A Fresh Dining Experience at NCS
Q&A with Sameena Khanna, Director of Dining Services
Visitors to NCS’s Davis Dining Hall have noticed some exciting changes this school year. As of the 2024–2025 school year, NCS partnered with Meriwether Godsey, a women-led business, to be our new foodservice provider.
The Meriwether Godsey team got right to work over the summer and has made an immediate impact: rearranging serving lines and beverage stations, adding artwork and plants, switching to sleek white plates and bowls, and offering a wide variety of delicious lunch options.
The feedback? Lunch is more enjoyable, efficient, tastier, and varied than ever! In fact, as of this article being written, the dining staff still has not repeated a meal.
Leading the team is Sameena Khanna, who brings a wealth of experience from her time growing up in the industry in her parents’ restaurant, in hotel kitchens, and schools like Sidwell Friends
and Sheridan. Sameena made time in her busy schedule to sit down with the NCS Communications Office and share her observations, inspirations, and goals for the NCS dining experience.
Q: What’s your vision for the NCS dining program?
Our goal is to make sure that everybody, from the youngest Fourth Grader to the oldest staff member, finds something on their plates that they enjoy. We cater to a wide range of tastes, and I want to offer options that appeal to all age groups.
“The new food service has been fantastic and has really changed the lunchroom experience—whether it's hot food, fresh salads, or new international dishes, the variety and quality are amazing.” Erica B. ’25
Another goal is to introduce students to different types of food. It’s about expanding their horizons, showing them that there’s more than just familiar comfort foods. We want to surprise them with more adventurous dishes and have them explore different cuisines.
Q: How do you help foster community through food?
We’re building a sense of connection through food. We want students to feel part of something, whether it's through special events like Friendsgiving or learning about different cultures through the dishes we prepare.
Q: What makes the dining room special?
We don’t call it a cafeteria—we call it a dining room because it’s about more than just eating. It’s a place where students, faculty, and staff can come together, unwind, and share time.
I want it to feel like a special place, a break in the day where you can recharge. And we’re starting to do more community-focused events, like celebrating Hispanic Heritage Month with authentic recipes from our cooks.
Q: How does the dining program promote sustainability?
Sustainability is key for us. For example, if we serve chicken one day, we’ll take any leftovers and repurpose them into wraps or chicken salad or soup for the next day, or we might freeze them.
“I have really enjoyed the new dining service! The variety of the food is nice, and the staff are always friendly and kind.” Sopie H. ’29
We’ve partnered with DC Food Rescue, so when there’s extra food, it goes to shelters. We also compost all food waste/byproduct, recycle glass, plastics & aluminum, and use compostable paper products. We’ve also minimized the use of disposables and have reset community focus on using the dishware/ silverware available in the dining room.
Q: Where do you find inspiration for new dishes?
I love to research—I’m constantly browsing social media and recipe blogs, and I like to combine elements from different sources. Plus, I rely on my team’s input. Everyone has their own ideas and experiences to contribute (see sidebar “Honoring Hispanic Heritage Month”). Corporate chefs at Meriwether Godsey are also always sharing materials on new trends and recipes and implementing new themed meals in each account.