WHAT’S HOT
W H AT ’ S
H OT
WRAP-UP on Food & Venues
Photos courtesy of featured institutions.
S
ophisticated college students’ palettes fluctuate frequently with the times. Following is a sampling of food and venues created in response to the dynamic, everchanging culinary world.
36 C A M P U S D I N I N G TO DAY
on campus
Grilled ham and cheese sandwiches and mitochondria stacked salad offer Cornell students tempting fare at Weill Hall.
SY N A PSIS AT COR N E LL U N IV E R SIT Y At Synapsis, a three-year-old facility in Weill Hall, pasta bakes, calzones, and regular deli and panini sandwiches have been replaced by grilled cheese sandwiches, stacked salads, and flatbread gourmet pizzas. “We wanted this unit to be a destination with signature items that can’t be found in our other retail operations,” says Paula Amols, assistant director, Cornell Dining. “Also, market research showed that our primary customers were the scientists and staff in the building, rather than the student athletes from a nearby building and price field.” Existing equipment, including a high-speed conveyor oven, panini grills, and a pizza oven, are sufficient for the new menu. Synapsis serves about 300 customers Monday through Friday from 9:00 a.m. to 3:30 p.m.
C R A ZY C U K E AT FE R R U M COLLE GE Crazy Cuke, a new dining venue at Ferrum College, features five wraps, five salads, beverages, and snacks. An old trailer was converted into a stationary venue next to Stanley Library, reports Mike Martin, director of dining services. It serves nearly 200 students, faculty, and staff between the hours of 11:00 a.m. and 2:00 p.m. Prepared items are finished in the cafeteria kitchen and transported daily to the venue. One regular employee and one work-study employee operate the unit.