The Menu

Upcoming Staff Training

February 13, 2020
Tuesday, March 10 and Wednesday, March 11 : Employee ServSafe - 8:00 a.m.- 4:00 p.m. at 246 Church Street, Room 401. Thursday, March 12 : Manager ServeSafe - 8:00 a.m. - 4:00 p.m. at 246 Church Street, Room 401. Wednesday, March 18 (morning...

Food for Thought

February 13, 2020
On January 22, Yale Hospitality’s ever-popular series, Food Conversations, continued in the new year with Food for Thought, an event designed to coincide with Dr. Martin Luther King, Jr. Day. The focus was on our students and the diversity of cultural and culinary experiences they bring to the...

Year of the Rat

February 13, 2020
Yale Dining’s Chinese New Year celebration kicked-off at Berkeley College on January 25, with a 15-day festival, also known as the Lunar New Year or the Spring Festival. Every new year is given the name of an animal, and this one is dedicated to the rat, symbolic of prosperity, vitality, and...

Reminder: Harassment-free workplace requirement

February 5, 2020

REMINDER: All faculty and staff are now required to complete two hours of training on maintaining a harassment-free workplace. Training may take place online or through an instructor-led course. For addtional information, refer to the frequently asked questions on the...

Go, Potatoes

January 17, 2020
Throughout the year, Hospitality partners with select vendors for on-site, hands-on staff training. Recently, our Wellness Manager, Allison Arnett, reached out to Potatoes USA to visit campus’s Morse College on January 7, to teach us more about this versatile nightshade. Potatoes USA’s Development...


January 17, 2020
Hospitality’s Winter All-Hands meeting began on a blustery January 9 morning and was an illuminating day to learn what’s been, what’s new, and what the future holds for the department. Agatha Williams, Director of Organization and Workplace Excellence, kicked off with an overview of her team’s role...

The Great Thanksgiving Pie Sale

December 16, 2019

Thanksgiving menu planning often involves the addition of pie for dessert. Since 1981, Hospitality has stepped in to lend a hand with the baking; in fact, quite literally many hands, for the Bake Shop’s annual pie sale. This year, the Culinary Support Center (CSC) crafted, assembled, and baked...

First-Year Holiday Joy

December 16, 2019

In early December, first-year students experienced their initiation into the joys of Holiday Dinner, a Yale tradition. Since Commons closed in 2017, first-year students have been hosted at Yale on York, a popular venue for departmental events, that was decorated beautifully in a winter...

Meet Nathan Franconi

December 16, 2019

New to Hospitality, Nathan Franconi is currently training as a Third Cook at Berkeley College. No stranger to the culinary life, Franconi, a Culinary Institute of America graduate, earned an AA in Cooking Fundamentals and at age 29, has an impressive one and a half decades of professional...

James Benson, Director of Culinary Excellence

November 21, 2019
Chef James lends his inspiration, high standards, and culinary vision to Yale Hospitality’s menus. He comes to us with a background in premier resorts and restaurant dining, most recently as Executive Chef at Wynn Las Vegas, where he oversaw seven high-end restaurants as well as room and resort...

Creative and dedicated Hospitality staff hosts 2019 Thunder Brunch

November 21, 2019

The Thunder Brunch, held on Saturday, November 9, is an annual event that dates back from 2008, and is one of the most anticipated meals among “Berkeley-ites.” Named for the College’s mascot, a Thundercock, Thunder Brunch is renowned for its gastronomic excess. For 2019, Chef Dave Brooks wanted...

Food Conversation: Modern Mediterranean

November 21, 2019

On November 13, 2019, Hospitality welcomed the return of its popular series, Food Conversations, at Yale on York. November’s topic explored culinary traditions of the 21 countries that surround the Mediterranean Basin and featured guest speakers Dr. Anne McBride, Deputy Director of the Torribera...

Annual Fall Harvest Festival

October 31, 2019

Students gathered on Old Campus in mid-October for the annual Fall Harvest Festival. It was incredible event hosted by Yale Hospitality, and hailed by many as the best one yet. Eleven of the fourteen colleges residential colleges offering up their own fall flavored fare.

The Hopper...


October 31, 2019

Yondu is an all-natural and all-purpose savory vegetable based seasoning that is perfect for plant-rich cooking. Yondu can be used to creates broths with-out all day simmering, it can add rich definition to sautéed veggies, and can take pasta, grains, and beans to a whole other level. In a...

Forward Food Conference - A Celebration of Culture and Tradition

October 31, 2019

On October 16 , Yale Hospitality and The Humane Society of the U.S., hosted a Forward Food Conference at Morse College promoting plant-forward diets as a healthy and cost-effective alternative that’s better for the plant. Included in the day’s events, Hospitality’s cooks, Joe Raccio and William...

Powerful Pulses

September 30, 2019

Culinary innovation with pulses (beans) is trending - from hummus to pasta, traditional recipes and new flavors, pulses are making a comeback.

Often recognized as cost-effective, versatile, and used in a wide variety of cultures, pulses are good for both human and planetary health. They...

Paella al Fresco

September 30, 2019

In late August Yale’s upperclassman arrived on Old Campus for dinner and were treated to two variations of Yale Hospitality’s mouth-watering paella! The first, a vegan option consisted of a myriad of veggies and delicious vegan sausage crumbles. The second offered an array of fresh...

Yale Science Building Café Vending Machine

September 30, 2019

The new Yale Science Building Café ‘Steep’ will be featuring an innovative type of technology. The ShelfX system is a revolutionary smart refrigerator that will allow customers to enjoy a snack or a meal at their convenience. The ShelfX refrigerators are the new era of vending machines. To...

50 Way 150 – Dessert Experience

September 30, 2019

2019 marks two major milestones in the University’s history: the 50th anniversary of the matriculation of women in Yale College and the 150th anniversary of the first women students at the university who came to study at the School of Art when it opened in 1869.

As part of this...

Hospitality All-Hands

August 30, 2019

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,...

2019 Black Linen Awards

August 30, 2019

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...

The World of Lentils

August 30, 2019

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...

The Torta

August 30, 2019

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...

Fresh pasta on the way!

June 26, 2019

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...

Why do we love olive oil?

June 26, 2019

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...

Did you know about Stephen Schwarzman?

June 26, 2019

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...

Staff Appreciation Day

June 26, 2019

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,...

Butternut squash grilled cheese served at reunion

June 26, 2019

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.

New Kitchen Management Software

May 16, 2019

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...

A New Blending Experience

May 16, 2019

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...