The Menu

Do Your Part

November 13, 2020

Spotlight on the Ground Café Team

November 13, 2020

We’d like to recognize the new team at Becton! Led by Lynn Torello, all three employees - Kortney Jenkins, Edna Echevarria, Ellen King - have volunteered to come from other retail units to support this location. The Becton platform went from a la carte options, which were primarily coffee and...

Spotlight on Yale Hospitality - Catering Team

October 16, 2020

With our catering operation currently suspended, we are proud that our Catering team has continued to step up and support the broader Yale Hospitality organization. With our students back on campus, there have been plenty of shoes to fill! Our Catering staff has been supporting student needs and...

Hospitality Spotlight on COVID-19 Testing Staff

September 18, 2020

Since March, our staff has continued to show just how dedicated and nimble they truly are! We’ve shifted operations and roles, and reassigned members to areas previously unfamiliar to them – each carrying their weight with grace and positivity. When our team was tapped to take on COVID-19...

Sushi, Steep & more

September 18, 2020

This week, our retail operations at Ground Café, Steep Café and Café Med reopened to serve their unique communities – providing a lunch meal plan and specialty meal deals.

We’ve been able to bring sushi to our students...

Davenport Staging & Facilities Support Teams

July 17, 2020

For the past few months, our entire team has been dedicated to planning and preparing changes to our dining experience in anticipation of the return of students this fall. This month, we’re proud to highlight the teams who have been unwavering and collaborative to prepare for students’ arrival...

A message from Rafi Taherian

June 11, 2020

I want to take a moment to recognize that these have been some of the toughest weeks we’ve experienced recently. President Salovey couldn’t have said it better in his May 31 message : “At a time when the...

A message from Rafi Taherian

May 13, 2020

I hope you and your loved ones are safe and healthy.

I cannot thank enough our frontline team members who are providing support and food service to our students, first responders, and our campus community.

I trust that you had an opportunity to join President Salovey and the...

Here for our heroes

April 24, 2020

Thank you! To date, we have served over 4,000 meals to students remaining on campus, as well as first responders and other individuals in isolation throughout campus. We are grateful to our entire Yale Hospitality team for your unparalleled efforts – alongside first responders and frontline...

Community food donations

April 24, 2020

Over the years, Yale Hospitality has had a long-term relationship with the city of the New Haven through providing food to soup kitchens, staff volunteering for fundraising, and participation in varied activities in support of the community. Maureen O’Donnell, Residential Dining General Manager...

Hospitality Heroes

April 24, 2020

They say not all heroes wear capes—well, at Yale University, some of them wear chef coats.

Nicole White, First Cook at Trumbull Dining, and Craig Staffey, CSC Garde Manger, are just two of Hospitality’s many staff members who have demonstrated unparalleled commitment, leadership,...

Yale Payroll - Paper Paychecks

March 25, 2020

Until further notice, paper paychecks are no longer going to be distributed or available for pickup. Staff, students, and faculty who currently receive paper paychecks will have two choices for receiving their paycheck:

Direct Deposit -...

Food Convo Times Two!

March 12, 2020
February was a busy month for Hospitality’s Food Conversations series. Recently, we hosted an exploration of biodiversity in African food and culture with chefs Selassie Atadika and Pierre Thiam, moderated by Eddie Mandhry, Director for Africa and the Middle East at Yale’s Office for International...

Hospitality Snapshots- Joanne Ursini

March 12, 2020

Joanne, a Desk Pantry worker at Davenport, has been with Hospitality for over 20 years. She takes special pride in Davenport’s spa water and is truly artful with its presentation, from a seasonal mix of fruit, to crafting swimming sharks out of cucumbers, or a Halloween display of spider webs...

Upcoming Hospitality Training - March 2020

March 12, 2020
Wednesday, March 18: Culinary Innovation Training at Stiles and Morse Colleges 7:30 a.m. - noon with Chef Jonathan Zaragoza of Birrieria 12:30 p.m. - 3:00 p.m. with North Coast Seafood Friday, March 20: Allertrain at at Yale on York (150 York Street)...

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...

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...

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...

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...