Food Services

What’s new in food at �r��? Explore new dining options across the three campuses

mattimar — Fri, 13 Sep 2024 17:26:43 +0000

What’s new in food at �r��? Explore new dining options across the three campuses

mattimar Fri, 09/13/2024 - 13:26

Cutline

Sushi is one of several freshly prepared and culturally diverse dishes that �r�� students can indulge in at Food Services locations and retail outlets on the three campuses (photo by Don Campbell)

Mariam Matti

Topic

Our Community

Food Services

�r�� Mississauga

�r�� Scarborough

Subheadline

From produce grown on campus to dishes inspired by global cuisines, �r�� students have a bounty of choice when it comes to food options

The �r�� is introducing a range of new dining experiences across its three campuses this fall.

From late-night bites to authentic dishes and healthy grab-and-go options, there’s never been a better time to chow down on �r��’s three campuses.

Here are just some of the new menu items, concepts and programs that �r�� students can expect to find this fall:

�r�� Scarborough: New offerings at Harmony Commons

Left: Tony De Gregorio and Todd Wadsworth make gnocchi. Right: A chef at the fresh pasta station (supplied images)

At �r�� Scarborough, new additions to the Harmony Commons dining hall offer students fresh, made-to-order options and an enjoyable dining experience.

They include a made-to-order pasta station and self-serve machines that dispense everything from sushi to slushies (with chefs preparing the pasta and sushi behind the scenes).

“We really strive to use fresh and made-to-order ingredients,” says Todd Wadsworth, food services co-ordinator of Food Partnerships at �r�� Scarborough.

He adds that the new machines will make the process of serving 1,200 meal-plan students faster and easier.

Students will also benefit from fresh produce grown in the Harmony Commons dining hall across from the salad station – courtesy of Lyrata Inc., a �r�� student startup.

The salad station at Harmony Commons dining hall (supplied image)

“It’ll be grown, harvested [inside the dining hall] and flipped over to the kitchen where they’ll wash it and then it will be put out onto the salad station,” says Wadsworth, noting that he and Assistant Director Tony De Gregorio both have culinary backgrounds and are passionate about food.

Upcoming projects include a tri-campus cooking competition and cooking demonstrations in partnership with the culinary programs at Centennial College and George Brown – all of it livestreamed on YouTube.

The guiding principle? “It’s not just a meal plan, it’s an experience,” De Gregorio says.

�r�� St. George: Rotating menus and authentic dishes

New concepts on the second floor of Robarts Library include Foodie Finds and Chef's Corner (photo by David Lee)

Robarts Library is no longer just a hub for knowledge, it’s also a place for gastronomic exploration thanks to two new pop-up menu concepts offered by Food Services – Foodie Finds and Chef's Corner, both located on the second floor of the Robarts Library.

Jaco Lokker, �r��’s director of culinary operations and executive chef, says Foodie Finds – which will also be introduced in residences at New College, Campus One and Chestnut – responds to a growing demand for variety and authenticity. “By developing smaller menus and rotating them frequently, we’re able to introduce fresh and culturally diverse foods to our locations,” he says.

The menu at Foodie Finds also features poutine, mac and cheese, tacos, baked potatoes and more, offering students different culinary styles and comfort foods they love.

Chef’s Corner will host pop-up menus inspired by global cuisines, cycling through dishes every two to four weeks.

Lokker says his team is excited to develop menus that explore regions such as Brazil, Peru, Argentina and others by using authentic ingredients that honour the cultural roots of each dish.

“We do a lot of research,” he says.

Meanwhile, Food Services has rolled out a new allergen and food intolerance identifier on its website, making it easier for students and �r�� community to make informed dietary choices.

Food Services is also expanding a pilot project called Spaces and Experiences Foodies that will allow students to contribute to the development of future menu items on the St. George campus. Students can find more details on the Food Services website and on their Instagram account.

Students can skip the line by ordering through the Food Services app and at kiosks at the retail food locations to take advantage of the new culinary offerings on campus.

�r�� Mississauga: Pizza, sushi and late-night snacks

UTM Davis Building food options (suppplied images)

At �r�� Mississauga, the new additions to the campus food scene are convenient, freshly prepared and, of course, delicious.

“In partnership with our food service provider, Dana Hospitality, we are proud to offer our UTM community a variety of menu choices with a focus on being made from scratch and inspired by fresh ingredients from local suppliers and our very own UTM Farm,” says Megan Evans, �r�� Mississauga’s assistant director of hospitality operations, Hospitality & Ancillary Services.

