Glen revamps food, décor
The Glen dining hall has received a complete overhaul, said Chris Shoul, campus executive chef and director of operations at West Village Dining Hall. Glen cooks will now use fresh vegetables, and will cook and roast their own meat, rather than using frozen food.
New international options are also available, along with a Silk milk machine. Administration also purchased new pans, silverware and five LCD TVs to be used as menu boards.
Junior Devin Morgan said that he enjoys the new Glen atmosphere.
“I only came here once last year and it wasn’t the best, so I didn’t come here anymore,” he said. “Now I live in the towers, so I decided to try it out again and now I come here almost everyday now.”
Sophomore David Wootan disagreed.
“It looks the same to me, it’s the same,” he said.
The Glen Marketplace’s new look, feel and food stations follow more of a restaurant-style set up, Shoul said. The staff has re-named the stations and enhanced the quality of the food greatly.
Stations include Bowlful, Doubletreat Bakery, Garden Emporium, Signature Sandwiches, TU Vegan, Morning Edition, Flavors and Grille Specialties.
Shoul trained the workers over the summer and got them excited for the new reopening, he said.
“We realized that the Glen kind of got put on the back burner, to be honest, some things slid there,” he said. “This summer we said ‘it’s time to step up the game.’”
Stations will rotate their menu every few weeks to keep the variety fresh, Shoul said.
Executive Chef Barbara Dyson said this is an exciting time to be a worker at the Glen.
“I’m happy to be here,” she said. “I am so excited we have got premium ingredients for the first time in years.”
The Glen is doing something that no other colleges are doing, bringing an international flair, Shoul said.
“I’m just excited that it’s something new and something different,” he said.