Ribbon Cutting Ceremony Marks Completion of the New Jasmine Tea House
Pictured left to right: Andrew Lackmann, CEO, Lackmann Culinary Services, Kevin Conn, Assistant Director for College Housing, Campus Residences, Thomas Kirnbauer, Administrative Director, Undergraduate Student Government and Vice President of FSA Board of Directors, Caitlin Weisz, Commuter Representative Student Voice on Campus Dining, Nicholas Vollano, Resident Representative Student Voice on Campus Dining and Peter Baigent, Vice President for Student Affairs and President of FSA Board of Directors.
STONY BROOK, NY, February 26, 2015 — Jasmine is now one of the hottest places to eat on the Stony Brook University campus, with customer counts increasing by over 35% since the addition of a new Tea House and other improvements this semester.
Complementing the new student-operated tea house is an expanded sushi station and additional Asian menu items. The expanded sushi bar offers an express service cash register and new menu items which include dim-sum, soups, wings and dumplings in the main serving area.
At the official dedication ceremony on February 20th, Vice President for Student Affairs and President of FSA Board of Directors, Dr. Peter Baigent noted that the expanded food service helps make the 5,300 square foot Jasmine Food Court an even more attractive place for students to meet, study, and socialize. He attributed the success of the renovations to a partnership with the operator of Campus Dining, Lackmann Culinary Services, in the design, funding and construction of the new services at Jasmine.
Andrew Lackmann, CEO of Lackmann Culinary Services explained at the dedication that the new tea house is 100% student operated, with over twenty-five student employees learning new skills and developing hands-on work experience to build their resume. Student tea sommeliers received training about food safety, customer service, communication skills, diversity, and professional development in addition to learning how to steep teas and prepare recipes for the new food and beverages. “I like the competitive atmosphere and the vibe from my coworkers. We compete with one another to make the best drinks the fastest for our customers,” stated Tai Sparrow, student tea sommelier.
Mr. Lackmann also pointed out that “the new Tea Bar expands the commitment of Stony Brook University and Campus Dining to the local Long Island community, as all of the variety of teas and coffees used are procured from Roast Coffee in Patchogue.”