The Oscar Café in Colman Commons is introducing the first-ever Rawcy’s Late Night Eats menu, named in honor of �r�� Mississauga’s mascot, Rawcy (pronounted “Rocky”) the Eagle, featuring a variety of pub fare and other fan favourites, while over at the Davis Food Court, Fresh Baked out of the Oven now includes more than just pizzas, introducing other options from cheese bread and baked pasta to calzones and dessert pizza.

At the North Side Bistro, a new Italian hot table will serve a variety of hot sandwiches such as eggplant parm, porchetta and meatball – and Roman-style pizza, sold by the square.

For a quick bite, the Fair Trade Café now offers an expanded selection of grab-and-go bakery items including stuffed croissants, pre-made breakfast sandwiches and muffins – all of which can be warmed by staff upon request.

Two other new developments: Ah-So Sushi will now be available at various locations across campus and there is a new Reis & Irvy’s frozen yogurt machine in the Communication, Culture and Technology building.

“With a variety of made-to-order and grab ‘n’ go options available, students and the UTM community are able to choose and customize their dining experience to best suit their needs and schedules,” Evans says, adding that students should also keep their eye out for new food trucks.

These exciting new offerings, coupled with existing Food Services locations and the assortment of branded restaurants, ensure that students on all three �r�� campuses have a bounty of choice. As always, students with dietary questions or concerns are encouraged to contact their dining location of interest to discuss their individual needs.

�r�� chefs bring more sustainable, plant-based food to campus menus

Christopher.Sorensen — Fri, 26 Aug 2022 16:22:18 +0000

�r�� chefs bring more sustainable, plant-based food to campus menus

Christopher.Sorensen Fri, 08/26/2022 - 12:22

Cutline

�r�� Food Services has pledged to convert an additional 20 per cent of its menus to plant-based options as part of the university’s broader sustainability effort (photo by Johnny Guatto)

Topic

“Wow!” was the first word out of Chef Jaco Lokker’s mouth after biting into a vegan burger made of black beans and tempeh that was seasoned with herbs and spices.

The �r��’s director of culinary operations and executive chef recently joined other �r�� chefs in a kitchen at New College for a workshop on how to cook delicious, nutritious and sustainable plant-based foods.

Lokker says �r�� students are increasingly conscious of food and agriculture’s impact on the environment – and are asking for more plant-based options.

Jaco Lokker

“It's definitely demand-driven and the demand [for plant-based foods] is up everywhere – in institutional settings, restaurants and grocery stores,” he says.

�r�� Food Services has pledged to convert another 20 per cent of its menus to plant-based options as part of the university’s broader sustainability goals, Lokker adds.

The recent workshop by Forward Food for Professionals, a foodservice organization supported by the Humane Society International, was part of that effort. There, �r�� chefs learned to make Bolognese with tempeh instead of meat, and meringues with aquafaba (the liquid left over from chickpea cans) instead of egg whites.

�r�� News caught up with Lokker for a sneak peek at the delicious, healthy and sustainable foods that will appear on �r�� menus this fall.

What kinds of things are you learning in the workshop?

How to make a meringue with aquafaba (the liquid that comes off the chickpea), or how to take tempeh and make it taste like bacon. With different spices and ingredients, you can take it and roast it and it kind of has a bacon flavour to it. It’s just a different way of making a veggie burger.

Then there’s a vegan French toast. Usually you need eggs, right? Well, you can use flax seed – you soak and puree it – and it gives the same effect as the eggs.

Why are you taking this course?

We actually took a pledge. The university has pledged to move toward more plant-based food – an additional 20 per cent of our menu. That’s why we asked Forward Food to come in.

Our overall goal is to continue to grow our plant-based offerings for our students and community – for many reasons. It’s a healthier diet and it’s more sustainable for the environment. I’m not saying that animal protein is bad, but plant-based is better all-around and is a more sustainable product.

Can you share more details about recipes you're adapting to use only plant-based ingredients?

A perfect example is, instead of doing a chicken pot pie, we’re doing a chickpea pie with coconut milk. We’re also making a pasta Bolognese, but instead of using a beef product, we use tempeh for the sauce.

And instead of a grilled barbecue rib, we’re doing a grilled barbecue tofu. Those are the kinds of lessons we’re looking to do over the next few days.

�r�� chefs participate in a two-day workshop focused on cooking delicious, nutritious and sustainable plant-based foods (photo by David Lee)

Are these plant-based dishes as tasty as the traditional recipes?

