From Country Clubs to College Campus
PAWS Executive Chef Steve Amrein is bringing high-quality meals and Real Food options to campus
By Kyle Hobstetter on June 14, 2019
With 18 dining venues on campus, Towson University has plenty of food options. This story is part of a series that looks at on-campus executive chefs who bring their own cooking styles to TU.
Before coming to Towson University, Steve Amrein cooked for the “higher palates” of several country clubs. Now as executive chef of PAWS in the University Union, he’s working to bring that higher-quality cooking to students.
Amrein is entering his seventh year in TU’s Dining Services. He’s spent six of those years in his regular position as executive chef of the Glen Dining Hall. But with the Glen undergoing renovations, he’s plying his trade at PAWS, offering a new breakfast bar and outdoor barbecues to the menu. And this summer he’ll cook for summer camps and conferences on campus.
What’s it like to trade country clubs for college students? Amrein admits it was an adjustment, but he also says he wouldn’t hesitate to make the decision again because the hours are more family-friendly.
“I told people I sold my soul to the devil to work here,” Amrein laughs. “I have three kids at home and I get to spend time with them, while still getting to cook and make a living. This experience has been incredibly rewarding.”
The Harford County native started his culinary journey at 14, when he got his first job with a chicken wing restaurant. After that, he went around to several area country clubs as a line chef as well as a sous chef.
He did all this while earning a bachelor’s degree in culinary management from the Baltimore International College, now Stratford University.
“Working in restaurants, it just always seemed fun,” Amrein says. “I would look at the head chef with the white hat walking around, and I realized that’s what I wanted.”
One of his main challenges in moving to a college environment is that there are a lot more vegetarians and vegans to cook for. That’s why Amrein created the Glen’s Vegan Station, which features different vegan and vegetarian dishes.
When planning the vegan station, Amrein and the Dining Services staff met with the TU Vegetarians Club. Afterward, Amrein committed to make their menu fresher, trendier and offering alternative proteins.
“Here at TU, and any other college, there is a population of people who have dietary needs, or likes and dislikes,” Amrein says. “We have to provide to that population and make sure they have food that is fresh, different, new and trendy. We have to keep it fresh.”
Previous Towson University chef story: Cafe 7720 Executive Chef John Williams found his call to cook
Amrein and the rest of the TU dining staff have been working to keep food fresh in all kitchens with the Real Food initiative, which is defined as “food that is good for the producer, the consumer, the community and the earth.”
That’s why Amrein has continued to build relationships with local farmers and food production companies. He knows if Dining Services buy from local farmers and know it’s organic, fresh and there is nothing extra put into it.
“It shows our students that the university cares,” Amrein says. “It shows we want them to be healthy and we’re not feeding them chicken breasts that are pumped full of hormones. And that product is good for everybody.”
While many come to dining hall for the fresh food, many return because of the staff, which comprises many “seasoned associates,” including some who have been there nearly as long as Amrein has been alive (he’s 35). Each is always there to provide assistance and a friendly wave, and all address Amrein simply as “Chef.”
And while he’s happy his staff has accepted him he says it’s more important that they interact with TU students, faculty and staff.
“It’s more of a family than anything else,” Amrein says. “They get to know the people and the students they work with because it’s important to make sure the students feel welcome and feel at home.”
In fact, getting to know the employees is the main advice that Amrein has for students. He also suggests that they take their time and look around, because with 17 dining locations on campus, there will be something students can enjoy.
“If you come on this campus and can’t decide what to eat, there is something wrong with you,” Amrein says with a laugh. “We have everything. You can’t go into any building on campus and not get a slice of pizza, chicken tenders, a sandwich, Panda Express, sushi, or even Indian food. There are options everywhere.”
Food on Campus
Summer Dining at TU
TU dining services will be open over the summer, but in a limited capacity. PAWS will be open Monday-Friday from 7:30 a.m. – 2 p.m. all summer, except for July 4.
The menu includes made-to-order grill selections, a deluxe salad bar, Starbucks coffee and beverages, a full breakfast menu, baked goods, as well as to-go sandwiches, salads, snacks and more. There is also an action station every Tuesday and Wednesday and a lunch cookout every Thursday, outside of Paws.
The 7720 Café in the Administration Building will also be open Monday-Friday from 7:30 a.m. – 2 p.m. this summer. The menu includes a made-to-order deli, custom grill selections, salad bar, soup, action stations and more.