Few college foodservice directors are as creative or passionate about keeping their programs refreshed through special events as UMass Dining/Retail Services Director Ken Toong. He schedules a regular series of culinary-related events throughout the year, from theme meals (the recent Taste of Japan being a prominent example) to a six-week-long Guest Chef series earlier this spring. “Having a series of chefs rather than just one makes a big difference,” Toong says. “Students look at this and ...

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