I just had a burger [made of black bean, tempeh, herbs and spices] and went “Wow.” I’ve had a lot of plant-based burgers in my life, but this was phenomenal. I just had a few dishes that were full of flavour. It really comes down to – and this is what it’s all about – saying, “Hey, you can take this to the next level by doing this.”

A lot of the flavour is actually spice-driven. As chefs, I think we’re often guilty of overthinking things a little bit. For the most part you don’t miss the meat.

Falafel sliders with kale, tabbouleh, papaya chutney and spicy tahini sauce (photo by Johnny Guatto)

What do you mean by “overthinking”?

As chefs, we look at a situation and think: How are we going to substitute? What are we going to do to make this chicken à la king not chicken à la king? I wouldn’t have thought of using chickpeas. I would’ve thought, “Oh, we’ll use tofu or seitan [a vegan meat substitute made from hydrated gluten].” But chickpeas are a good protein source. That’s what I'm trying to say. As chefs, we let it run away from us and this [workshop] just kind of grounds us and brings us back to Earth and shows us the options available.

Do you find you're moving towards more of a plant-based diet in your personal life, too?

I definitely cook more plant-based meals at home. We don’t consume a lot of animal protein like we used to. On Instagram, I label myself as a part-time vegetarian. We used to cook steak and have one each, but we now split one three ways. And I cook steak much less frequently than I used to. You just move away from those options.

To be quite honest, there are so many more different products on the market today compared to five, six, seven years ago. In the produce section of the supermarket, plant-based products used to be limited to five or six items in the fridge. Now, it’s an entire fridge. There’s definitely growth in that segment.

The ingredient list on a pair of eye-catching pies includes avocados and dates (photo by Johnny Guatto)

How do you think menus at �r�� will change next semester?

There are dishes already from what we're learning today that are being added next year. The pot pie is one example.

In another change, students will have more choice among plant-based options at food stations where they can customize their food. At the pan station, for example, where I would’ve previously had two or three animal proteins and six or seven plant-based options, we’ll now have one animal protein, two plant-based protein options and the vegetables.

Then there’s our Flex Burger. It’s 70 per cent Ontario beef and 30 per cent portobello mushroom stem. That mushroom stem could’ve been composted or thrown out, but instead it’s being consumed.

This isn’t just about offering more plant-based food; we’re also rethinking how we’re building our recipes. When I used to make a beef stew, it was 70 per cent beef and 30 per cent vegetables. Now, we’ve moved all our stews to a 50-50 ratio.

Do you have any tips for people who want to cook more plant-based meals at home?

I remember, many years ago, I was able to find only three cookbooks at Indigo that were plant-based or vegan-based. Today, you can walk into an Indigo and the main roundtable is all plant-based recipe books. There’s no shortage of information on plant-based cuisine.

I think the best place to start is just thinking about what you like to eat. If I like curry chicken, I can make that now with tofu. If I made it before, I’ll substitute the chicken with tofu or with chickpeas.

It’s not about having to cook differently; it’s about rethinking the ingredients.

If you’re on a student budget, is it better for your wallet to cook more vegan dishes, too?

Yes and no. Processed plant-based products can become expensive. In general, there used to be a scale where, if you looked at animal protein, it was double or three times the price of produce. That’s not necessarily the case anymore.

There are still some savings though – no doubt. Carrots, onions and potatoes are much more economical than a steak. So, in theory, yes it's more economical – and legumes and pulses are a good source of protein and there’s so much you can do with them, from making salads to stews and soups. You can even grind some of them out and use them in doughs.

�r�� chefs prepare a mango tofu curry and tempeh Bolognese (photo by David Lee)

You said in a recent CBC interview that this move toward plant-based food is in response to student demand.

Yes. Our students are coming to campus today very much aware of climate issues and the impact of animals and diets on our planet. So, we have to be able to accommodate them.

I also think we need to be good stewards of our planet, make sure we’re socially responsible and make sure we do everything we can to protect the environment – local procurement, reducing animal protein on our menus, offering more plant-based options, different sources of packaging or reusable packaging.

It’s definitely demand-driven and the demand is up everywhere – in institutional settings, restaurants and grocery stores. And it will continue to grow over the years. It’s not a fad.

This is the future of how we need to live.

Beyond Wordle: �r�� students, staff and faculty share their pandemic hobbies

geoff.vendeville — Mon, 24 Jan 2022 19:08:43 +0000

Beyond Wordle: �r�� students, staff and faculty share their pandemic hobbies

geoff.vendeville Mon, 01/24/2022 - 14:08

Cutline

Divya Dey, an undergraduate student at �r�� Scarborough, used the pandemic as an opportunity to take up outdoor hobbies – from camping and caving to tree-top trekking (photo courtesy of Divya Dey)

Geoffrey Vendeville

Topic

Our Community

Ecology and Evolutionary Biology

Faculty of Arts & Science

Undergraduate Students

Solving Wordle’s daily mystery word has emerged as the latest in a long line of pandemic-era pastimes – beginning with the sourdough-baking craze of 2020.

