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Pam Cline ’94.

Food Services Director Pam Cline ’94 pays attention to sustainability and students’ tastes

View larger image

Pam Cline ’94.

“Back in the day, kale was a garnish, quinoa wasn’t in our vocabulary… Today we have a whole concept dedicated to meatless, vegetarian items.”

Food Services Director Pam Cline, on the pride she has for her staff’s efforts to diversify Appalachian’s menus

By Elisabeth Wall
Posted Dec. 14, 2016 at 3:42 p.m.

Eager to move her family to Boone, Pam Cline ’94 considered it fate when she saw a job posting in 2004 for manager of Appalachian State University’s food court in the old Welborn cafeteria, since replaced by Roess Dining Hall. She wanted the job badly. She actually prepared for her interview by reading “Dynamite Answers to Interview Questions.” Either her answers or her professional experience and demeanor paid off: she was offered the job almost before she left the premises.

Although Cline was a registered dietician with a bachelor’s degree in food and nutrition from Appalachian and a master’s in health science, food service was new to her.

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Pam Cline ’94.

Cline spent the first nine years of her career in hospital and staff development at Broughton Hospital in Morganton. She thought she’d stay two years, but the opportunity offered more clinical dietician work than she initially thought – she routinely cared for patients with diabetes, renal disease and other nutritional issues.

She was promoted to staff development specialist – handling new employee orientation including CPR training for 1,200 employees. Always eager to grow, she acquired a Certified Nursing Assistant license and worked double shifts to help out on the floor.

“Back in the day, kale was a garnish, quinoa wasn’t in our vocabulary… Today we have a whole concept dedicated to meatless, vegetarian items.”

Food Services Director Pam Cline, on the pride she has for her staff’s efforts to diversify Appalachian’s menus

Her first days as a manager at Appalachian’s food court coincided with orientation, and she was unprepared for the chaos. “My employees knew more than I knew. ‘Oh gosh!’ I told the folks I was supervising, ‘I need you to help me. I have a tremendous learning curve.’ They welcomed me with open arms. Some of them are still working downstairs. I showed them I was a hard worker and promised I’d be right beside them in whatever they needed.”

Cline assumed the director’s position in 2014. She has witnessed many changes along the way. “Back in the day,” she said, “kale was a garnish, quinoa wasn’t in our vocabulary, vegetarian was a baked potato and a salad. There were no alternative proteins or grains. Today we have a whole concept dedicated to meatless, vegetarian items.” Cline is proud of her staff’s efforts to work with customers with gluten or lactose intolerance, diabetes or food allergies.

Staying on top of food trends is important, too, Cline said. She attends food shows and networks with her colleagues in other institutions to stay current. “Sushi and taco bars aren’t special anymore, now there is marrow broth, Korean, Thai, display cooking... We pay attention to where students are eating, what trends are emerging – here or back home,” she said. “And it’s not about what I like. We are considering a milkshake station. Cotton candy and cake batter are two of the flavors we’re considering...not flavors I would lean toward.”

Sustainability is huge, as well, Cline said. “It’s not just where the food comes from but the sustainable, humane practices behind it. And, there’s our reusables, recyclables, compostables program. These have all brought significant change.”

Change keeps Cline going. “My favorite thing is every day’s a different day. You come in. You’re gonna have a good day. There’s fun through food and service and making people happy.”

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Pam Cline & Heather Brandon to Present Three Posters at the AASHE Conference & Expo in Baltimore, MD
Pam Cline & Heather Brandon to Present Three Posters at the AASHE Conference & Expo in Baltimore, MD
Food Services
Sep. 30, 2016

Pam Cline, Director of Food Services and Heather Brandon, Food Services Specialist will be attending the 2016 Association for the Advancement of Sustainability in Higher Education (AASHE) conference in Baltimore, MD and presenting three posters: “Transitioning Dining Hall Pulped Waste to Post-Consumer Compost: Challenges and Lessons Learned at Appalachian State University,” “Sustainable Seafood Days: Working with Sea to Table to Grow Sustainable Seafood Purchasing at Appalachian State University” and “The Good, the Bad and the Smelly: Changing Sustainability Perception through Behind the Scenes Tours.”

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Food Services
Food Services

Appalachian Food Services has been self-operated since 1925 and is committed to serving the Appalachian community using sustainable practices, creative and intentional menu planning, and constantly engaging in the ever-chaning dialogue surrounding food.

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About Campus Dining

Campus Dining is owned and operated by Appalachian State University and offers dining services tailored to the campus community’s specific needs. With three dining facilities and daily catering events, Campus Dining provides opportunities for nourishment and also building and fostering relationships over shared meals and experiences. Campus Dining is committed to serving the Appalachian Community using sustainable practices such as local sourcing and contributing to campus composting and a constantly evolving partnership with the Office of Sustainability. Learn more at https://dining.appstate.edu.

About Appalachian State University

As a premier public institution, Appalachian State University prepares students to lead purposeful lives. App State is one of 17 campuses in the University of North Carolina System, with a national reputation for innovative teaching and opening access to a high-quality, affordable education for all. The university enrolls more than 21,000 students, has a low student-to-faculty ratio and offers more than 150 undergraduate and 80 graduate majors at its Boone and Hickory campuses and through App State Online. Learn more at https://www.appstate.edu.

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Appalachian Today is an online publication of Appalachian State University. This website consolidates university news, feature stories, events, photo galleries, videos and podcasts.

If you cannot find what you're looking for here, please refer to the following sources:

  • Podcasts may be found at Appalachian State University Podcasts
  • Stories and press releases published prior to Jan. 1, 2015 may be found in University Communications Records at the Special Collections Research Center.
  • A university-wide Google Calendar may be found at Events at Appalachian

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Archives

Appalachian Today is an online publication of Appalachian State University. This website consolidates university news, feature stories, events, photo galleries, videos and podcasts.

If you cannot find what you're looking for here, please refer to the following sources:

  • Podcasts may be found at Appalachian State University Podcasts
  • Stories and press releases published prior to Jan. 1, 2015 may be found in University Communications Records at the Special Collections Research Center.
  • A university-wide Google Calendar may be found at Events at Appalachian
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