Ken Toong's enthusiasm for the industry has made him an infectious and influential presence during his 30-year career. As executive director of auxiliary services at the 28,200-student University of Massachusetts, in Amherst, Toong has built the country’s second largest dining program, based on revenue, and leads the way on the initiatives that matter: health and wellness, authentic ethnic flavors, sustainability and retail. 
UMass’ permaculture gardens provide fresh produce for the dining halls.
The BabyBerk food truck has been so popular, Toong and his team launched a second truck.
Toong partly credits the department's $80 million in food revenue to its special events, such as creating the world’s largest stir-fry with celebrity chef Jet Tila, which was certified by the Guinness World Records in 2011.
The department's efforts are so popular that it also has more than 4,000 off-campus students on the meal plan.