LOUDONVILLE, N.Y. – Students returning to Siena College this fall are in for a few pleasant surprises.
School officials at Siena College cut the ribbon to its newly renovated dining hall on Aug. 28, reported Channel 9 in Albany.
The new $4.5 million facility features all new furniture, expanded food stations and updated technology. As far as the food, a new menu is also set to make its debut.
Student Center President Mike Utzig is quoted as saying, “The new dining hall is remarkable. It just goes to show when you have dedicated leaders at Siena’s campus, anything can get done.”
Classes at Siena are set to begin Sept. 5.
St. Bonaventure University
ALLEGANY, N.Y. – Freshmen arriving on the campus of St. Bonaventure University Aug. 24 to begin their “good journey,” were treated to a unique opportunity as the first group of students to dine in the $4 million newly renovated Hickey Dining Hall.
University President Sister Margaret Carney, OSF, gave a blessing and sprinkled holy water on the entrance to the facility during a ribbon-cutting ceremony.
The building renovation restores and honors one of SBU’s historic and signature buildings by preserving and highlighting its architecture while adapting it to the dining needs of today’s college student. Built in 1930, the building’s exterior remains the same, while the interior is completely re-done. The renovation includes exposing the original hemlock wood beam ceiling and ironwork, totally new wall and floor coverings, lighting, furniture and infrastructure, including electrical, plumbing and ventilation systems, as well as a totally new food preparation and serving area.
Once the doors were opened, it was show time for ARAMARK Education services under the direction of Anthony Criscone, general manager and dining services director, and his team of food service employees.
And what a show it was. Freshmen, including their family members, hungry after a long day of moving into new living quarters, were delighted with the variety of food options and the direct contact students now have with the cooks preparing 80 percent of their meals to order. These “exhibition stations” allow students to select their food choices from a refrigerated display case and hand the selection off to be cooked.
From made-to-order grilled items, pasta, a centerpiece brick pizza oven, international specialties and carving station, to the new Mongolian grill, lines were long and smiles wide as diners walked to their tables with piping hot, fresh food.
Sensitive to the unique tastes and needs of its students, St. Bonaventure dining services introduced vegan, vegetarian, low-fat and low-carbohydrate meal options, which were enthusiastically received at the opening day dinner.
“Food service is constantly evolving to fit the desires of today’s student,” said Criscone. “We strive for communication and education in this evolutionary trend.”