2. Revamped chili bar
Students at Pitzer College in Claremont, Calif., will be getting an updated chili bar during the colder months. “Winter is when our guests frequently crave something comforting and hearty, and chili is great for that—but just a plain bowl of chili isn’t much fun,” says Executive Chef Marcos Rio.
To create a more unique experience, guests will be able to choose from three types of chili (meat, vegetarian and wild card) and three types of vessel (bowl, bread or potato), as well as select from a variety of toppings, which are categorized as traditional, creamy, crunch or heat. Rio says that the different categories—especially wild card, crunch and heat—will allow him and his staff to “flex [their] creativity and highlight different flavors, ingredients or techniques.”