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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
