Young culinary talent increases quality at William & Mary

Diverse menu has revolutionized dining hall.

April 9—Sadler Center Dining Hall at the College of William & Mary, in Williamsburg, Va., has utlized young, but experienced, talent in the kitchen to make  lot of changes to its operations.

The effort can be traced back to the hiring of Andrew Rice, the department's new head chef at the location. The dining hall started making diverse meals and rejecting tired staples: it has thrown out the old cookbook.

“Our executive chef for the College came to me when I got hired and he said he wanted a change,” Rice said. “So I took on a leadership role and started changing everything, trying to make it better. I think we’re doing a pretty good job at it.”

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We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

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