The shift of high-end chefs to colleges and universities can be seen across the nation, according to Charles P. Sams, director of Rutgers Dining Services. The trend has a lot to do with the demand of the student body: Students are more health-focused than ever before and want greater options. Students today are world travelers and have developed sophisticated palates, Sams said. Burgers and fries are no longer innovative food selections.
Inside Rutgers dining halls many meals are cooked to order at various food stations. At the pasta station, students can select their own pastas and toppings and watch a uniformed chef prepare their meal. Other stations include stir-fry, omelets and pizza. Students are encouraged to interact with chefs, who regularly conduct cooking demonstrations.
On a random day this year, the Rutgers menu included a Mediterranean salad bar, crab cakes, tortellini and stir-fried vegetables. Also, on select nights throughout the year, there are themed dinners such as King Neptune Night, a seafood spread ranging from calamari to lobster, and culturally-inspired menus. Soul Food Night has been very popular for years, Sams said.
In addition to menu upgrades, the Rutgers dining facilities have been improved as well. The busiest dining halls have been renovated with granite countertops, steel light fixtures and trendy decor accents.
Also, the dining hours of operation have been extended. For those studying into the wee hours of the night, 11 p.m. takeout is an option.
Providing dining services is no easy feat at Rutgers where 20,000 to 25,000 meals are prepared daily on the New Brunswick and Piscataway campuses.
Media Contact: Nicole Pride
732-932-7084, ext. 610
E-mail: npride@ur.rutgers.edu