Scrolling Headlines:

‘It’ has revitalized the modern monster movie -

September 21, 2017

UMass Republicans feel ostracized in political climate -

September 21, 2017

Irma hits Cuba, putting rain cloud over students’ study abroad plans -

September 21, 2017

UMass football travels to Tennessee for its first Power Five game of 2017 -

September 21, 2017

UMass women’s soccer looks ahead to Thursday matchup with Davidson -

September 21, 2017

Perussault and the Minutewomen are ready for the start of A-10 play -

September 21, 2017

Behind the “Hate has no home at UMass” campaign -

September 21, 2017

A-10 field hockey notebook: VCU, St. Joseph’s, and Lock Haven dominate -

September 21, 2017

Video games as art -

September 21, 2017

A-10 men’s soccer notebook: Davidson falls to Virginia Tech in Blacksburg -

September 21, 2017

Glazed and confused: what youth should know about vaping -

September 21, 2017

Trust the professors, and trust the system -

September 21, 2017

Beauty that exists all around you and how to notice it -

September 21, 2017

Student death reported to the University Sept. 19 -

September 20, 2017

Domestic violence and experience of Muslim women lecture kicks off seminar series -

September 20, 2017

Students demand bathroom accountability -

September 20, 2017

Small trashcan fire broke out in Kennedy Hall -

September 20, 2017

Immigration policy discussed in public teach-in -

September 20, 2017

Massachusetts men’s soccer ties Central Connecticut State in double overtime -

September 20, 2017

Atlantic 10 Women’s Soccer Notebook: Saint Louis Billikens off to hottest start among A-10 teams -

September 20, 2017

UMass dining services introduces Scheib as first in guest chef series

By Cory Greenfield Collegian Correspondent

Fine dining came to the University of Massachusetts with the arrival of former White House chef Walter Scheib Wednesday night.

Scheib was the main White House chef for 11 years, working for President Bill Clinton and President George W. Bush. He served UMass students the favorite dishes of both presidents, such as sweet potato soup and penne pasta salad.

Scheib was invited to the event by the director of Dining Services, Ken Toong. Toong said he met Scheib at the National College and University Food Service Association (NACUFF) where Scheib was the special guest chef.

Toong saw this as a great opportunity to bring some positive coverage to UMass and a great meal to its students.

Toong was excited for UMass to be the first university in the nation to have Scheib come to cook for them.

“I wanted to be the first; I wanted UMass to be the first to have this,” he said.

Also, Toong saw the guest appearance as a way to encourage and excite the students.

“There is an image of what college dining hall food tastes like, we want to show that college eating is quite different now than in the past,” he said.

Another advance Toong sees for college dining halls is having chefs from different schools across the country come to UMass and to have UMass chefs go to other schools. There is a tentative contract in the works to switch chefs with schools such as College of the Holy Cross, Harvard University, University of California – Berkeley, University of Iowa and University of New Hampshire.

Toong says that he wants to make the dining hall more like a learning common. This could be made possible by having guests chefs explain to students what dishes they are serving, and in the case of Scheib, to tell stories of the dishes he made for the presidents and their families.

Guest chefs will come to the dining halls about once a month, said Toong.

“Quality is very important, lots of variety and diversity will help to make eating at UMass fun,” he said.

The guest chef series has previously welcomed Mai Pham, chef and owner of Lemon Grass Restaurant in California and chef and owner of El Naranjo located in southern Mexico, Iliana de la Vega. A chef who will be cooking with Alaskan Seafood is scheduled next.

Cory Greenfield can be reached at cgreenfi@student.umass.edu.

Leave A Comment