Guest Cooks

Wheaton dining has started hosting more "special events" this year than any other year I have attended Wheaton.  From lobster night to French three course dinners the events have breathed new life into students' experiences around food in Chase and Emerson, however, one of the more popular events was the guest chef from Providence who came to Chase and served food from their restaurant.  This event featured a calamari station, a cheese bar, goat cheese pizza, and the chef himself preparing pasta dishes.

The students who I spoke to about this event told me that it was one of the better meals they have had at Chase and were particularly excited by the cheese station.  It was a very welcome event and speaks to a recurring theme in the more recent dining innovations by Wheaton to make the students feel less like they are eating in a cafeteria setting.  Other posts on this blog have also discussed events where they have felt like the food they were eating was home cooked and gave a more personal feeling to the food, making the experience more enjoyable.  Usually the food being offered in Chase is rarely a point of interest and does not foster conversation or pride, but when guest chefs are brought in or an Indian themed dinner is hosted the food becomes key in enabling interactions.  I greatly appreciate the variety and quality of the food events, as well as the crowds that the food events draw.  The dining events draw students from all over campus together and allow us all to interact and come together around the food.