Campus executive chef receives award for student externship program

Charlie Williams, campus executive chef for Binghamton University Dining Services (BUDS), had an idea in 2022 that he believed would enhance food service on campus while contributing to culinary student education. Because of his efforts, BUDS was approved as a Culinary Institute of America (CIA) student externship site, and has since hosted 15 student externs. An externship is a requirement of the CIA program, designed for students to gain insight about the culinary field.

During the 14-week externship program, students work in multiple areas of the culinary field to develop their skills and gain real-world knowledge of large-scale food services operations. The campus executive chefs mentor the externs as they learn about menu planning, food preparation, placing and receiving orders, and cooking for the entrée line or for a catered event. Before the end of their externship, each student hosts their own pop-up event to showcase their talent with a menu of their choosing.

In June, Williams received the Spirit of Sodexo award for his development of the program, ranking gold in Spirit of Progress for Sodexo’s campus segment. In August, he was announced as the gold winner for Sodexo North America, the only winner from the campus segment. The Spirit of Sodexo award is the company’s highest honor, recognizing and rewarding employees who embrace the company’s mission and those who personify the company’s values of “Service Spirit, Spirit of Progress and Team Spirit” in day-to-day work.

“I’m so honored to have been nominated and receive this award,” said Williams, who will be recognized in October at the Sodexo North America leadership team meeting in Puerto Rico. “Awards were never my intention in starting our externship program, but it feels good to get national attention for the efforts we’ve made with the program here on campus.”

Williams was nominated for the award by Lori Benson, BUDS marketing director.

“He is passionate about his role as the campus executive chef and is always challenging himself and our team of chefs to improve our services for guests,” Benson said.

Williams’s vision was to strengthen on-campus culinary operations and to create a pipeline of young chefs who might be hired as part of the Sodexo culinary team — at Binghamton or another university — upon graduation.

“When the industry was struggling to find qualified chefs, Charlie created this externship to enhance food at Binghamton as well as develop young talent with the hope that they would eventually choose a culinary career with Sodexo,” Benson said.

Chris Ortiz was the first CIA extern placed at Binghamton in Fall 2022.

“On a professional-development basis,” Ortiz said, “I would say that Binghamton met and surpassed my expectations. The people who work there know what they’re doing, and they easily adapt to any unforeseen situations that happen.”

Williams said he hopes to see the program grow beyond Binghamton’s campus.

“I hope the award will help draw more attention to the program and help me expand it to other Sodexo accounts, so we can build a much bigger network of young, talented chefs entering the industry to work in our accounts,” Williams said.

“Charlie’s ability to create this program and take the initiative to be daring and bold is an example for all to follow,” Benson said. “He does not settle for the status quo and is always willing to learn and try new things.”