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Behind the Scenes

Videos: Kitchen Confidential

Episode Nine: the Balanced Plate Model at Boston College

BC Dining Dietician Kate Sweeney, iNourish Health Coaches Kristina Talio ’19 and Bella Greene ’20, and Corcoran Commons Kitchen Manager Paul Rielly talk about the Balanced Plate Model at Boston College—a framework that informs education, programming, recipe development, and marketing of balanced, intuitive eating for students and Dining staff.

Episode Eight: Fresh to Table at Corcoran Commons

Associate Director of Environmental Studies Tara Pisani Gareau, Sustainability Student Manager Jennifer Wisnewski ’18, and Corcoran Commons Kitchen Manager Paul Rielly talk about the importance of FRESH to Table at Boston College.

Episode Seven: Menus of Change

Frank Bailey and Paul Rielly explain BC Dining's involvement in the Menus of Change University Research Collaborative and introduce some of the healthy, sustainable, and delicious dishes featured in dining halls this year.

Episode Six: Test Kitchen

Pedro Garcia and Keze Whitlow from Stuart Hall Dining show how they make new tapas dishes—and why. Students respond.

Episode Five: Being Green

Learn how BC Dining practices and promotes sustainability from Sean Canny, Assistant General Manager at Corcoran Commons.

Episode Four: Farmers' Market

Students can use dining plan dollars to buy fresh fruits and vegetables, baked goods, locally made bread, and more at BC’s Farmers Market. Derrick Cripps, BC Dining's General Manager at Corcoran Commons, discusses the market. It's open Thursday afternoons on Corcoran Plaza in early fall.

Episode Three: New England Classic

Hillside Café third cook Jim Cadin shows you how to make the BC Dining favorite that Food Management magazine named the May 2014 Sandwich of the Month.

Episode Two: Making the Menu

Visit a test kitchen with Michael Kann, BC Dining’s associate director of food and beverage, and learn about one way the team develops new menu items.