Yet, while the online puzzle has quickly racked up millions of devotees, it's not the only thing helping people cope with a frigid winter amid the latest – and hopefully last – wave of COVID-19 transmission.

�r�� News asked �r�� students, staff and faculty what's bringing them joy these days.

Divya Dey

Bachelor of science student at �r�� Scarborough

(Photo courtesy of Divya Dey)

As a fourth-year student at �r�� Scarborough studying environment sciences, I love being immersed in the great outdoors! But being a student, it can be hard to find time to do the things I love, so, since the start of the pandemic, I made it a mission to try new things in outdoor settings.

I have gone cliff jumping, caving, tree-top trekking, camping, visited farms, gardening and countless hikes across Ontario. This has allowed me to push my personal boundaries, try new things and bond with my family (especially my dog) while doing so!

Charlie Keil

Principal of Innis College and professor in the department of history in the Faculty of Arts & Science

When the pandemic caused my local gym to close, I started running every day – always early in the morning. There is only so much techno music one can listen to, which led me to podcasts. I’ve now become a devotee, particularly to those that offer political analysis or cultural commentary.

The one caveat: They must last close to one hour, so that I don’t have to switch my selection midway through my run. COVID-19 is thoroughly pernicious, but it has provided an opportunity for sustained edification. A regular dose of Ezra Klein is good for the brain. And now I can’t get by without my weekly instalments of the Slate Political Gabfest and Culture Gabfest.

Lisa Erdle

PhD candidate in the department of ecology and evolutionary biology in the Faculty of Arts & Science

One thing that is getting me through the latest phase of the pandemic is spending time outside.

This time of year, the waterways around the Toronto Islands typically freeze. This year, in the thick of our cold weather, we’ve had perfect conditions for skating.

We’ve also gotten a bit creative – my husband and I built an “ice sail” by repurposing items we found in the trash, including a broken paddle and a ripped sail.

Going out on the ice (with safety gear, of course) and trying something new reminds me that we can have adventures in our own backyard.

@outsidebrendan Ice skate sailing pt. 1! #wintermagic #wildice #getoutside #iceskating #olympicscountdown ♬ Rasputin (Single Version) - Boney M.

Nick Iwanyshyn

Photographer and video producer at �r�� Mississauga

(Photos courtesy of Nick Iwanyshyn)

My fiancé and I moved to Hamilton from Toronto in the spring of 2020.

Over the summer, we made a habit of riding our bikes to a coffee shop every Saturday – never the same one twice – to explore our new surroundings. Some of our favourite cafés so far are Smalls Coffee, Durand Coffee and Synonym Shop.

With the temperature occasionally dropping to -20 Celsius, it can be hard to find motivation to go outside. But even in the depths of winter, I never regret leaving the house for an oat cappuccino.

Jaco Lokker

Director of culinary operations and executive chef

Like many, I rediscovered the joy of cooking at home. I started the pandemic by scrambling around, trying to find yeast and flour so I could bake bread. I quickly realized that bread was just not my thing.

After that, I spent my summer barbecuing, having a friendly competition with my neighbour to see who would master the almighty brisket.

As fall arrived, I finally found my true passion: making incredible, rich and flavorful homemade stocks. Or some would prefer to refer to them as bone broth. To me, they're the same. They bring an immense amount of flavour to meals. I use them as a base for all my soups and stews. I've also used them for dishes like risotto or when making rice pilaf or paella.

I have added a recipe for my favourite: leek and potato soup. For those still baking bread, I bow to you!

(Photos courtesy of Jaco Lokker)

Jaco Lokker's leek and potato soup

Servings: 8
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

Ingredients:
30 grams — Butter
700 grams — (3 large) Leeks roughly chopped, white and light green only
700 grams — (8 medium) Yellow fleshed potatoes, peeled and roughly chopped into 1/2-inch pieces
2 litres — Chicken broth or vegetable broth
2 — Bay leaves
250 millilitres — 35 per cent cream
To taste — Himalayan sea salt
To taste — Fresh ground black pepper

Chopped chives for garnish

Instructions:

Melt the butter over medium heat in a large soup pot. Add the leeks and sauté, stirring regularly, until soft. Adjust the heat if necessary, to avoid the leek from browning.
Add the potatoes, your choice of chicken or vegetable broth and bay leaves. Let the pot come to a boil and reduce heat to a simmer. Simmer for 15-20 minutes, or until the potatoes are soft. Add the 35 per cent cream and season.
Remove the bay leaves, then purée the soup with a hand-held immersion blender or a regular blender until smooth.
Serve in a bowl and top with chives or parsley.

