Transforming dining hall food into gourmet meals
Priya Krishna graduated from Dartmouth College in 2013 with degrees in French and International Relations and Affairs. While she says being able to translate things from French to English is helpful, and IR fascinates her, it’s what else she did at Dartmouth that’s getting her attention these days.
Krishna wrote the book “Dining Hall Hacks” and is currently on a book tour taking her to dining halls across the country showing students they can create their own meals using the ingredients available in dining halls.
She was at Northeastern University’s Xhibition Kitchen on Wednesday, October 8 to share her tricks and tips. “This dining hall is amazing,” she said of Stetson West, home of the XK and one of several dining halls on campus. “I’ve been to more than 50 dining halls across the country, and this is the best.” She took ingredients offered in the dining hall and made some unique salads.
Deb Fantasia, the Marketing Director and Xhibition Kitchen Coordinator, welcomed Priya Krishna to the XK. This is the XK’s tenth year, and has several events each month.
Priya Krishna started reassembling dining hall food when she was a freshman at Dartmouth College. She started writing a column for the school’s newspaper about how students could take what was in the dining halls and create their own meals.
Krishna’s column, “The DDS Detective,” became so popular that the school’s dining services hired her as a marketing and communications consultant. Also in this picture are members of the dining hall’s marketing staff who photograph and videotape each event.
Staff from the university said they like attending events in the XK to learn about local chefs and try new foods. “It’s nice to get involved with the university,” said one.
The audience is able to interact with the chef the entire time that she is cooking. There are cameras above the stove which are broadcast on monitors giving the audience a look at what the chef is seeing.
During every event samples are served.
Although Krishna was making a salad with breadsticks and vegetables, the sample served during her visit was bruschetta.
“I’m not really a salad person,” Krishna explained. “But if you put balsamic vinegar, olive oil, and cheese on something, I like it. I’m a huge fan of melting cheese on things.”
Amila Cooray, left, a fourth year student, said she’s been attending events at the XK since freshman year. “I live off campus now, but I could definitely take what she showed us and do it. As she (Krishna) told me, ‘Step one: go to the grocery store.'”
After her demonstration, Krishna stuck around to sign books and talk with some of the students. She and Cooray spent some time talking about their Indian roots and family weddings.
In the past ten years, according to the staff, the Xhibition Kitchen has hosted more than 330 events. The next event is Truly Texas Mexican with Adán Medrano on Wednesday, October 15 at noon.
This entry was posted in life
, Master's Class
and tagged "Dining Hall Hacks"
, Amila Cooray
, Deb Fantasia
, dining hall
, Maura McClafferty
, Northeastern University
, Priya Krishna
, Stephanie Caldwell
, Xhibition Kitchen
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