By Errol Huffman, Dining Services Director
Excitement bubbles across campus as we near the end of the spring term. Three classes rise and one graduates, moving on to the next phase of life. Employees such as myself in dining services love this time of year and enjoy being a part of the lives of students and, hopefully, playing a positive role in the Dickinson experience. We care little of budget concerns when it comes to our students: my goal is to give all employees the best resources available to do their jobs well and to help our purchasers and cooks source the highest quality ingredients for our customers.
I am very proud of our new management team and how they have responded to the challenge of putting the right resources where they need to be. And I’m proud of all they have done in the last eight months, not to mention what the entire dining services team has accomplished in the last two years. Team members have adapted well to extending meal hours in the cafeteria to improving the quality of food preparation and service.
Retail team members helped us expand the acceptance of reusable containers in Union Station and The Quarry, added the very popular Faculty Feature Sandwich, made an overwhelmingly successful and popular new option with Mai Bowl, and added a hot Grab & Go breakfast sandwich through the week. Our executive chef is feverishly working to improve culinary training and procedures while developing an impressive overhaul of The Caf menu.
But we are not looking past what is yet to be done in the coming weeks. You can still look forward to final exam treats from dining services and other departments, including our Monday Night Late Breakfast. And we’ll be ramping up for the next week’s Caf Faves night to close out exam week as we launch into Senior Week festivities. Good luck with your papers, projects, and exams! We’ll be here for you.
