Administration and Finance Focus

April 2009
March 2011
Employee Spotlight � David Johnson

Student Spotlight � Bethel Glumac

Events Calendar



Dining Plan Approved for 2011-12

Branch out your Burger Savvy with Four New Burger Creations at Burger Studio

UH Hilton Restaurant Manager Wins Spirit of Hilton Award

Don�t Keep it to Yourself � Share your Opinions with UH Dining Services

Executive Chef Brent Gorman Earns ProChef�s Certified Chef de Cuisine

Catering on Cullen March Special

HUB Statistics

University Travel Insurance Discontinued

P-Card and Travel Card Update

Office Supply Vendor Show on March 10

Green UH
UH Earns Silver STARS Rating for Sustainability Initiatives

Winner Chosen for Green UH T-shirt Contest

METRO On-site Service Brings Students to Green Commuter Fair

Urban Harvest � Planning the Spring Vegetable

New Online Housing Application to Streamline Process

Residents Make Valentines for Hospitalized Children

Parking and Transportation
Parking Strategic Plan Approved by Board of Regents

Response to Cullen Field Concerns

Frontier Fiesta
Parking Plan

Keeping you Posted on METRO�s Light Rail Construction

METRO Service to the Houston Rodeo

Plant Operations
CenterPoint Energy Easement Clearing

Policies and Procedures
As the UH Policies and Procedures World Turns..

Public Safety
University Oaks Community Parking Follow Up

Obtaining Employee Driver Records is Now Quick and Economical

Stay Green and Donate


Quick Tip: For enrollment services questions, students can call 713/743-1010. .

If you have comments or would like to submit an article to future newsletters, contact Lindsay Marshall at lmmarshall@uh.ed by the 20th of each month.




Executive Chef Brent Gorman recently passed the second of three levels of ProChef skills tests and earned the designation of a Certified Chef de Cuisine. The ProChef program was developed by the Culinary Institute of America to validate skills and provide professional recognition to chefs who meet the requirements.

Chef Gorman was given two months to prepare for four practical cooking skills tests and seven written tests. All of the tests were timed and graded by professors of the Institute.

�It was truly an awakening of the soul and senses to put myself out in the open to be judged by my peers and much greater chefs than I and to see where I stand at this point in my career,� said Gorman. �There were certain tests that were geared just to remind us that �okay� is not good enough. The baking practical was one of those. The items that we were to prepare were not difficult - three kinds of rolls, pie crusts, �clairs, pastry cream and a few other items. However, as simple as this sounds, there are only two ways in baking - the right way and the wrong way. There is no self-interpretation when making a flaky pie crust, only proper techniques.�

After a short break to celebrate, Chef Gorman will be diving head first into preparations for the third and final level of tests. He will have one year to prepare for this level, which will earn him the title of Certified Executive Chef.

�With as much extra preparation time as they allow it is obviously going to be a much more difficult test, but it�s also one that I can�t wait to tackle,� he said.

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