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Dining works with students to plan themed dinners

Photo of food from Indonesian-themed dinner
Photo of food from Indonesian-themed dinner at Morrison Dining (Iorysiella Kongguasa ’23/Provided)

By Ben Badua, Student and Campus Life

Wander into one of Cornell Dining’s eateries and you’ll find flavors and culinary offerings catering to almost every taste. Tuesday nights at Rose House offer a fusion of Mexican and Japanese cuisine in the form of birria ramen. Green curry mussels and Vietnamese Bahn Mi sandwiches are weekly staples at Morrison Dining, while Cook House leans into a theme night that cuts across cultures: cheese. 

But while chefs have long incorporated individual dishes into menus that reflect their own culinary styles and backgrounds, Cornell Dining’s operation continues to expand on a broader initiative to diversify its offerings by tapping into the eclectic tastes and experiences of Cornell students. 

“Our guests are not leaving the restaurant an hour later or checking out of the hotel in three days,” says executive chef Ambarish Lulay. “They are here for several years, and we have a responsibility to them. Our promise to students is to provide them with tasty, safe, healthy and nutritious food – but we also want them to try new things.” 

Read the full story on the Cornell Chronicle