Yale Dining names Cathy Van Dyke Director of Residential Dining

Replaces Regenia Phillips, who left in Jan.

Aug. 17—Dining at Yale University, in New Haven, Conn., has announced that Cathy Van Dyke has been named its new Director of Residential Dining. 

In her new role Van Dyke will provide leadership for all facets of the residential program. Van Dyke is replacing Regenia Phillips, who left Yale for Baylor University Medical Center in Texas last January.

Van Dyke has been serving as associate master for Saybrook College at Yale. She holds a B.A. in chemistry from McDaniel College, an M.S. in environmental science and engineering from the University of North Carolina and an M.P.P.M. from the Yale School of Management.

“With Cathy Van Dyke joining our leadership team Yale Dining makes a bold statement in merging the hospitality innovation, sustainable systems and excellence in talent management,” Rafi Taherian, executive director of dining, said in a press release. “Cathy possesses vast skills and will provide us with a fresh approach. We are delighted to have her on the team.                                                                       

More From FoodService Director

Sponsored Content
millennial food trends foodservice

From T. Marzetti® Foodservice.

Their dorm rooms might be messy, but today’s college students want dining halls to clean up and offer less-processed, healthier options.

Millennials are leading the booming “free-from” foods trend. Of the participants in a recent Mintel group study, 60% of millennials said they’re concerned about transparency and clean ingredients in the food they eat. Many of them are currently in college, where they are making their own food decisions for the first time, and millennial preferences are clear: fresh ingredients, healthy options and clean...

Sponsored Content
pear salad

From T. Marzetti® Foodservice.

The definition of “salad” is rapidly expanding, and with increased variation comes increased consumer interest. Diners love the novelty of a fresh take on an old favorite: enough familiarity to ensure they’ll enjoy it and enough innovation to make it an adventure.

Don’t let this super easy—and incredibly popular—food trend pass you by. Here are five ways to get started.

1. Make salad the main event

These days, diners are looking to salads for that main-dish oomph and satisfaction, in part because of salads’ clean ingredients and fresh...

Industry News & Opinion

To add an element of personalization and better connect students with the chefs making their meals, food stations inside the dining halls at the Claremont Colleges in Claremont, Calif., are being renamed after the chefs who work there, The Student Life reports.

This past semester, the school unveiled Eddie’s Toast Bar at its Pitzer Dining Hall and Mike’s Burger Bar at Harvey Mudd Dining Hall. Both stations offer a rotating menu of items prepared by the same chef.

Chef Eddie Soto creates three different toasts for students every other Thursday, while chef Mike Telleria...

Industry News & Opinion

Dining services at the University of Maryland has launched a QR code comment system for student feedback, The Diamondback reports.

The QR codes were printed on table menus in dining halls this past September. To leave feedback, students scan a code with their smartphones, which allows them to leave comments for review.

The College Park, Md., school's dining services recently added a Facebook-like comment wall where students can see that their comments have been received and read, and are able to read and comment on others’ feedback.

"We were missing an important...

FSD Resources