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Bon Appétit’s chef, Patrick Cassata, noted Wheaton College dining offers a wide variety of vegetarian and vegan foods to accommodate students’ requests.
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Another recommendation to achieve top quality is the use of fresh ingredients and lots of creativity. Chef Steven Miller from Cornell University spoke with intimate knowledge of the ingredients, many fresh and locally sourced, used in this university’s meals. The Cornell crew also goes so far as to grind fresh spices for use in menu items.
UMass Dining presented Danish rice pudding with dried cherry sauce. Virginia Tech’s executive chef, John Scherer (left), and his colleague on the Virginia Tech team prepare to serve their creation.