Pat Heieck is a well known figure at Hobart and William Smith Colleges in Geneva. She's always there -- behind all the food we eat at meals before lectures, in the Commons Room (open to Colleges' faculty and others looking for a good mid-day meal), at holiday parties and interviews, meetings and. . . weddings. There is no experience of food at the Colleges without Pat. And, if you do not know Pat you don't truly know the Colleges. Hence this interview. . .
Bibliochef: I know your title is catering manager -- and that folks at Hobart and William Smith depend on you for a lot. Can you describe for us what your job means and how you came to do it..?
Pat: I came to H&WS 30 Years ago (Feb 9th). My husband, Bob, was a Manager at Guilick Dining Hall (SAGA) ..he asked me to help out opening the NEW Faculty Dining Room .. I had no experience but I soon learned the ropes..over the years I found out I really loved the work... In the beginning I worked part time but soon my hours increased and I was given more responsibility...I love my job..I love the people at the Colleges I work with..I have made so many friends over the years...It is not just a job it is a career to me.. (A little editorial voice says, if you'r'e interested in the connection of the Colleges and SAGA the food service corportation acquired by Marriott in 1986, click here or here for obituaries of Bill Scandling, one of SAGA's co-founders and a Hobart alumnus.)
Bibliochef: What's an ordinary day like for you at work?
Pat: I usually get to work at 8:30 am...check all the catering needs for the day..answer the phone for last minute orders for the day..help plan the menu for the Faculty Dining Room..Cost out catered events..work with students planning events at SAGA...etc..etc.. do many events in the evenng..Each and every day is really not the same..I guess that is what I really like..
Bibliochef: How did you get involved with catering as a profession? What was your first job that involved food?
Pat: I think I answered the involvement part of my job in the first question...My first catered food event was at Houghton House for 150 people. I really did not know what I was doing..but decided that day I was going to conquer this new phase of my life..
Bibliochef: What is the best part of what you do? What was the best catered event you ever did?
Pat: The best part of what I do is working with people at HWS and the community..I learn so much from them....The very best catered event I did in my 30 years was the Capital Campaign Launch at the Field House for 1500 people..in NOVEMBER 2006.....I agonized all summer about this event but I truly went home that evening very satisfied about the event..
Bibliochef: Do you have favorite foods that are served on campus or when you cater? Are you willing to share one recipe with us?
Pat: I have so many recipes I truly love...but the peppered beef tenderloin with sautéed mushrooms is one favorite... Another is Marinated Flank Steak with Honey Chipotle Glaze. I will be glad to share the recipe. (So, watch this blog for the recipe, coming soon!)
Bibliochef: What's your advice to people interested in a career in food services?
Pat: First of all..you need to love PEOPLE. Get all the training that is offered...listen and learn from other people... Most of the mistakes I made at events, my customer pointed them out to me..I was angry at first..but I did learn.
Bibliochef: If you were choosing a caterer for an event at which you did NOT have to work, how would you choose?
Pat: I would probably ask many people about the specific caterer...speak to them personally...and LISTEN to what they had to offer.
Bibliochef: What's your best food-related memory?
Pat: That's a hard one...I was at an event in Boston a few years ago..All the foods were passed...I remember this Giant Shrimp I really wanted to get my teeth into..The waiter came to me..I took one and before I got it in my mouth, it slipped down the front of my dress. Of course, people were watching. I did not eat for the rest of the evening. . . I also learned a lesson -- don't pass food that cannot be handled gracefully!
Bibliochef: If you were not a catering manager, what other occupation attracts you?What occupation would you never want to have?
Pat: I was a second grade teacher for 8 years..but I always wanted to be a social worker, working specifically with children.
Bibliochef: I know you also cater weddings on campus. What's that like? If you
could cater a fantasy event, what would it be?
Pat: I think I am very lucky. I have been a part of many magical evenings at HWS. Over the years we have had so many interesting VIPs at our campus. I think I have had it all. I work with mostly ALUMs on ther WEDDINGS. Very fulfilling. I remember them as students and then they come back to plan their weddings at Houghton House
Bibliochef: You work with chefs, right? What makes for a good chef? How is that
different from--or and that similar to --a good cook?
Pat: I work with wonderful Chefs...we have a Master Chef from the Culinary Institute of America...who teaches his cooks to become chefs...they start out as a cook and they become chefs..
Bibliochef: I imagine it is hard to go home after a hard day at work where food is
so important and then cook. It is for me sometimes (though often it is also incredibly relaxing to do that instead of what I do for a living) and I neither cook nor otherwise deal with food for a living. So what are your solutions on those nights you do not want to cook?
Pat: I usually eat at least two to three times a week at work..and when I am home..my husband does all the cooking...He is a great cook..he gets home before I do..so he is the cook of the day.
Bibliochef: How would you describe yourself as a cook? What do you like to eat? How would you describe yourself as an eater?
Pat: As a cook..I love simple meals..pasta..soups..sauces....I love to eat pasta dishes. I do not smoke anymore so I really enjoy my food. I am a very good eater..
Bibliochef: What's your favorite thing to cook? Least favorite? What do you always have in your pantry/refrigerator? Why?
Pat: I love to make soups...meatball.and lentil are my favorites.. In our pantry we always have rice..pasta..tomato products..chicken..and hamburger. You can always make a meal out of those products. I really HATE ham dishes.
Bibliochef: Who would you most like to eat your food? (I don't mean which H&WS person, though it could be, I mean in your imagination. . . .) If you could have any guest at all walk into the Faculty Dining room to eat, who would it be and why?
Pat: Believe it or not I would love to have Neil Diamond come to the Faculty Dining Room for lunch.
Bibliochef: What’s the absolutely best meal you have ever had? What made it the best meal?
Pat: I really can't think of ONE meal as better than others...in this profession there is so much diversity it is too hard to select one...
Bibliochef: What music, films, books related to food would you recommend? Why?
Pat: Music and Film..I don't have a clue. Books..I really love The Flavors of Bon Appetit and Gourmet Week-End. And the editorial voice says: on Bon Appetit books, click here.)
Bibliochef: What do you eat for comfort food?
Pat: PASTA.
Bibliochef: Do you have a favorite restaurant in the Finger Lakes?
Pat: I really love Pronti's. (89 Avenue Ein Geneva). I love Italian Foods. (For ohter views of Pronti's click here.)
Bibliochef: What am I not asking that I should?
Pat: I think you have asked every question. You're very good at this. I am not too original ..but I am honest with my answers.