Fostering a fresh community at the University of Minnesota Twin Cities

Stand alone concepts feature different flavors in this new dining hall.

The dedicated vegetarian station features different vegetable items sautéed to order, while traditional home-style options are available at the home station, such as roast beef and mashed potatoes. And at the pizza station, students may find pizza one day and pasta the next and appetizers such as artichoke dip with pita crisps on the third day. 

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Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

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