I’m in the land of Emily Dickinson. Just finished speaking here at The University of Massachusetts, Amherst to all the college chefs across North America.
I’m blown away at some of the innovative dining programs feeding the youngsters now. It’s no longer the chicken puck trough of force fed plastic tray mindless consumption. There is some amazing stuff going on within these campuses.
At the forefront is Ken Toong and the team here at UMASS. They have made food a part of the culture here in student life.
It opened my perspective to the silent part of our industry working so diligently away everyday feeding what could be the most important population in the world: students.
By raising the bar in college dining along with what’s going on with the restaurant world and street food, there just might be some fun times ahead as this culture towards food begins its next chapter.
I feed a lot of college students out there on the streets and in my little rice bowl spot, but I forgot for a minute that food has become equally exhilarating for them at school as well.
Big props to the programs at:
University of British Columbia
And all the other chefs I met doing their thang across the country.
Big ups to these innovators in college dining that will shape the next 10 years of Freshmans to come.