Teresa Holupko is a full-time emplyoee at TRAX, Eagle's Nest, and Cafe @ College Suites and has been with BASC for two years.

Hearing the number of locations where Teresa works gives an indication that she lives the value of teamwork. She loves being a part of the team which is why she eagerly takes on new challenges to help when needed. Her favorite part of the day is getting to personally know her customers.

Teresa moved to the United States from Italy when she was only four years old and she had to learn English in school as a little girl. She was immeresed in the culture and learned quickly that no matter what nationality you are, food brings people together. No wonder she loves working for BASC!

Outside of work she volunteers her time at the Italian American Club where she helps with fun events like Karaoke nights and the annual Italian Festival. She also volunteers at Lakeside's Sparkleberry Twig which raises money solely for the Lakeside Memorial Hospital. Teresa loves volunteering because it's the perfect way to meet new people and get to know the people in your community.

BASC employees have contributed over $700 to the Making Strides Against Breast Cancer campaign by sporting “Proud to wear pink at The College at Brockport” tee shirts each Friday in October. Employees purchased the shirts for a minimum $5 donation.

Almost everyone knows someone who’s been impacted by cancer. BASC seems to have been hit especially hard by this disease, having lost many employees while still working for the organization. Perhaps that’s why this fundraiser hit home for so many.

As members of the College community, BASC employees are generous at heart. They have a long history of giving back whether it’s by adopting families during the annual Holiday Helping Hand, contributing to the SEFA and Faculty and Staff Campaigns, or giving to those in need.

As we all recognize Breast Cancer Awareness Month, let’s hope for a cure in our near future.

Chef Richard Reynolds recently joined the BASC team as Campus Executive Chef. With his rich culinary background, fascinating stories, and experiences, Richard brings an air of cheerfulness and professionalism into the kitchen every day.

Having grown up watching Julia Childs on TV, Chef Richard learned to cook at a very young age and discovered that he was quite good at it. When he was fresh out of the Culinary Institute of America (CIA) and working as an executive sous chef at the age of 24, he grew his now signature handlebar moustache as a way to earn the respect of the older employees he was supervising.

Chef Richard is passionate about food, but he’s also passionate about giving back. Nine years ago he created a community fundraiser called “Wine, Dine, and Share” which has raised over a quarter million dollars for those in need.

Chef Richard is excited to make a contribution in college dining, an area that is somewhat new to him. He says he chose Brockport because of the great things he heard about the students and BASC employees. “It’s like I'm energized again, after years of doing the same old same old,” said Chef Richard.  

Our very own Chef Richard went to great lengths to make the homemade New Mexico Chili Pasta with Southwestern Chili Gravy for the Pride of New York lunch at Brockway and Harrison Dining Halls on Wednesday, September 21.

Whitney Farms from Avon, NY supplied the ground beef for the chili, Kraft Foods supplied the shredded jack cheese (made from New York State milk), and Small World Bakery in Rochester, NY ground the New York harvested wheat.

Chef Richard used this wheat to make 90 lbs. of homemade pasta - and it was delicious!