As students ease into spring semester, Cornell Dining has scrapped its monotonous menus from the fall in favor of redesigning food options and the dining experience.
After a rocky fall semester, where Cornell Dining made sweeping adjustments to maintain COVID-19 safety, students complained of repetitive menus such as Taco Tuesday and a never-ending rotation of French toast sticks, pancakes and tater tots for breakfast. Students also complained of long wait times — some of which eclipsed 30 minutes.
In response, Cornell Dining’s chefs and staff reevaluated and expanded their operations.
North and West Campus dining halls have brought back specialty stations, including grills and pasta bars. Spring menus will also include new specialties, with dining halls offering diverse cuisines from North Africa and the Caribbean in addition to themed holiday dinners.
Dining hall “chef dinners,” where chefs create their own specialty dishes, will return to West Campus, while seasonal specials will return on Wednesdays to North Campus. Matt Warren ’24, said these changes have created more well-rounded and diverse dining options, which have significantly improved the student experience.
“It’s gotten better,” Warren said. “They don’t serve green beans at every meal, and they have a wider variety of ethnic options.