�r�� staff recognized at annual OREP BBQ & Awards

ksoobria — Wed, 20 Oct 2021 16:50:39 +0000

�r�� staff recognized at annual OREP BBQ & Awards ksoobria Wed, 10/20/2021 - 12:50

The 6th annual Operations & Real Estate Partnerships (OREP) Thank You BBQ & Awards event took place at Varsity Stadium on October 5 to recognize and celebrate exceptional staff and team contributions over the past year and a half.

Over 470 OREP staff had RSVP’d, and guests were entertained throughout the event with music from the Faculty of Music’s steel pan band as they enjoyed food prepared by the culinary team at �r��’s Food Services. The names and award citations for the 119 individual and team recipients of awards were noted on the jumbotron, which also served to convey social distancing rules throughout the event. Staff were clearly excited to be able to gather together as a team, safely but socially, for the first time since the 2019 BBQ & Awards event.

Since its inception in 2015, the OREP Award ceremony has honoured over 400 OREP and shared services staff for their exceptional contributions to their particular OREP unit, the OREP portfolio and the university.

“It’s important to celebrate the efforts of our staff members that often happen behind the scenes, particularly during the pandemic,” says Professor Scott Mabury, vice-president, operations and real estate partnerships. “Our folks have gone above and beyond to keep our people safe and facilities operational. These awards are one way to recognize the incredible talent, compassion and dedication of our staff.”

Using the Event Assessment Tool (EAT) to apply COVID-19 exposure-reducing controls, strategies and precautions, the event was a great example of how teams can work within the restrictions to host morale boosting, fun events to celebrate staff and to herald the return to campus by many of our staff. .

The awards were divided into three categories: Outstanding Individual Employee Awards, Distinguished Service Awards and Outstanding Team Awards.

Recipients of the Outstanding Individual Employee Awards were recognized for their outstanding contributions that went beyond the ordinary fulfillment of their positions’ duties. Examples included adapting and creating children’s programming for virtual platforms for University Family Housing, leading groups to revise the Food Services’ operating procedures in response to COVID-19, supporting students concerned about their housing and getting home to their families during the mass move out in March 2020.

Distinguished Service Awards were given to six employees with more than 15 years of service at the university who have also made outstanding contributions beyond their ordinary duties. Among the recipients at this year’s ceremony, several had been with the university for more than 30 years.

The Outstanding Staff Team Awards were presented to teams who took on time-limited projects. Recipients included the Proactive Disinfection Team which coordinated almost daily cleaning of spaces across the St. George campus, the cross-portfolio Quarantine Housing Program team for developing and managing a program to support the safe entry and reentry of the university’s international students, and the Community Policing Initiatives teams for organizing their Holiday Toy Drive for under privileged children and Spring Sock Drive the homeless. In total, 11 teams, including 93 members from across the university, were recognized.

Read the recap and full list of winners on the Vice President Operations and Real Estate Partnerships website.

�r�� staff recognized at annual OREP BBQ & Award

Photo by Jackie Shapiro

Kevin Soobrian

Off

Hungry? Here's where to grab a bite on �r��'s three campuses

rahul.kalvapalle — Wed, 13 Oct 2021 20:00:32 +0000

Hungry? Here's where to grab a bite on �r��'s three campuses

rahul.kalvapalle Wed, 10/13/2021 - 16:00

Cutline

Customers line up in the cafeteria at Robarts Library on the St. George campus (photo by David Lee)

Topic

With the return of in-person classes at the �r��, students may be wondering where to go to appease a rumbling stomach now that they can no longer raid their fridge during an online or recorded lecture.

Fortunately, �r�� students on all three campuses have many choices. At restaurants, cafés and dining halls across the three campuses, they can take their pick from ramen and stir fries to burritos and burgers.

On the St. George campus, the �r�� Food Services site lists where to eat and what’s on the menu for breakfast, lunch and dinner at six cafeterias and dining halls. They can also use �r��’s mapping tool to find options close to them. �r�� Mississauga and �r�� Scarborough also list their food services.

For those in a rush, St. George and �r�� Scarborough students can use the �r�� Mobile Order App to order meals to grab-and-go. A mobile food ordering system is also on its way for �r�� Mississauga students.

