Last Wednesday I had the pleasure of hearing the head of Cornell dining explain the strives that the for profit business has gone through to accommodate the needs of students. Funny enough two days prior to the Rose house event I went to a round table on food where the head of Cornell dining, professors, and students gathered to have an honest dialog about what is going wrong and right with Cornell dining.  My best friend presented at the round table so I am unapologetically biased. There are so many politics and greater bureaucracy that goes into having cornell dining soar above the rest.

I was surprised to learn that the Rose house chef goes through various processes to determine what is palatable to Cornell students. I was surprised to hear that he sometimes looks through the dish disposal line to see what students did and did not enjoy. I was not surprised to learn that before Cornell the chef worked at the Ritz Carlton. The way he described the artsy of his work was so delicate, yet riveting. He explained to us that he only spoke French while in the kitchen and other anomalies that I did not expect.

Who would’ve known that there is so much that goes into running Cornell dining. It is more than just an overpriced meal plan there is so much more to it.