More than 200 Yale Hospitality employees gathered together at the Yale Art Gallery Auditorium on August 21, to learn more about growth across the University and Yale Hospitality. Executive Director, Schwarzman Center, Garth Ross shared his thoughts about the future of the Schwarzman Center,...
The Black Linen Awards are presented to those who have completed an act that embodied the spirit of above and beyond hospitality. This year, there were 10 nominees and 1 winner. The nominees were as follows: Jennifer Bennette, Edna Echevarria, Karl Evans, Clinton Gaye, Qizhou ‘Joe’ Gou, Crystal...
On August 14, Yale Hospitality Culinarians came together for an educational session on Lentils led by the Amber Johnson and Chef James Bickmore-Hutt from the Lentils Company of Saskatchewan, Canada.
The session provided the history of lentils, their numerous uses, and their nutritional...
Christine Centola of the Culinary Support Center recently visited Oaxaca, Mexico. While there, she had an amazing culinary experience to which she refers to as ‘the best sandwich ever’. The ‘Torta’ as she called it was described as follows, “The role was fluffy, extremely light and airy, cheese...
Over 3,500 people visited the lawn of Old Campus in early June for Staff Appreciation Day. The event featured food from Yale Hospitality, fun, and live music. Thanks to all the Hospitality staff who once again did a great job at Staff Appreciation Day!
In addition to the photos below,...
Alumni were offered a delectable vegan grilled cheese during reunions. This ‘grilled cheese’ consisted of roasted butternut squash and sweet caramelized onion served on fresh multi-grain bread.
The Schwarzman Center (opening September of 2020) will be equipped with numerous state of the art machines, one of which is the Liliana Arcobaleno Pasta Machine. This machine can make several different pasta types including but not limited to ravioli, gnocchi, and fettuccine! This machine will...
Did you know that the average Yale student consumes 5.2 liters of olive oil annually? The national average is 1.1 liters per person. Not only is olive oil delicious, it’s protective and heart healthy! Olive oil has a high amount of polyphenols, a powerful antioxidant. Polyphenols aid in...
Stephen A. Schwarzman, Yale College Class of 1969, is the man for whom the newly renovated Schwarzman Center is named. Mr. Schwarzman began his career working for Donaldson, Lufkin, & Jenrette, a private investment bank based in New York City. After business school, he began working at...
Designed and executed by Chef Dave Brooks, desserts dazzled guests at the Downtown Evening Soup Kitchen (DESK) Dinner held in March.
Pictured above: Flourless Chocolate Cake with Valrhona Mousse, Hazelnut Chocolate Whipped Ganache, & Raspberry Gel
Question: Why don’t we use trays in the dining halls anymore?
Response: Removing trays from the dining halls results in half as much food waste (and compost material) as well as a reduction in water and electricity usage to clean and sanitize the trays. This contributes to Yale...
Thanks to all the Hospitality staff who did a great job at the 11th Annual Final Cut Cooking Competition held last month. Students from each of the 14 colleges partnered together to create 7 teams in the competition. At the end of the day students from Morse & Pierson college (Team Spice...
In late March, Yale’s Hospitality employees participated in their department’s own personal Health & Wellness Fair, now an annual event. Hospitality is thrilled to provide this event as health and wellness is an integral part of everyone’s work and home lives.
The day began at the...
Yale Hospitality is committed not only to our students, but also our community. Throughout the academic year, we support local soup kitchens by working with the Food Rescue organization as well DESK (Downtown Evening...
Did you know that this summer, Yale Hospitality will transition from its current menu management software (Eatec) to Jamix Kitchen Management? Jamix is cutting-edge software for managing any size or type of foodservice in the industry. Comprehensive JAMIX software manages several sides of...
The new Yale Science Building Café’s grand opening is planned for Wednesday, August 28. The current Café in Klein Biology Tower will close and the new café will open, acting as a bridge between the new and old buildings!
While there are numerous technological advancements in this...
Greetings Yale Hospitality,
A few years back, we worked on a newsletter project that led to the development of a monthly flyer for Yale Dining employees called M onthly E mployee N ews and U pdates (‘ Menu’ ). For one...
On March 26, Yale University hosted the Long-Service Recognition Dinner honoring 292 staff members for 25, 30, 25, 40, 45, and 50 years of service. Celebrants at the dinner included 10 Yale Hospitality employees who collectively have served Yale for 290 years:
35 Years...
Hosted by Yale Hospitality, the Breaking Bread Dinner showcased two of New Haven’s greatest strengths: Food and Community. The communal spirit of “breaking bread” provides the thematic cornerstone to both Downtown Evening Soup Kitchen’s mission as well as Yale Hospitality’s commitment to making...
The second annual sophomore brunch, hosted jointly by Yale Hospitality and Marvin Chun, Dean of Yale College, is destined to be another favorite annual event among students. This year the class of 2021 was greeted by a welcoming ice sculpture, a decadent five-foot chocolate fountain, Y-shaped...
Frequently drinking sugar-sweetened drinks, such as sodas and sports drinks, was associated with an increased risk of death from cardiovascular diseases and, to a lesser extent, cancers, according to new research in the...
Question: Why do we have so many plant based food options? Answer: Including more plant-based foods on menus supports both human and environmental wellness. There are numerous health benefits associated with eating more whole plant foods and replacing...
Top chefs and food industry leaders from China recently visited Yale and other Northeast universities to learn how to make their menus leaner and greener, in a two-week tour officially known as the Food Forward Forum....
Check out what Rafi Taherian and Adam Millman had to say about Yale’s hospitality operations on-campus practices and what our place is on the international stage as a leader-educator in the movement for healthy and sustainable dining....
Our Celebration of New England Dinner capped off the Food Forward Forum with great fanfare. A plant-forward menu designed and executed by Chef David Kuzma and his team, dazzled guests in the Gem Room of the Peabody Museum.
Did you know that nearly half of all U.S. produce gets thrown away? The demand for ‘perfect’ fruit and vegetables means much is discarded, damaging the climate and leaving people hungry. The EPA has developed a food...
“Why do I love Berkeley so much? I thought the reason was obvious” Sunny Miao ‘20.
The photos below were shared by Sunny Miao on Facebook and were taken at Berkeley College’s Lunar New Year Dinner.
