I was lucky enough to make the trip to Amherst, Mass., this week for the University of Massachusetts, Amherst-hosted Best Campus Food event. Ken Toong, executive director of auxiliary services, and his dining team invited five of The Princeton Review’s top 10 campus food departments to come to UMass and put on a special event. Chefs and directors from Wheaton College, in Wheaton, Ill; Bryn Mawr, in Bryn Mawr, Pa.; Cornell University, in Ithaca, N.Y.; Virginia Tech University, in Blacksburg, Va., joined UMass dining in creating special menus for the event, which was held at UMass’s Berkshire Dining Commons.
Each school served three entrees, two side dishes and a dessert [see full menus for each school below], which allowed the UMass students in attendance to try out foods that their peers at other universities like to eat. Also during the event, the foodservice directors from each school gave brief talks about their campus dining programs while Lisa Mayo, from The Princeton Review, spoke about the process that is used to determine the top picks.
“In many ways, campus dining is at the forefront of the foodservice industry,” Toong wrote on his blog. “We work to highlight sustainability, healthy eating, world cuisines, and regional comfort foods. We serve discriminating customers several times a day. And we take food seriously, believing that great dining programs can enhance campus life and help colleges attract good students.
“Since this is the first time anyone has put together a guest-chef series based on The Princeton Review’s Best Campus Food ranking, we weren’t sure how our peers would accept our invitation," Toong added. "Because of limited production space, we also knew we couldn’t invite more than four schools to the event. So we were thrilled when we received positive responses. It is a privilege to feature all five universities in one venue.”
What struck me while attending the event was the genuine interest from all the schools in learning from each other. The chefs all reported that they had a ball working together in the kitchen. There was a little friendly teasing between schools when it was clear the four-cheese macaroni and cheese at the Bryn Mawr station was a student favorite but overall the directors and chefs from each college truly enjoyed the event and the chance to share a space and ideas. Many of the directors expressed a desire to remain in the top 10 so they might be invited back for a similar event next year.
PARTICIPANTS AND MENU:
Wheaton College
Raul Delgado, general manager for Bon Appétit
Patrick Cassata, executive chef for Bon Appétit
Menu: Israeli Cous Cous Pasta Salad
Roasted Spaghetti Squash and
Wheat Berry Wellington
Chicken Vesuvio with Vesuvio Potatoes and Green Peas
Grilled Balsamic Hanger Steak
Pastel de Tres Leches
Cornell University
Gail Finan, director of dining services
Steven Miller, senior certified executive chef
Menu: Doro Wat (Ethiopian Chicken Dish)
Ugandan Beef Kabobs
Misir Wat (Stewed Lentils)
Kenyan Millet Patties
Fossalia (Ethiopian Green Beans)
Somali Lamb Sambusa
Mombasa Pumpkin Pudding
Virginia Tech University
Brian Grove, associate director of dining services
John Scherer, executive chef
Menu: Bankok Curry with Shrimp
Pork Loin with Dried Berry Port Sauce
Pasta with Arugula Pesto
Red Lentil Dal
Peanut Butter Parfait
Bryn Mawr College
Bernie Chung-Templeton, director of dining services
Bryan Jackson, lead chef
Menu: Cod Fra Diablo
Greek Lemon Herbed Chicken
Teriyaki Beef with Pineapple & Peppers
Maccheroni ai Quattro Formaggi
Gwenn’s Broccoli Salad
Flourless Chocolate Torte
University of Massachusetts, Amherst
Ken Toong, executive director of auxiliary enterprises
Garett DiStefano, director of residential dining
Wille Sng, executive chef
Menu: Mixed Baby Green Cranberry Salad with Maple Dressing
Wild Salmon with Roasted Corn Salsa
Chicken Ragout with Autumn Vegetables
World’s Best Stir-Fry
New England Lobster Roll
Maple Roasted Butternut Squash with Pecans
Danish Rice Pudding with Dried Cherry Sauce
Also be sure to check out photos from the event on ourFacebook page.