I thoroughly enjoyed attending last week’s lecture with Paul and Chef Daniel. From the very start, I could see how enthusiastic Chef Daniel is about his job. All and all, there were a number of interesting questions raised about the dinning here at Cornell. While I have only been at Cornell for one semester, I am very appreciative of Cornell’s food especially coming from a university that adamantly did not focus on dinning.
In regards to potentially expanding dinning hours on West, I was not appreciative of the answer that Paul gave regarding this idea. I understand that there are budget constraints and union concerns, but the fact of the matter is that Cornell does not have a true “Late Night Dinning” on West where students are able to grab something to eat very late at night after classes or after going out on the weekends.
Nonetheless, I was shocked to see their swiftness in listening to some of our concerns. For example, within the next day or so, the Chefs in Rose House moved the cookies away from the fresh fruit stand to better adhere to nutritional and allergy concerns.
I am still not sure why House Dinners are more limited in the dessert department. I enjoy the nuanced desserts, however, I do not believe the dinning services should limit students even more with their limited selection.
I enjoyed Paul’s presentation on Cornell’s dinning services beyond West campus and certain changes that he and his staff are looking to make for years to come. I feel as though this lecture/presentation made me more aware of the food preparation and hospitality practices with a behind the scenes look. I am very glad that I attended this lecture last week.