Every year, Interlochen students, faculty and staff produce more than 600 performances and presentations. It takes a lot of practice and rehearsal to maintain such creative energy throughout the year – and it also takes a healthy body and a clear mind. That's why the dining services team at Interlochen Center for the Arts strives to prepare the highest quality meals for students, faculty and campus guests.
Entrees and soups are made from scratch and menus are created weekly, allowing the food service staff to take advantage of fresh, local and seasonal products.
The Stone Cafeteria is located in the center of campus and serves students, faculty and staff throughout the year. During the summer, two additional cafeterias are opened – Lochaven and Pinecrest.
Hot Entree – A hot meal option is available for all three meals. Lunch and dinner feature a meat, vegetarian, and vegan entree, a starch, and a fresh vegetable.
Special Menu – The special menu line features items that are vegetarian, vegan or gluten free. Each item is carefully labeled.
Soup – Two soup options are available during lunch and dinner, including at least one vegetarian option.
Salad – A garden salad bar is available for lunch and dinner and a variety of themed salads are also offered including Caesar, Greek, spinach, etc.
Deli Bar – The deli bar includes a variety of ingredients for students to make their own sandwiches including lunch meat, a choice of breads, vegetables, cheeses and several toppings and dressings.
Fruit and Side Dishes – At lunch and dinner students can choose from a variety of side dishes such as prepared salad, fruit salads or fresh fruit.
Cold Cereal – A wide selection of cold cereals are available for breakfast including gluten-free options.
Spices and Oils – Students can add their own special culinary touch to any salad or meal with a wide variety of spices, oils and sauces.
Drinks – Beverage choices include low or no caffeine sodas, diet sodas, fruit juice, milk, chocolate milk, dairy alternatives such as soy or rice milk, and water.
Desserts – A limited selection of desserts are offered after some – but not all – meals.
The health and well-being of all Interlochen students is a top priority for all Interlochen staff. As part of that effort, the dining service staff prepares a wide range of menu items at every meal to ensure that students with specific dietary needs can find nutritionally balanced meals that are both delicious and satisfying.
One cafeteria line is dedicated to menu items that are gluten free, vegetarian or vegan. A simple labeling system helps students select menu items that are appropriate for their personal dietary needs.
|Gluten Free: does not contain ingredients derived from gluten-containing cereals such as wheat, barley, rye, malts and triticale. The menus are full of nutrient-rich foods that are naturally gluten-free: lean meats, fruits, nuts and seeds, gluten-free pastas, and whole grain, such as quinoa and brown rice.|
|Vegetarian: does not contain meat, which includes poultry and seafood. These menus are packed with nutrient-rich foods, including whole grains, low-fat dairy and plenty of fresh fruits and vegetables. The recipes use a variety of vegetarian protein sources, such as legumes, tofu, tempeh, whole grains, nuts, as well as cheese and eggs. Sample entrees could include veggie lasagna, zucchini au gratin or soy nuggets, among many others.|
|Vegan: does not contain meat or animal products such as dairy or eggs. Sample entrees could include tofu provençal, veggie and hummus flatbread pizza, or spanakorizo.|
Managing Food Allergies
While the Dining Service team cannot provide individualized diet plans, they work closely with students and families to accommodate students with food allergies. If your child has a food allergy, taking the following steps will help Interlochen serve the student’s needs during their stay at Interlochen.
- Contact the Dining Service Office at firstname.lastname@example.org to schedule a consultation. Typically these meetings are held when parents are dropping their student off at the beginning of the Academy year.
- Prepare a written description of the student's food allergies for the dining service staff prior to the meeting. Also notify Health Services about the student's health needs.
- During your consultation, a member of the dining services staff will develop and share a plan that accommodates the student's needs. This may include setting up a system of communication to inform a student in advance of any menu item containing allergens. If necessary, Interlochen will also provide access to food storage, refrigerators, and microwaves that are safe from cross-contamination.
- Work with the student to ensure that they are implementing their food plan. The student must be an active participant in adhering to their dietary needs for any plan to be successful.
Dining Services Personnel
Director, Dining Services
Executive Chef, Dining Services
Assistant Director, Dining Services