The HUDS staff devised a new campuswide foodservice system that would rely more heavily on a central production kitchen, called Culinary Support Group. CSG produces all soups, sauces, and mise en place for transport to sites around campus. Another major change involves food production at the 13 student dining halls. In the old system, halls operated somewhat independently, each with cooks preparing food in their own kitchens, using the same basic menu. The transformation seems magical.
Students walk in and stop dead in their tracks.
Removing kitchens from the layout nearly quadrupled the servery space at some houses. Now students can chat with cooks who prepare meals to order. Dining hall d cor is classic enough to last another 20 years. Lowell has gray granite countertops flecked with black, cherry-wood accents and white cabinetry. Eliot's servery features ebony-colored panels, cherry cabinets and black granite countertops.