Employee Focus
 
 

April 2009
April 2009
SPOTLIGHT
RecycleMania Wrap-up

Social Security Online Retirement (pdf)

UH Women's Association Scholarships

Employee Spotlight
Kendra Carr
Chef Brent Gorman

Student Spotlight
Andrew Elizaga

CALENDAR
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FY2009 Physical Inventory

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Cash Journal and Deposit Guidelines

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Plant Operations
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Metro Announces 244 Monroe / Pasadena Park & Ride


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If you have comments or would like to submit an article to future newsletters, contact Alpa Vaghani at avaghani@central.uh.edu by the 20th of each month.
 

                                                                                                             

Employee Spotlight - Chef Brent Gorman

UH’s Executive Chef Has Star-Studded Portfolio

If you’ve eaten at any of the university’s dining facilities, you’re in good company. UH’s Executive Chef Brent Gorman has been a chef to many of Hollywood’s biggest stars. Gorman has had the opportunity to design menus and cook for stars such as George Clooney, Sean Combs and Vivica A. Fox. Gorman also can say that two presidents – George H.W. Bush and George W. Bush – have graced his table.

In his role at UH, Gorman oversees food quality in the on-campus venues. He is also responsible for supporting all the food vendors on campus and overseeing catering for events on campus. Currently, there are 10,000 recipes in the data base – 50 percent were created by Gorman.

Not only does Chef Gorman cook, but he is actively involved with the students in the sustainability efforts.

“I make sure that all of the containers used in the grab and go stations are recyclable and compostable for the produce garden. With the garden there will be no more kitchen. Fresh food gives the students the opportunity to see what the chefs do behind the scene. So that means nothing can be dirty or unsanitary.” said Gorman

The list of Gorman’s accomplishments include opening the Downtown Aquarium and serving as their chef for two years, two Culinary Competition gold medals and one of Chefs for the 2005 NBA All-Star party at the Aquarium.
With these accolades one might wonder why Gorman would choose to accept a job at UH instead of working at a five-star or as a personal chef to a Hollywood star.

“What I enjoy the most is diversity with retail and having our own concepts with our own influences and recipes,” said Gorman. “We can customize the menu for our customers. Working here at UH has made me a better chef. It has given me a holistic
approach.”