TenBerke designed the new dining hall at Yeh College of Princeton University. (Photo by Chris Cooper)
How College Dining Has Evolved
By Wendy Greenberg
Chef Michael Gattis has the same philosophy whether he is introducing kale to Princeton elementary school students or working as executive chef at Princeton University’s Rockefeller College and Mathey College dining halls: “Our mission is to tie in what is going on here at Princeton (University), and that’s education. We have that gift to be able to do that through food,” he noted in a 2018 Dining Services strategic plan.
As a volunteer for Garden State on Your Plate, Gattis helps educate young students to be open to new tastes, comparing raw and cooked vegetables drizzled with lemon, salt, and pepper. “We are starting a healthy dialogue at an elementary school level,” he said of the 15-year-old program, which brings fresh produce to school cafeterias at lunchtime. more