Then & Now: A Food Revolution

For my LFA generation (and several before and after), the ‘La Petite Fleur’ sign hanging outside the cafeteria signified the place where we met friends for some social time, consumed a good or bad meal (depending on where it came from) and talked about how we couldn’t wait to be allowed off campus in Grade 12 to grab McDonald’s in Kerrisdale.

In the ‘90s, consistency was the overwhelming feature of the weekly lunch menu – salty chicken burgers on Monday, frozen mini pizzas on Tuesday, deconstructed lasagna in a pot on Wednesday, glue and cheese (mac and cheese) on Thursday… a little something like that. The brightest of students quickly learned the lunchtime strategy of ‘divide and conquer’ in order to get what was in very short supply: seats and meals. If you were lucky (or maybe just a better negotiator), you would have befriended the lunch lady so she would very kindly put aside a happy little serving of fake chicken nuggets and fries so that by the time you finally navigated the 30-minute long line-up, you still came out on top with some food, albeit it cold. Those with less strategic prowess would either persuade teachers to end class two minutes early to get to the head of the line or settle for a vending machine buffet of hickory sticks and Coke. Thankfully, suffering through these first world problems ended in Grade 12, when you realized it wasn’t all for naught. Two words: SENIOR LOUNGE. In 1994, the chemistry lab in the basement of Foundress Hall was converted into a lounge for Grade 12 students. As with everything in life, exclusivity means power and Senior Lounge access, with its even more limited seating and private microwave, was the equivalent of a penthouse with maid service. This privilege included freedom from cleaning up and pushing in chairs after lunch, a place to hang out on sofas during spares and close proximity to the washroom. We truly were living the dream.

Revisiting the new school for the first time a few years back, I realized that we only give the old facilities such a hard time because the new ones are so truly fantastic. Walking into the new cafeteria during that visit, I was promptly corrected, “This is the ‘dining hall’ NOT a ‘cafeteria’.” And indeed, the old cafeteria had been elevated to a new level of lunchtime greatness. Spacious, bright and with likely enough seating for the entire school (imagine!), the new facility is impressive. Gone were the plywood tables and chairs and in were more comfy and modern designs. Not only had the lighting and seating vastly improved, the kitchen, chef and menu had received major overhauls. Leading the charge is Chef Paul Godidek of Dana Hospitality. Known affectionately as ‘Chef Paul’ to the students, he serves fresh, delicious, creative meals all week long – the likes of which we would never have seen in our day. A healthy focus has eliminated junky food types, and balanced food choices abound.

Also, parents can now pay for different types of meal plans, so there’s no need to fish around the bottom of the backpack for enough change to get a decent bite. The area is no longer off limits after lunch, as it used to be, and students can be found playing piano and hanging out at all hours of the day. The LFAAA has been privileged to host a number of events in the space and have had the absolute pleasure of working with Chef Paul on many elegantly catered events.

This week’s menu included Quinoa Stuffed Peppers with lentils and squash under a cheesey mashed potato blanket, Spicy oven “fried” Chicken Breast with Jo-Jo Potatoes and Slaw, Carolina Pulled Pork Kaiser with slaw and potato salad, Pumpkin Mac’n’cheese with broccoli, peppers and bacon under a pumpkin seed crust and BBQ Chicken and Pineapple Pizza. Lunchtime at LFA has come a long way baby!