Three eating clubs announced the number of shared meal plans that they will allow next year in an information session yesterday that also featured samples of potential dishes in the new four-year colleges.
The session, held in the Chancellor Green rotunda, included representatives from the eating clubs as well as Director of Financial Aid Robin Moscato and Director of Dining Services Stu Orefice. It provided further details on the University's announcement last month that it will increase financial aid packages to make club membership more affordable and allow some upperclassmen to affiliate with both a club and a four-year residential college.
Quadrangle Club will allow 10 shared meal plans for seniors and 10 for juniors. Ivy Club will allow two for seniors and two for juniors, though Ivy representative Wyatt Rockefeller '07 said these numbers are subject to change. Finally, Cloister Inn representative Kyle Voorheis '07 said that eight seniors and eight juniors will be allowed shared meal plans at his club.
Colonial Club sent representatives to the session but did not release the number of shared meal plans, while Tower Club members Kent Kuran '08 and Audrey Burgess '08 said their club will allow "limited" numbers, mostly for residential college advisers.
Tiger Inn and Cap & Gown, Charter and Cottage clubs did not send representatives. Terrace Club has already announced that it will accept three shared meal plans.
"The reason that there's a cap on how many students can have shared meal plans is that we don't want to lose our members during meals to the dining halls, especially since our club is one of the smallest on the Street" Voorheis said. "We don't want to risk our members not being around as much. Eating meals in the dining halls will detract from the eating experience of the club."
Though shared meal plans are only given to a limited number of upperclassmen, every upperclassman will be given two meals per week in the dining halls, regardless of whether they're in a club, Orefice said.
"This is for just in case you might want to have Sunday brunch with us," he said. "However, there will be some limits to when you can come, such as on special chef nights."
Orefice also commented on the new food options that will be available in Whitman College and the newly renovated Rocky-Mathey dining hall.
"There will be a pizza and pasta area like the one in Frist," he said. "There will also be a Euro station that will have European foods that are cooked in smaller quantities. There will be a 'Sizzling Salads' section which will be like the Firebowl that we now have in the dining halls. The last difference will be the grill station that we'll have that will feature larger burgers and just larger portions in general than what we have now."
Besides the increased variety of food, Whitman and Rocky-Mathey dining halls will each boast two to three chef managers who have previously run their own restaurants. Madhu Sharma, who will be a chef manager at Rocky-Mathey next year, served samples of possible dishes at the information session, including lobster and rice cakes and tofu with cabbage.
After completing a cooking apprenticeship in India, Sharma worked as a chef in Europe for two years and then in Canada for eight-and-a-half years. He also was a chef at various country clubs in New Jersey and started hotel restaurants in Denver, Phoenix and Toronto. At Rocky-Mathey, he plans to use "all [his] knowledge and experience to improve the dining halls in all directions."
The information session, which attracted about 15 students, was also meant to clarify how eating club financial aid will be awarded. Moscato said the $2,000 increase in financial aid is based on the average cost of a club meal plan and doesn't include any social fees. The increase will be added to all junior and senior financial aid packages automatically; students who are not part of an eating club can use the money at their own discretion.
"I think everyone is happy with the steps that the University has taken," Syverson said. "It's great to see the University giving students these opportunities regardless of whether they have the money for it or not."
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