Torch - Fall/Winter 2018-19

We do as much scratch cooking as we possibly can

—Rauni Whiteley Director of Food Services

Sheena McKeever enjoys Thanksgiving dinner with her Boarding friends.

The Food Services department and a group of students recently organized and ran a farmers market at Celebration Saturday. “We had hundreds of pounds of produce, everything from lettuce to beet roots to fresh corn, and we sold absolutely all of it. The girls had a great time doing it,” says Whiteley. Whiteley says working in Food Services is a great opportunity to create a sense of community, too. “We like our food here at Havergal. We make sure that what we’re offering is often simple, but with the best possible ingredients and made with love.” Food is certainly a central hub for this community, as members gather daily to break bread, collaborate on ideas and celebrate all that is special about the school. Clearly there is a lot for Havergal to be proud of and grateful for. Here’s to another 125 years of excellence.

Beyond the care that she sees staff putting into the meals, she’s also grateful for food sourcing information. “I know that Mrs. Whiteley really wants us to know where our food is coming from,” says McKeever, adding that the posters in the cafeteria on food sources have made her think more about the importance of locally grown food. To hear McKeever speak is to realize that the effort Rauni Whiteley, Director of Food Services, and her staff put into the food program gets noticed. “We really believe in using fresh, local product,” says Whiteley in describing her food philosophy. “We do as much scratch cooking as we possibly can. All of our salad dressings, our soups and sauces are made in-house, and a lot of our baking is done by our pastry chef. We try and limit processed food as much as possible.” An eight-week menu rotation ensures variety, including meat, vegetarian and vegan options. Whereas many schools use a provider, Havergal’s food program is independently run, which Whiteley says allows her to work with great vendors. “We’ve really been lucky to go and meet some of the farmers who produce the food. We’ve toured the farm that produces our beef, corn, apples and different root vegetables. It allows us to really have a connection to the food and to support Ontario farmers,” she says.

able to answer their call for help following a recent flood in the school’s library with books for a certain age group. “It’s really powerful—instead of just doing a regular book drive, we’ve got a partnership with this school. They can rely on us, we can rely on them,” says Nichols.

Good Food Made with Love

Boarding Prefect Sheena McKeever loves all her meals at Havergal, but is especially grateful for special occasions like Thanksgiving and Christmas. “The staff put a lot of time and effort into those meals and I love seeing them set up: nice tablecloths, the big turkey dinner, the stuffing, different salads, desserts. I think it all winds down to how much care the staff puts into it,” she says. A Boarder since Grade 9, McKeever’s favourite subjects are Latin and business. She’s active in DECA and sings in both the Chamber and Senior Choirs. She says she’s met her best friends living in residence and that she also values the special relationship the Boarders develop with Food Services staff. “They really know you personally. It’s just a really nice relationship,” she says, adding that the cafeteria is also a wonderful gathering place. “It’s an environment where we all come together; it’s a big hub for conversations.”

TABLE OF CONTENTS | FALL/WINTER 2018–19 • TORCH 21