For those who chose to eat-in, a green screen in UCheck is required and physical distancing measures are in place.

Here’s a round-up of some popular eateries on all three campuses, as well as their hours (which may be subject to change):

St. George

Robarts Library

With the Robarts Library open and offering thousands of seats for students to study, the demand for food services is constant. The following locations are open to service students’ food and beverage needs Monday through Friday:

Grab ‘N’ Go (8 a.m. – 6 p.m.)
Pasta Pappardelle (11 a.m. – 6 p.m.)
Stone Oven Pizzeria (11 a.m. – 6 p.m.)
So Sushi (11 a.m. – 6 p.m.)
Central Smoke Barbecue (11 a.m. – 6 p.m.)

As well, Mexican Tortillas Burritos is open at Robarts Library seven days a week, from 11 a.m. – 8 p.m. Monday to Friday, and 11 a.m. – 5 p.m. Saturday and Sunday.

Medical Sciences Building

The following locations are open from Monday to Friday:

Gourmet Burger House (11 a.m. – 5 p.m.)
Grab ‘N’ Go (10 a.m. – 5 p.m.)
Not Just Greens (11 a.m. – 5 p.m.)
Ramen Ya! (11 a.m. – 5 p.m.)
So Sushi (11 a.m. – 5 p.m.)
Starbucks (Monday to Thursday 8 a.m. – 5 p.m., Friday 8 a.m. – 4 p.m.)
Stone Oven Pizzeria (11 a.m. – 5 p.m.)
Za’atar (11 a.m. – 5 p.m.)

Sidney Smith Commons

The following food services locations at Sidney Smith Commons are all open from 11 a.m. – 6 p.m. Monday to Thursday, and 11 a.m. – 5p.m. on Friday, unless otherwise noted:

Gourmet Burger House
Grab ‘N’ Go (Monday – Thursday 10 a.m. – 6 p.m., Friday 10 a.m. – 5 p.m.)
Ramen Ya!
Tortillas

The Second Cup location at Sid Smith is also open five days a week, from 8 a.m. – 7 p.m. Monday to Thursday, and 8 a.m. – 5p.m. on Friday.

Colleges and Residences

Some of the tastiest and most welcoming places to eat are college and residence dining halls. Open seven days a week, they accept Meal Plan Dining Dollars. Here are some examples to keep in mind:

Chestnut dining hall

7 a.m. – 10 p.m. Monday to Thursday

7 a.m. – 9 p.m. Friday to Sunday

New College dining hall

7 a.m. – 10 p.m. Monday to Thursday

7 a.m. – 8 p.m. Friday

8 a.m. – 8 p.m. Saturday and Sunday

CampusOne

7 a.m. – 9 p.m. Monday to Thursday

7 a.m. – 8 p.m. Friday

8 a.m. – 8p.m. Saturday and Sunday

�r�� Mississauga

Davis Food Court (William G. Davis Building)

8 a.m. – 6 p.m. Monday to Thursday

8 a.m. – 4 p.m. Friday

11 a.m. – 4 p.m. Saturday to Sunday

Colman Commons (Oscar Peterson Hall)

7:30 a.m. – 12 a.m. Monday to Thursday

7:30 a.m. – 9 p.m. Friday

9 a.m. – 9 p.m. Saturday

9 a.m. – 12 a.m. Sunday

Starbucks (Hazel McCallion Academic Learning Centre & Library)

7:30 a.m. – 7 p.m. Monday to Thursday

7:30 a.m. – 6 p.m. Friday

11 a.m. – 5 p.m. Saturday to Sunday

24-hour vending options

Daily Blends (William G. Davis Building)

Theos Coffee (Recreation, Athletics, and Wellness Centre, Instructional Centre, and William G. Davis)

Note: Hours may vary during Reading Week

�r�� Scarborough

The Market Place

The Market Place is the primary food service outlet on the �r�� Scarborough campus, and offers a wide variety of food options. The following locations are all open from Tuesday to Friday:

The Local Grill House (Tuesday to Thursday 10:30 a.m. – 6 p.m., Friday 10:30 a.m. – 4 p.m.)
Healthy Kitchen (Tuesday to Thursday 10:30 a.m. – 6 p.m., Friday 10:30 a.m. – 4 p.m.)
Chopsticks – Modern Stir Fry (Tuesday to Thursday 10:30 a.m. – 6 p.m., Friday 10:30 a.m. – 4 p.m.)
UT Sweets Bake Shop (Tuesday to Thursday 10:30 a.m. – 6 p.m., Friday 10:30 a.m. – 4 p.m.)
Booster Juice (Tuesday to Thursday 10:30 a.m. – 6 p.m., Friday 10:30 a.m. – 4 p.m.)
Bento Shushi (11 a.m. - 3 p.m.)

