![\"Adam](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/11\/Adam-Redavid-567x1024.jpg\")
Adam Redavid<\/p>\n\t\t\t\t\t\t\t\t\tAdam Redavid<\/p>\n
If you could travel anywhere, where would you go? Adam Redavid, assistant manager for the Braiden Dining Center answered, \u201cI\u2019d love to go to Rome, or Tokyo or New Orleans \u2014 any city known for amazing food, really \u2014 and just spend a week or two immersing myself in the history, culture, and of course the cuisine!\u201d<\/p>\n
This response is fitting. Redavid is a State Classified employee in Residential Dining Services where he served as a cook for the past six years \u2014 and in July became assistant manager.<\/p>\n
\u201cThe biggest thing I learned as a cook was the importance of mise en place. Mise en place is a culinary term meaning roughly \u2018everything in its place,\u2019\u201d he said. \u201cThe idea is that before making a dish or tackling a lunch rush, you want to have all your equipment ready, all your ingredients prepped and measured out, and your station neat and organized. It\u2019s a lesson you can apply to almost any area of your life. I do most of my cooking at home now, but still try to have everything ready to go before I start cooking. It makes the whole process more enjoyable. If you\u2019ve never \u2018mised\u2019 out a meal at home, I highly recommend it.\u201d<\/p>\n
The fall semester is Residential Dining\u2019s busiest time of year. In a typical day, Redavid divides his time between the office and the dining room. One moment he might be interviewing a prospective employee over Microsoft Teams and the next restocking silverware. The end of the semester represents a chance to relax and recharge after a busy five months. The slower pace over winter break gives their team an opportunity to focus on training and development, both for student and State Classified employees. Residential Dining employs many student employees, giving them opportunities for advancement as supervisors and managers. Working with the students is Redavid\u2019s favorite aspect of his job.<\/p>\n
\u201cSeeing the growth and development that occurs in the time students work with us is the most rewarding part of my role. I\u2019m grateful for the energy and enthusiasm they bring to our work \u2014 and they help me stay up to date on my memes. Conversely, saying goodbye to graduating student staff members is one of the most difficult parts of my role. It never gets easier.\u201d<\/p>\n
Redavid\u2019s own experience as an alumnus of CSU \u2014 class of 2013 \u2014 adds to his perspective now that he\u2019s an employee, and he appreciates how Residential Dining is able to contribute to student success.<\/p>\n
\u201cGoing from a degree in history to a career in food service isn\u2019t the most obvious career path,\u201d he said, \u201cbut food is about more than just nutrition: It also connects to the past, to each other, and to the world around us.\u201d<\/p>\n
At the most basic level, they provide delicious and nutritious dining options so students can focus on their studies, yet their mission also includes creating opportunities for learning and engagement. That might mean trying a new dish for the first time or considering a new perspective such as how the food we eat impacts climate change.<\/p>\n
Classified Personnel Council wants to give a shout out to Redavid and his team for their service to the CSU community \u2014 for feeding our bodies and our minds with new foods and new perspectives.<\/p>\n","protected":false},"excerpt":{"rendered":"
Adam Redavid If you could travel anywhere, where would you go? Adam Redavid, assistant manager for the Braiden Dining Center answered, \u201cI\u2019d love to go to Rome, or Tokyo or New Orleans \u2014 any city known for amazing food, really \u2014 and just spend a week or two immersing myself in the history, culture, and<\/p>\n","protected":false},"author":2,"featured_media":76602,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[50595,2898,3819,3817,3820,3818,50596,50597],"class_list":["post-76601","post","type-post","status-publish","format-standard","has-post-thumbnail","category-colorado","tag-classified-personnel-council","tag-colorado","tag-colorado-dining","tag-colorado-food","tag-colorado-grocery-stores","tag-colorado-restaurants","tag-division-of-student-affairs","tag-residential-dining-services"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117556225337497840","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/76601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=76601"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/76601\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/76602"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=76601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=76601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=76601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}