“Bates is the Place”: An Interview With Luis Fuentes
Sophia Willard ‘29
Luis Fuentes photographed by Sophia Willard ‘29
As many Sarah Lawrence students know, if you find yourself craving a late night or a pre-eight o’clock snack, one of the tastiest places to go is the pizza counter nestled in the back of Bates Dining Hall. Luis Fuentes, an experienced food serviceman and long-time employee of the college, would strongly agree, but what he would not admit is that the key to the pizza counter’s glow lies in his precision.
In speaking with Fuentes, his admiration for his coworkers, his loyalty to the school and his care for the students of Sarah Lawrence truly shone through, but nothing more so than a line he coined in the middle of our conversation: “Bates is the place.” Many students would agree it is a fitting title for the establishment that has the honor of calling Mr. Fuentes a beloved employee.
To understand the reason why Bates’ pizza holds such legendary renown among the student body is to understand the dedication behind Fuentes’ prioritization of the perfect slice. “There are many little things that matter,” stressed Fuentes as he took me through a few of the tasks he likes to stay on top of in the kitchen. One such task includes logging the temperature of every pizza that comes out of the oven. “I record whatever the number is, and that is the number that goes on the paper. It’s very important, and that oven doesn’t lie.”
Fuentes maintains the same task for each batch of his famous cheesy bread, and emphasized how the health of the students is his main priority: “You have got to be very careful with allergies, undercooked food, overcooked food; I mean y'all's safety is very important to me. Food should look good, sure, but it has to feel and taste good too.”
On a similar note, the master pizzaiolo highlighted how he enjoys receiving allergy oriented requests from students: “I'm always going to do my part on my end. I'm going to accommodate you, and if I don't have something, I’ll make sure a manager knows we have to go get it.” He strives to ensure that everybody at Sarah Lawrence will experience good food regardless of health restrictions. “Say I don’t have the gluten sensitive pizza, and I’m waiting on a delivery, but I have two or three of those gluten free bagels… I’ll make you a baby pizza! I could put pepperoni on it, cheese—whatever you want. And if this is what we have to do, to keep y'all comfortable and assure y’all are eating. Of course, I will—why not? It’s not a trouble at all.”
Fuentes deemed the atmosphere that falls over the dining hall on busy nights to be his favorite thing about working at Bates, and painted a vivid image of the commotion as witnessed by his pizza station. “There’s never a dull moment in this dining hall. My pizza is what it is, you know, and I let people talk. I don't taste my food, but my cheesy bread? Oh, I’ve heard a lot about my cheesy bread.” Fuentes mentioned that he likes to add to the ambience by playing some music, and considers it to be the finishing touch to a good meal. “You know when I’m here for dinner, you’re going to get good pizza, you’re gonna get good cheesy bread, you’re gonna get good service, and—most importantly—you’re going to hear good music! And I take requests, just ask!”
The one thing that Bates does lack for Fuentes is his favorite flavor of ice cream. “My favorite is never there, but it would have to be butter pecan or pistachio. I love them! You’ve got to get on that if you haven’t.” But the love and devotion he pours into his job and the people within it make up for the shortcoming by tenfold. “I have fun here! You guys are great, and I understand the pressure of school. I’ve got to make it fun for you, and there’s not any day I wouldn't do it. I don't mind doing the extra.”
So the next time you visit Bates, whether it be for Taco Tuesday or a late night snack, stop by the pizza counter, say hello to Luis, and keep in mind what he says about the incredible facility that serves you your food: “Through my eyes, I see wonderful staff, I love my employers, my higher ups are awesome, the chefs are phenomenal and make phenomenal food! Bates is the place!”
