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Holy Cross Earns High Marks for Dining Services

College received accolades from the Worcester Telegram & Gazette and was ranked No. 4 in the nation for its dining program
November 30th, 2018 by 

Kimball Dining Hall. Photos by Tom Rettig
. Kimball Dining Hall. Photos by Tom Rettig

Kimball Dining Hall. Photos by Tom Rettig
. Kimball Dining Hall. Photos by Tom Rettig

Kimball Dining Hall. Photos by Tom Rettig
. Kimball Dining Hall. Photos by Tom Rettig

Kimball Dining Hall. Photos by Tom Rettig
. Kimball Dining Hall. Photos by Tom Rettig

Kimball Dining Hall. Photos by Tom Rettig
. Kimball Dining Hall. Photos by Tom Rettig

Kimball Dining Hall. Photos by Tom Rettig
. Kimball Dining Hall. Photos by Tom Rettig

Kimball Dining Hall. Photos by Tom Rettig
. Kimball Dining Hall. Photos by Tom Rettig

Holy Cross gives you more than a top-notch, rigorous education. Students at the College enjoy gourmet food, as well.

In a recent article, the Worcester Telegram & Gazette commended Holy Cross Dining for challenging the college food stereotype and focusing on healthier options, as well as meals free of allergens. They also praised the College for running food service in-house, which “gives the culinary team the advantage to be creative,” according to Dining Director Linda Nardella.

This major mention comes soon after the Holy Cross dining hall was ranked No. 4 in the nation by College Consensus, a list that highlights the very best colleges and universities with an emphasis on their dining programs. The ranking cites Holy Cross’ dining program as “one of the first to establish an allergy-sensitive kitchen, and one of the first to incorporate an organic campus garden into its service,” calling it “a national model of sustainability and service.”

Holy Cross Dining, which has received more than a dozen national awards in the last decade, was also recognized in 2017 as one of the “7 Healthiest College Dining Halls in the Country” by Bon Appétit, a widely circulated American food and entertainment magazine.

But ultimately, for Linda Jesse, the chef at Kimball Hall, this is just business as usual. “It’s about having your finger on the pulse of what students want,” she said, from culinary trends to cultural influences.

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