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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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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