The Culinary Culture at BYU: Sustainable and Cost-Conscious

The Culinary Culture at BYU: Sustainable and Cost-Conscious

When he was hired to oversee dining services at Brigham Young University in 1997, Dean Wright had a number of goals. One was to up the “culinary quotient” of the campus's meal service.

CULINARY EXCELLENCE IS JOB #1. When Dean Wright came to BYU, he promised to instill a culinary culture, and venues like Cannon Center Commons

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