Conn selects Les Wong as interim president
Channel 3 Eyewitness News highlighted Connecticut College’s innovative, self-operating Dining Services during a Better Connecticut segment Sept. 17.
In the live showcase, Chef Dave Perkins and Dining Services Supervisor Jina Taylor demonstrate how College staff make fresh sushi for students. Sushi is one of the College’s numerous fresh offerings that range from bold to comforting, including everything from a ramen noodle station with house-made broths, pork belly, soba noodles and soft-boiled eggs to a mac-n-cheese bar.
The College’s new pizza oven, which can cook a pizza in as little as two minutes, is also featured in the segment.
As Perkins and Taylor prepared cured salmon, bulgogi and vegetarian maki rolls for Better Connecticut hosts Kara Sundlun and Scot Haney, the group discussed the College’s commitment to sustainable food practices, including the use of locally and regionally produced ingredients and a partnership to purchase produce from the on-campus organic garden, Sprout!