Student Centre Food Court

The following Student Centre Food Court locations are open Monday to Friday

Hero Burger (11 a.m. – 8 p.m.)
KFC (Tuesday to Friday 11 a.m. – 8 p.m.)
Asian Gourmet (Tuesday to Friday 11 a.m. – 8 p.m.)
Pita Lite (Monday to Friday 11 a.m. – 10 p.m.)
Subway (Monday. Tuesday 12 p.m. – 6 p.m., Friday 9:30 a.m. – 8 p.m)
INS (Monday 9 a.m. – 8 p.m., Tuesday 12 p.m. – 8 p.m., Wednesday 2:30 p.m. – 8 p.m., Thursday and Friday 12 p.m. – 8 p.m.)

The Student Centre also provides food options on the weekends at the following locations:

Asian Gourmet (Saturday and Sunday 12 p.m. – 6 p.m.)
KFC (Saturday 11 a.m. – 6 p.m., Sunday 12 p.m. – 6 p.m.)
Subway (Saturday and Sunday 11 a.m. – 7 p.m.)
INS (Saturday 11 a.m. – 6 p.m.)

On Campus

Starbucks (Tuesday to Thursday 8 a.m. – 3:30 p.m., Friday 8 a.m. – 2:30 p.m.)
Tim Hortons (Tuesday to Thursday 8:30 a.m. – 4 p.m., Friday 8:30 a.m. – 3:30 p.m.)
La Prep (Tuesday to Thursday 8 a.m. – 4 p.m.)

Find out more at UTogether

“We treat them like our family”: Food Services staff on feeding students who couldn’t go home

sungjimi — Mon, 17 Aug 2020 14:10:10 +0000

“We treat them like our family”: Food Services staff on feeding students who couldn’t go home sungjimi Mon, 08/17/2020 - 10:10

There’s no recipe to follow when providing food to students on campus during a pandemic. Staff at the �r��’s Food Services had to add a heavy dose of agility to processes and policies overnight to ensure students who relied on them were staying fed.

“There was a lot of uncertainty about what the future held,” says Jaco Lokker, director of culinary operations and executive chef.

Looking back on the early days of the pandemic, Lokker recalls that while many staff were concerned for the safety of health of their own families, they were also deeply aware of “their commitment to the students who remained on campus and the importance of making sure they were looked after as well.”

Lokker’s team oversees the dining programs at three residences at St. George – Chestnut, New College and Campus One – as well as campus catering and some retail locations. During the academic year, the team numbers at around 230 staff members. Currently, around 22 staff members are actively working to serve on average 212 meals a day. (Read stories about other �r�� residences here and our plans for a safe return to campus here.)

For many of those students, the Food Services staff were some of the few familiar faces they were able to interact with on a daily basis while isolating in their residences.

Danita Seenarine, a Food Services staff member who has worked at Chestnut Residence & Conference Centre for more than 20 years, says it was important to be a comforting presence to the diners. As a frontline staff member, she’s the friendly face that many students interact with when picking up their meals.

“Some students who weren’t able to go back home are feeling homesick, so we are making sure they feel happy to see us and know that we are here to support them,” she says. “I treat them as if they were my own children. We treat them like our family. I’ve continued to keep up conversations with them to encourage them.”

While showing their care and kindness during those in-person interactions, the staff also devised a safe way for students to order and receive their snacks and meals.

The menu was pared down to offer a hot or cold option in a to-go box, so that diners could pick up their meals and return to their rooms. An online menu was also created so that students could check out their meal options in advance and pick up a box, snack and drink with minimal contact.

Lokker says it was important to make the meals something students would look forward to, from the food itself, to the opportunity for connection.

“When you’re quarantined, you can’t go anywhere and meals and food become all that’s left in a sense,” he says. “We focused on bringing that extra bit of joy to our students through the dining experience, because it was probably one of the very few times that they got to interact with people in a day.”

One way the team sought to bring joy to the students was ensuring that the menu remained innovative – such as a fun breakfast ramen – that kept diners looking forward to their meals.

“The diners have been happy with the transition to the boxed meal program, because they felt that we were taking their safety seriously,” says Chef Edward Low, executive chef at Chestnut.

“Some even commented that they thought the food tasted better than before,” says Lokker. “The quality of the food didn’t change, but the students have just been getting more joy out their meals.”

