Videos: Kitchen Confidential
go behind the scenes at bc dining
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, gives the lowdown on 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.
episode one: bc bakery
Head baker, Bill Coakley, and guest pastry chef and chocolatier, Jörg Amsler, take you behind the scenes at Boston College’s on-campus bakery.