By: Liam Cooney | Staff Writer
Miley dining has never been perfect: I’ll admit, some of the food presented to us can be old, sort of moldy in appearance, or just too strange-looking to give a try. I will say, however, I have found options that I do really enjoy and tend to stick to.
One of the biggest boosts to Miley dining services would be Jonice Medina, the cook that many students enjoy seeing the most. Jonice, or as we all call him “Jon,” came to work at Salve at the start of the second semester last year. I remember when I walked into breakfast early one morning to see his new face and his signature Baltimore Ravens mask. (Jon is a big Ravens fan and is known for wearing many kinds of masks.) He gave me his signature “what’s up man?” and asked what he could then do for me.
For anyone that does not know who I’m talking about, Jon is the man who works at the Mongolian station for breakfast and lunch, Monday through Friday. He is also the man that revamped the omelets station into its current glory. Ask for whatever type of omelets you want, whole eggs, egg whites, ham/bacon/sausage, spinach, onion, pepper, tomato, cheese: Jon will make it for you, and he’ll be sure to tell you not to forget your order number in the process. For me personally, going to Miley to order my omelets and say hello to Jon is one of the best parts of my mornings. Jon never fails to put a smile on my face and say something quirky like, “you know I got you mannnnnn…”
“He will always greet you and ask how your day is going… he is one of kind.”
I had the chance to get to know Jon a little better through an interview with him, during which he was open and charismatic; I wasn’t surprised he enjoyed the spotlight and the opportunity to answer some questions for me.
Jon got his start in the kitchen at a young age, learning to cook when he was 14 through the tutelage of his father, Armindo J. Medina, an accomplished cook in his own right. In fact, Armindo was awarded Chef of the Year by the Rhode Island Chapter of the American Culinary Federation. After high school, Jon became certified in culinary arts, ServSafe, and customer service.
Since arriving at Miley, Jon has brought a number of fun, unique, and delicious new options for us students to try. Perhaps his most famous of these specials would be his Wednesday corn beef and hash eggs benedict. This dish is something I look forward to on a Wednesday morning: leaving my 8AM class and eating a few of Jon’s egg benedicts.
The feeling and appreciation is felt around campus. When I asked sophomore elementary and special education double major Faith O’Hara (Newtown, CT) to answer some questions about Jon for me, she enthusiastically replied, “Of course I will, that man makes me eggs benedict.”
On top of this Wednesday special, Jon has brought other options such as vegan stuffed French toast, and vegan mushroom bacon toast. Jon said, “Knowing a lot of students at Salve are vegan, I decided to run these two specials… and with all your help, I’d love to bring more of my ideas forward down the road.”
It’s one thing to bring about new options for us students to enjoy, and especially new options for students with specific dietary restrictions, but the biggest addition Jon has brought to Miley – in my opinion – would be the atmosphere he brings each and every morning and the smile he can put on your face. Every morning when I walk into Miley, whether the place is completely dead or there is 10 other omelets on order, I can be sure to hear Jon’s signature, “what’s up bro?”
Jon is the type of guy that will give you a meal and brighten your morning while doing so. I had the chance to ask my friend and fellow sophomore Brandon Grover (Business Administration; Ashland, MA) about Jon, and Brandon told me Jon is the “highlight of the Miley dining experience… he goes the extra mile when preparing his specials and meals… he will always greet you and ask how your day is going… he is one of kind.”
Aside from being a nice guy, Jon is just simply good at his job. Faith O’Hara said, “I have never seen him stop working when he is behind the grill. He is always doing something… there is always something great when he is there working.” Jon stands out among staff as an especially inviting and hard-working presence.
While some meals might make your stomach hurt, or the mere appearance of others might deter you, Jon’s cooking is sure to please. He provides excellent service, but also shows genuine care for the students he serves, making his impact on students that much greater.
If anyone has yet to have the pleasure of meeting Jon, or order one of his famous omelets, be sure to do so! I’m sure he would love to meet another student, and get to know your “regular” order. Like I mentioned before, Miley is by no means perfect, some of the food is quite below average in appearance and taste. I have noticed, however, that since Jon got to campus last spring, our food has gotten a lot better. I don’t believe that’s a coincidence. Let us appreciate not only those that provide us with quality food and services, but also those who go out of their way to make the extra effort, and brighten our days while doing so. Jon is a shining example of that.
Jon Medina lives in South Kingstown, Rhode Island with his wife and four children. He concluded his interview with me saying he “hopes to spend many years at this university.”
