By Brittnay Bynum
For the second consecutive year, University Dining sent students on a culinary trip around the world, or at least metaphorically speaking, Thursday evening. In this case, the world consisted of the Clark, Fountain and Case dining halls, but the food was diverse nonetheless. University Dining Executive Chef Bill Brizzolara created the idea for the Street Foods of the World theme meal last year after cooking in a competition in Massachusetts.
“The chefs learn while they are away at different competitions and come back with something special,” said Keith Smith, director of dining and operations. Read more.