Chef’s Corner: More from Scratch, Cheesesteaks at Lunch and Dinner

By Purnell T. Cropper | August 31, 2010

By Gene Boyle, Executive Chef, and Malcolm Whitaker, Executive Sous Chef

On behalf of Dining Services, we welcome everyone back to campus. It’s a new year, and we’re trying new things, including a column in the Bulletin. It’s a different way for us to reach out to fellow foodies and the rest of the Arcadia community. We’ll let you know what’s going on in Dining Services, answer questions, and share recipes and cooking techniques.

This week we thought we’d talk briefly about a few changes to the Dining Center.

  • We continue to make all composed salads and deli salad, roast all our meats, and cut and make our French fries, potato chips, nacho chips, and sauces in-house. Basically, if you eat something in one of our locations, chances are we made it from scratch in our own kitchens.
  • We are also really excited to announce we will be offering cheesesteaks from the grill for both lunch and dinner every day in the Dining Center.

Keep your eye out for feature meals and special items—we like to spice things up every now and then.

There will be much more to come over the course of the semester. We hope you enjoy reading our blog; we look forward to writing it. Feel free to contact either us via e-mail (; or when you see us around on campus. Gene works in the Dining Center in the morning, and Malcolm works at night.