University of Massachusetts Amherst

There are a few college and university dining programs that are on the cutting edge; such programs are a far cry from the mystery meat and "surprise" dish experiences of my school days. These contemporary dining programs offer a variety of cuisine prepared by chefs, cooks, and food and beverage teams that rival those of some high-end hotels and restaurants. Both the level of professionalism, and the ambiance of the facilities are impressive. This is one trend in American dining that I hope takes hold and becomes the norm instead of the exception.

One shining example of this change is the University of Massachusetts Amherst dining program. In fact, the program's reputation is so good that the National College and University Food Services recently awarded it for its outstanding food service. Ken Toong, the director of dining services, is committed to introducing local produce, sustainable agriculture, and a seafood watch program within the menu.





I helped to kick start a guest chef series for the U of M Amherst in which I wrote the menu for dinner service for over 3000 students. The staff and I served informal White House dishes including fire cracker ribs, curry, sweet potato soup, and Caribbean grilled chicken. The dining room appeared to be full of some very content people; the students literally couldn't get enough. This event also served as a fun time to greet people, share stories, and take lots of pictures with the students and staff. The evening then ended with a key note talk followed by a question and answer period. Special thanks to Chef Willie Sng and Tony Jung for their help preparing the food and to Martha Monaghan and Ken Toong for putting the program together.