Today we were able to listen to and question the people who have one of the largest impacts on us during our time living on campus- the associate director of Cornell Dining Paul Muscente and Daniel Czebiniak the House Chef and manager of Rose House Dining.  While it may not be your moms cooking, they are providing freshly cooked meals to you everyday, but then again they are providing over 19,000 meals a day.  Not only are they filling our stomachs with delicious food and taking our stressed out minds off of prelims for a few moments a day, but they are also striving toward healthier food.  Not only are the menus custom made for each dining hall, but they are also adapted based on what it is that we are eating and enjoying.  If customizing a menu week after week for the taste’s of college students wasn’t enough, they also cater toward those with allergies.  My sister is gluten intolerant and so to learn that there is a nutritionist she could work with and that the chef would custom make her a meal is incredible.

It was really nice to hear all the updates occurring with Cornell Dining and learn about the many resources they have available to students.  One of these resources that I did not know about was that the nutritional facts about all the meals served in dining halls and cafes can be found online.  I also found it interesting that the dining halls were moving toward having vegetables be the center of the plate and that we don’t necessarily have to wait on line if there is something later on in the line that we want.