Lunch is a time when the Portledge community comes together to eat, refuel, and unify as a student body. But little do we know what actually goes on behind the scenes. It isn’t just a wave of a wand that makes the commons become an oasis with every kind of food imaginable, but a driven group of men and women with a dedication to the health and happiness of our students and faculty. Their leader, you ask? None other than Chef Paul. The Press was able to sit down with him briefly, as he is a busy man, and hear all about what really goes on behind the blue doors.

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One important thing to note about Paul is that he is truly a great guy. From the strong handshake and smile given to the Press before the interview, to his heartfelt responses, it was evident humility is his superpower. He made it clear to us that he came in only hoping to continue the legacy of Chef Kevin, who unfortunately left the community at the end of the 2024-25 school year. And while taking over such a demanding job such as that is tough, his well rounded approach makes it seem like he's been with us in the beginning. Paul told the Press “Being new to the campus it's truly important for me to take some time to understand both the needs and wants of the Portledge community, and my staff in order to develop menus and concepts that infuse a new energy and excitement in what we serve”. Being new doesn’t mean starting fresh, but rather than building on the strong foundation we already have. And at Portledge, our staff work with the students' best interest in mind. Rather than just the concept of “lunch” Paul hopes to make it a moment of togetherness shared through the joy in food. And whether that means giving someone an extra breadstick, garnishing with a little extra mozzarella cheese on the lasagna, taking extra time to look through allergens in the morning or pre-make halal , kosher, and vegetarian safe meals, everything and everyone is taken into consideration. In addition, he strives for students' voices to be heard. It is a meal after all! Chef Paul will continue to work with students planning menus that range from deciduous pastas, to hearty proteins, or veggies that have never tasted so good. Each day Paul sees everyone, hears everyone, and understands the meaning of committing to a greater purpose, keeping Portledge strong, healthy, and happy.

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Chef Paul revealed that there is a method in the way the kitchen works. It is not simply about making a meal, but creatively crafting sustenance that is both healthy and delicious! Through teamwork and extra time taken to truly understand the Portledge community, Chef Paul and his team are clearly committed to making calm yet purposeful strides at bettering our school atmosphere, one meal at a time. Chef Paul told The Press, “Not to give away too many secrets, but you'd be surprised to know as we feed everyone here every day, we are secretly trying to teach healthy eating habits and proper portion control.” With a goal as large as fueling the entire Portledge community, it is comforting to know that we can trust a culinary team that actively prioritizes our well-being. With each heartfelt ingredient and every pre-planned ratio of grains to vegetables, our chefs are guided by an ideology that puts the health of our community at the forefront. In this way, Chef Paul is implementing habits in our students and faculty that are long-lasting and essential to our nutritional wellness, an act of thoughtfulness to be greatly appreciated! 

 

Even on busy days, Chef Paul looks to begin with clear-cut organization and planning. He understands that to create something truly special and fundamental to the Portledge experience, the advancement of the culinary team as a whole comes first. Chef Paul mentioned to The Press, “ I do my best to make sure they have the resources they need to be successful.” Whether it's materials, ingredients, quiet guidance, or even extra encouragement, it is evident that Chef Paul values a commitment to the entirety, knowing the role each person plays is integral to the output of the uniquely wonderful Portledge cuisine. Chef Paul and his team look forward to taking the “big stage” during special events such as the all-school orientation and seasonal concerts. With each opportunity, Chef Paul looks to elevate the menu and finds profound gratification in offering his service to others, as well as being “a good steward for my team”, he stated. These large events, as said by Chef Paul, “allow us to break up the monotony, have some fun, and truly shine with creativity.” Chef Paul certainly takes part in inspiring not only an intentional but fun work environment for his culinary team, showcasing their great talents while beautifully capturing the art and impact of a meal. 

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By the way that Chef Paul leads his team, it is apparent that his dedication makes the quality dining experience students and faculty get to indulge in every day a standout for our school. Not only does Chef Paul and his team hope to make tasty food, but to make a memorable dining experience for all. For many students, lunch is a team to shake off the half of the day they just experienced. One person may have gotten back an unexpected bad grade, had an embarrassing moment in class, or may just be hangry. At some point, we’ve all been there and lived through some kind of uncomfortable moment or felt pressured by life's complexities. Chef Paul invites Portledge into a space where we can all let go of those troubles, sit down, enjoy a comforting and balanced meal, as if you never left home. Truly, that energy is irreplaceable. Not only is it such a privilege to be surrounded by such an energy, but knowing your full belly is the product of hard work. Behind every piece of fruit, chicken wing, broccoli stem is someone behind the scenes is someone washing, slicing, dicing, frying, sauteeing, grilling, and blending to make sure it is the best of the best for that first bite.

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After this interview, The Press is deeply confident about the future of Portledge dining. Paul and his team will continue to work tirelessly to meet the needs of every person, schoolwide, because everyone is entitled to a fulfilling lunch. Yet this begs the question, how can we as students reciprocate the love we receive in every meal back to our culinary staff? Surprise. It's actually very simple. Take an extra minute to clean rice off the table or throw out miscellaneous napkins. Give a smile and thank you when you're ordering your sandwich, and bring your dishes to be diligently washed. They are small acts with a large impact. And most importantly, remember every staff member has an identity. They stem from different backgrounds, ethnicities, childhoods, and all have a story to tell. Learn their names, get to know their faces, and how they became who they are today. Give them the respect we preach in our pillars. We may be different, but we share one collective belief. That Portledge is the product of everybody, and they all deserve gratitude for the work they put in. So the next time you're waiting in line for your piping hot scoop of baked ziti, take a moment to recognize all that went into making it taste so good.