Putting the College Chef First

Doing far more than his part to counter the hairnets-and-steamtables caricature of “institutional” foodservice is Ken Toong, UMass- Amherst’s director of retail and dining services.

Thirteen years ago, while he was still working for the Marriott-operated foodservices at Trent University in Peterborough, Ontario, Canada, Toong initiated what was at the time simply a campus vegan workshop (itself a fairly prescient concept for the time), a tailored program led by a CIA chef.


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