Anybody who has been around an observatory for any length of time knows that morale has at least as much to do with the quality of the food served as with the weather. The dining facility on KPNO has been in operation for over 35 years, and it has developed a reputation (both good and bad depending on the year!) among both visiting astronomers and KP staff. Recently, however, the kitchen staff have earned a number of awards. Supervisor Barry Infuso has just received the honor of being named 1997-98 "Chef of the Year" by the Southern Arizona Chef's Association. In addition to his work at Kitt Peak, Barry is very active in the local community where he volunteers as a culinary consultant to the American Heart Association and University Heart Center.
As an executive chef certified by the American Culinary Federation and the World Society of Cooks, Barry takes great pride in his profession and in his Kitt Peak staff---Walter Vermilye, David Murray, Ruth Ramon, and John Gonzales. The kitchen operates seven days per week and serves an average of 2,600 meals per month. The cooks all enjoy the constant challenge of creating and preparing food for a variety of tastes and dietary needs. Through their dedicated efforts and high standards for food preparation and sanitation, the KP kitchen has received the coveted "A" award from the Pima County Health Department for the past four years. The last two surprise visits resulted in perfect 100 scores. Just how significant and unusual this sustained performance is can be demonstrated by reading the local paper, which regularly lists outstanding restaurants in Tucson that fall short of this standard.
Please join us in congratulating the staff for a job well done---let them know how much we appreciate it!
Sidney C. Wolff, John Dunlop