Over spring break, the Dining Hall Staff received instruction on Asian cuisine from special guest chef Shirley Cheng, a teacher from the Culinary Institute of America. Chef Cheng, a native of Sichuan Province, China, worked with the Dining Hall staff for three days. This visit…
Most students who arrive in the Dining Hall early in the morning to get a hot cup of coffee or finish that last-minute assignment have likely stopped to say “good morning” to Bruce MacConnell. Bruce, who has been working at Deerfield for 27 years now,…
Since the start of the new school year, notable changes have been made to the Dining Hall—the most prominent having to do with breakfast foods, vegetarian options and beverages. These modifications have been made due to the Academy’s “Live Clean, Eat Dirty” campaign, an initiative…
If someone dared you to sit at a random table in the dining hall—a table with people you’ve never talked to before—would you do it? Well, fall term, I dared myself to and called it “My Breakfast Project.” Why? 1. It dawned on me that,…
In a move towards providing more organic food, the dining hall, under Interim Food Services Director Michael McCarthy, has stopped purchasing ground beef from a mass distributor.
Laura Quazzo ’13 has devised a plan that will allow students to incorporate their language into their daily lives by starting a Spanish sit-down table.
Exactly how much effort and time does it take to put together boxed meals for away games?
What has happened to the dining hall?
Lots of confusion over the new Dining Hall table rotation process.
Gus Wellin ’11 and Colten McCormick ’12 head the gluten-free club, which is dedicated to raising awareness and providing support for students who face the challenges of eating a completely gluten-free diet.