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.”