Who’d be a Chef?
Well apparently lots of people would. Every semester students come to see me asking how to get into the business, telling me they really wanted to become a Chef but their parents thought it a good idea they got a “proper degree” (whatever that is) before heading off to culinary school.
After a semester absence I am back! (Cue crickets chirping and tumble weeds blowing by…sigh.)
Last semester was a crazy one in the UMass Bakeshop and I didn’t have the time to write this blog. Rest assured I’m back and ready to regale you with my pastry curmudgeon musings.
The subject of Blog The Sixth is YOU!
At UMass Dining, your feedback is valuable to us. With our Text ‘n Tell program, you can send your comments, concerns, and questions to a dining hall of your choice where managers view your suggestions and respond to them. Once they do, your feedback and their comments will be displayed publicly in the dining commons!
UMass Dining is the nation’s largest campus dining operation with revenues over 85 million in 2014 and serving over 45,000 meals daily to our millennial diners. Millennials are truly leading food trends and the underlying cultural trends that are driving change. Let me share with you what is trending now at UMass and beyond…
New Guinness World Record Set for the Largest New England Clambake
On September 1st 2014, UMass Dining set a new Guinness World Record for the fifth year running. Students were welcomed back to campus with a bang at the zero-waste Green Barbeque on Labor Day, where UMass Dining served 3,003 New England clambake dinners in about two hours.
My name is Sara Hopps, a recent graduate from UMass Amherst from the BDIC program, with a degree in Regenerative Community Engagement and a certificate in Sustainable Food and Farming. Creating my own major enabled me to fully engage and challenge myself in the university as well as the larger community, setting me on a path towards community engagement.
My name is Matt. This past year I was on the Permaculture committee and now I'm a part of the UMassPermaculture Summer Garden Crew! This upcoming semester will be the start of my fifth year at UMass (my last semester!). I'm really happy and excited to have the opportunity to work in the gardens this summer. It's funny because one of the main reasons my interest in sustainability and food even began was from reading Michael Pollan's book, "The Omnivore’s Dilemma," and he just came to speak at UMass last week!
Between the stresses of classes, the anxiety of the intensified social life, and the first days, weeks and eventual months of living on one's own, the entrance into college throws a lot at the average student. When these forces bear down upon the unassuming undergrad, the one constant that takes them away is what they always turned to previously: a home cooked meal.