When life gave Onondaga Community College’s dining team 500 extra donuts, they made s’mores donuts, Buffalo donuts, Dorito donuts, avocado toast donuts and more.
The University at Albany in New York unveiled its newly renovated and expanded campus center last month. The venue now brims with 14 different station concepts ranging from local and campus brands to national brands and those developed by campus...
I can’t believe it’s not bacon! Here are a few incredibly creative substitutions college chefs are using to satisfy carnivorous cravings with smart double-take dishes, from a coconut BLT to a carrot hot dog and celery root steaks.
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Each week, students choose which of 10 possible food concepts they want the following week at this rotating station at Hofstra University.
Going beyond just pairing beer and food, the latest Spider in the Kitchen event brought the dining team together with a local brewer, incorporating three distinctive craft beers into every delectable dish.
At the school’s Wilson Commons, Blimpie’s and Panda Express are out and Rocky’s Sub Shop and Wok on Up are in.
The new space also helps with food systems education.
One shot deal concepts ranging from freshly smoked barbecue and a ramen bar to a French creperie crop up in different venues at different dayparts to keep monotony at bay on campus.
New this year are an allergen-friendly commissary kitchen, a vegan concept, a ramen bowl concept, and superfood-filled smoothies and breakfast bowls.