Feeding the Frontier

In the sweltering heat and relentless pace of Cheyenne Frontier Days, one team from Laramie County Community College keeps hundreds of guests full and happy—and they make it look easy.

LCCC’s dining services, led by Shawn Eby, LCCC’s Dining Operations director, is responsible for feeding about 500 sponsors and special guests each day of CFD at the VIP building. Over the course of eight consecutive days, that amounts to thousands of carefully prepared and expertly delivered meals, all within a tight 90-minute window before the daily rodeo begins.

Shawn said the team focuses on going beyond standard expectations by delivering an elevated level of service. With a large crew, including many volunteers from across campus, each person is assigned a specific task to keep the line moving quickly and efficiently, which sets them apart from past caterers who didn’t have enough staffing to handle the volume.

“I think we try hard to do what I call an extra degree of service, just something a little nicer,” he said.

The partnership with CFD has grown quickly since Shawn joined the college three years ago. A veteran of the food service industry who had previously catered for Frontier Days through other employers, he reached out to CFD shortly after taking his position at LCCC. That first year, the college handled two events. The next year, it was four. And this year, LCCC catered to eight of nine events. 

That growth, Shawn said, comes down to strong relationships and the team’s reliability. Other caterers had struggled to keep up with the fast pace and high volume, even running out of food. But not LCCC. On Wednesday, the team served a record-setting 551 steaks, hand-carved on site, without running out. The guests took notice.

“And I think everyone called their friends and said, ‘Come down here — they're having steak, but we didn't run out of food. So that's the most important part,” Shawn said. 

Behind the scenes, the operation runs on early mornings and careful coordination. Every evening before an event, he sends out a detailed email with assignments, arrival times and vehicle logistics. By the time his crew of staff and volunteers arrive on site the next morning, the system is already in motion.

That level of preparation, however, is just the beginning. What sets the experience apart is the team’s presence and professionalism. Real chafing dishes line the buffet, and up to 15 people are stationed to greet guests, hand out plates and serve every item — no long lines is the expectation. Many of those helping hands are LCCC volunteers from across campus, not just dining services.

That collaboration is part of what makes the experience special for the LCCC team. Sous chef Kat Vest, who arrives as early as 3 a.m. to begin cooking with her teammate Justin, said her passion for food keeps her going. The days are long, but there’s no better reward than seeing people enjoy what the team has made.

Kat takes pride in directing her portion of the crew and sees the operation as a shared responsibility. From plating to line setup, she credits the success of the week to the people around her who learn quickly, help eagerly, and execute her vision with precision. 

“They’re the grease; I’m just the wheel,” she said.

Shawn, too, sees himself not just as a coordinator, but as a part of the team. Each morning includes a quick team rally, a rundown of the day’s goals and a moment to appreciate the group’s effort. During service, he’s often the one handing out plates, checking in with volunteers and filling in wherever needed. That leadership style, he said, helps keep the atmosphere positive, even during a week that would exhaust most.

The team’s camaraderie is also reinforced through thoughtful touches. One LCCC volunteer shuttles between the main floor and a smaller upstairs self-service area for CFD staff who can’t leave their posts. Others help set up and serve meals for 20 early-morning workers at the front gate, who are greeted each day with a surprise breakfast. It’s all part of building relationships and taking care of the many people who help make CFD happen.

This year, 18 LCCC staff members volunteered for the catering effort, choosing days that worked best for their schedules. On any given day, Shawn coordinates both the volunteer team and the core dining services crew while also overseeing a second major responsibility: concessions.

While not an official CFD event, the roping and sorting competitions at Frontier Park bring in rodeo athletes from across the country. Many of them compete at both LCCC and CFD. A separate concessions team from the college serves breakfast burritos, burgers, hot dogs, pulled pork sandwiches, nachos and other rodeo fare to attendees and competitors throughout the day.

Managing both catering and concessions during the busiest week of the year is no small task, but Shawn and his team have embraced it. Thanks to their dedication and shared commitment to excellence, LCCC has become an indispensable part of the Frontier Days experience.

“It’s because we have an amazing team,” Shawn said. “I've had a lot over the years, and I think it's easy to say you have the best team, but I do believe I've got one of the best teams I've ever had.”

As the crowd starts to filter into the VIP tent and the buffet line gets underway, it’s clear that the operation is more than just a catering gig. It’s a point of pride. And for the people behind the scenes — whether prepping steaks in the dark hours of morning or handing out plates to sponsors and volunteers — it’s a highlight of their year.