was immediately welcomed with a basket of large, crisp tortilla chips and salsa. Though the chips aren’t my favorite, the taste of the queso makes up for the lack of chip flavor. The Bob Armstrong dip arrived next: a combination of chile con queso topped with tender taco meat and a dollop of guacamole. “The Bob Armstrong dip is the perfect mixture of cheesy baked goodness, with a kick of meat,” said senior Cade McCall. When each of the queso’s components is planted on a crackly tortilla chip, the most perfect, delectable bite is created. Rating: 9/10
Torchy’s Tacos: When asked about Torchy’s Taco’s queso, senior Griffin Hill said, “Torchy’s queso combines the perfect amount of spice with an awesome blend of creamy cheese flavor.” Whenever I’m in the mood for the most delicious queso, I will always go straight to Torchy’s Tacos. A popular Austin pick since 2006, Torchy’s has become a fan favorite for some of the most one-of-a-kind tacos. When you enter Torchy’s Tacos the atmosphere is bustling and playful; the perfect scene for a spicy, smooth queso. After ordering at the counter, I sat down at a table and right away, the queso concoction was brought out. Green-chile queso topped with cilantro, cotija cheese, and diablo sauce--the richest, most flavorful queso combination ever. When dipped with one of Torchy’s thick corn tortilla chips, this queso makes for a velvety, spicy bite. What makes Torchy’s Taco’s queso so piquant is its perfectly combined spice and creaminess which is all tied together with their flawlessly salted chips. In my humble opinion, no queso is as good as Torchy’s Tacos. Rating: 10/10
Tacodeli:“Tacodeli isn’t Tacodeli without its delicious queso!” said sophomore Ava Barnard. A classic local spot for some of the most decadent breakfast tacos in Texas, Tacodeli also features some of the creamiest queso in Austin. A friendly, happy restaurant, stepping into Tacodeli is always a sure way to brighten your day. As I walked into the restaurant, I was greeted with a great atmosphere with animated and buzzing people, along with the scent of the doughiest freshly made tortillas. Once I received my queso, I first took a bite of one of their chips, which was the perfect amount of crispy and salty. After dipping a chip into the queso I was disappointed by the texture of the dip. While Tacodeli’s cheesy treat does have great flavor, the thin consistency creates a lack of enjoyment for the eating experience. When dunking your crispy tortilla chip into the queso, the queso immediately rolls right off due to its lack of thickness. Although I love Tacodeli’s tacos, (and I would rank them in the number one spot for the best breakfast tacos in Austin) I could live without their queso. Rating: 7/10
Fonda San Miguel: As you step into the gigantic wooden doors at Fonda San Miguel, you will instantly feel transfixed by the lively atmosphere, eccentric architecture, and marvelous aromas. When searching for a bustling restaurant with the most exquisite authentic Mexican food, Fonda San Miguel is the perfect place. On this queso list, Fonda San Miguel holds a special spot as being the only restaurant with queso fundido instead of chile con queso. According to the dictionary, queso fundido is defined as, “a thick sauce of melted cheese seasoned with chorizo and spices, typically served hot with tortillas or tortilla chips.” Served at Fonda San Miguel with steaming, handmade tortillas and topped with the butteriest chorizo, this queso fundido is melt-in-your-mouth delicious. Though I believe that queso fundido is nowhere as wonderful as chile con queso, the unique flavoring and cohesion of the dip is heavenly. “The tortillas are my favorite part. They're so fresh and yummy that they pair perfectly with the queso,” said senior Loula Aycock. Rating: 8/10
Matt’s El Rancho: An Austin favorite, Matt’s El Rancho has been serving some of the most delicious Tex-Mex in town since 1952. One of my longtime favorites for fajitas and their famous Bob Armstrong dip, I knew Matt’s El Rancho would have to make the cut for a queso review. Arguably one of the best restaurant environments in Austin due to its always hopping scene and busy ambiance, Matt’s El Rancho is always a great choice if you want a fun, lively meal. There may sometimes be a long wait time to get a table, but if you bring a couple of friends or family members to keep you company, Matt’s is absolutely worth it. After sitting down, I was immediately welcomed with a basket of large, crisp tortilla chips and salsa. Though the chips aren’t my favorite, the taste of the queso makes up for the lack of chip flavor. The Bob Armstrong dip arrived next: a combination of chile con queso topped with tender taco meat and a dollop of guacamole. “The Bob Armstrong dip is the perfect mixture of cheesy baked goodness, with a kick of meat,” said senior Cade McCall. When each of the queso’s components is planted on a crackly tortilla chip, the most perfect, delectable bite is created. Rating: 9/10
Torchy’s Tacos: When asked about Torchy’s Taco’s queso, senior Griffin Hill said, “Torchy’s queso combines the perfect amount of spice with an awesome blend of creamy cheese flavor.” Whenever I’m in the mood for the most delicious queso, I will always go straight to Torchy’s Tacos. A popular Austin pick since 2006, Torchy’s has become a fan favorite for some of the most one-of-a-kind tacos. When you enter Torchy’s Tacos the atmosphere is bustling and playful; the perfect scene for a spicy, smooth queso. After ordering at the counter, I sat down at a table and right away, the queso concoction was brought out. Green-chile queso topped with cilantro, cotija cheese, and diablo sauce--the richest, most flavorful queso combination ever. When dipped with one of Torchy’s thick corn tortilla chips, this queso makes for a velvety, spicy bite. What makes Torchy’s Taco’s queso so piquant is its perfectly combined spice and creaminess which is all tied together with their flawlessly salted chips. In my humble opinion, no queso is as good as Torchy’s Tacos. Rating: 10/10
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