December 2015 Features

Bryn Mawr Eats

Bryn Mawr Eats

For this issue of the Bulletin, Bryn Mawr’s chefs set a table of some of the College’s favorite dishes. Our thanks to the entire Dining Services staff, with a special tip of the toque to Chefs Bryan Jackson and Shana Fountain, Production Manager Maly Nhek, and Unit Manager Steven Sensenich, who adapted BMC’s industrial-strength recipes for home cooks. Clockwise from top right: Roast Pork Loin with Apple Rosemary Glaze, Spinach, and Mashed Potatoes; Farfalle with Fresh Basil Pesto; Field Greens with Candied Walnuts, Figs, and Stilton; and Vegan Chocolate Chip Cookies. Non pictured: Chicken Curry with Jasmine Rice; Gwenn’s Citrus Broccoli Salad; and Flourless Chocolate Torte.

With 55 full-time employees, 300 student workers, and 12 managers or supervisors, Dining Services works hard to deliver high-quality meals to satisfy a variety of tastes. And their efforts must be working because Bryn Mawr gets consistently high marks for the quality of its food.  

Among the accolades? A+ for Best Food (from College Prowler), #9 Best Campus Food (in Princeton Review), #6 on Best College Eats, and #8 for Best Dining Hall on bestcolleges.com—although Her Campus puts us at #6. In the National Association of College & University Food Services 2014 Mid-Atlantic Culinary Challenge, Executive Chef Ted Foster took home the bronze for his lobster mango and green papaya.

What makes dining at Bryn Mawr such a pleasure? It starts with the range of choices—a pasta bar, deli section, salad bar, dessert station—all with vegan selections. Plus, throughout the year, the chefs offer up themed offerings like a Fall Apple Fest, Smooth Move smoothie bar, World Vegetarian Day lunch, and a Local Sustainability Dinner. Those meals get rave reviews from students, not to mention racking up eight Loyal E. Horton Dining Awards from the National Association of College & University Food Services.

But what sets Bryn Mawr’s dining staff apart is its commitment to customer satisfaction. Want something new on the menu? Students are invited to write on their Facebook wall, send an “e-meal,” or post a “napkin note.”

Judging from those notes, students are delighted. Among their comments: “I can eat the chimichurri sauce straight out of the bowl.” “Brownies are amazing. Please make them forever.” “The meat pie tastes like my mom’s Peruvian empanadas!”

 

 

Comments on “Bryn Mawr Eats”

  1. How great that Bryn Mawr dorm meals get such high reviews now! Back in “my day” (65 years ago), it would have been poor form to praise the menus in the college dining rooms. The one most scorned was “individual fish”, which sent a high percentage of students into town for the evening meal.

  2. Well, to be honest — and I may have already written this to you — Bryn Mawr dinners were not our favorite! As I remember we either went down to French House (?) for dinner or into town!
    Mary Merchant (Jasperson) Sturgeon, 1953

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