In the early days of the quarantine, there were still more than 200 students living in the three residences. The staff created about 600 boxed meals a day to feed them. To accommodate that volume, the ballroom at Chestnut was converted into an assembly area, ensuring staff were working at a safe physical distance from each other while packaging the food to be shipped across campus.

Colin Porter, executive director of Food Services, says the commitment of the staff to support the students and a teamwork mindset was key to helping the office make a successful pivot once public health officials enacted strict policies at the onset of the pandemic.

“The Food Services team have truly come together and used their expertise to ensure our students didn’t experience any disruption of service and were still able to enjoy freshly prepared meals despite the limitations of the pandemic,” says Porter. “It’s been inspiring to witness how they’ve all remained so positive throughout it all.”

“I want to commend the entire Food Services team for stepping up in this time of uncertainty,” says Anne MacDonald, �r��’s assistant vice-president of ancillary services. “They should feel proud of the essential service they provided to our students.”

As the team looks ahead to the fall semester, they’ve used their experiences of the past four months to prepare for the large volume of students they will be feeding. The team has been stocking up on the takeaway boxes, cutlery kits and PPE for staff.

“The entire pandemic so far has been a big learning curve for all of us,” says Low. “We’re looking forward to meeting new students and offering them the same level of safety and service in September.”

“We treat them like our family”: Food Services staff on feeding students who couldn’t go home

From left to right: Chef Jaco Lokker, Danita Seenarine, Chef Edward Low

Jenny Rodrigues

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You've got to eat here: Suresh Doss’s guide to the best – and most affordable – food near �r��

Romi Levine — Thu, 30 Aug 2018 13:02:46 +0000

You've got to eat here: Suresh Doss’s guide to the best – and most affordable – food near �r��

Romi Levine Thu, 08/30/2018 - 09:02

Cutline

From pho to Portuguese tarts, food writer Suresh Doss offers his top picks for food around all three �r�� campuses (photo courtesy of Suresh Doss)

Topic

Undergraduate Students

Melt-in-your-mouth Portuguese tarts. Belly-warming pho. Tender kebabs.

Is your stomach rumbling yet? Because you’re in for a treat. You can find these tasty dishes near one of the �r��’s three campuses – and better yet, they’re budget-friendly.

�r�� News asked food writer and CBC Metro Morning regular Suresh Doss for his top picks for reasonably priced, delicious food that’s a quick walk or drive from the downtown Toronto, �r�� Mississauga and �r�� Scarborough campuses.

Downtown Toronto campus

“My advice for students who are going to �r�� downtown is to pick a street and go for a 10-minute walk on that street – you're going to find a lot of really amazing stuff,” says Doss.

Downtown Toronto neighbourhoods around �r�� are full of hidden gems and old faithfuls. Doss says he’s particularly drawn to Chinatown and Baldwin Village when he’s looking for good food near campus. Here’s what he recommends:

Hana Restaurant

This Korean restaurant on Baldwin Street does a wicked bibimbap, he says.

”It's a simple, cheap dish where you get everything you need in one place: vegetables, crispy rice, a protein kick and a lot of kimchi and spices,” says Doss, who also recommends Hana’s Kalbi ribs.

Find all of Doss's recommendations on the map:

�r�� Scarborough

“The one thing I want students to know about the Scarborough campus is there are some great mom and pop places – super cultural, very traditional – all within a five- to 10-minute drive from campus,” says Doss, who grew up in Scarborough.

“One of the things I love about the area is there's a Filipino hub and there's a Middle Eastern hub,” he says.

Here are his go-to places:

Kapit Bahay

There are plenty of noodle and rice dishes to choose from at this Filipino lunch buffet, says Doss. “I love going there and having some fried fish with rice and a bottle of calamansi juice. That really hits the spot for me.”

Lola Sally’s

This is a more traditional Filipino restaurant with a buffet and a hot counter, says Doss. “You can pick a protein, a rice or noodle, and you get mom's cooking. Nothing you can find downtown.”

Kandhar Pizza

This place has a small menu but delicious food, says Doss. Come here for pizza with interesting toppings and delicious Middle Eastern-style soup.

Osmow's

This Middle Eastern restaurant serves up shawarma and vegetarian-friendly food. “They cover all their dishes with this white yogurty sauce and a hot sauce,” says Doss. “So when you're scooping through and eating it, it tastes like a wet biryani almost. It's super delicious.”

Staying on campus? Learn more about �r�� Scarborough’s food services, including Booster Juice, Paramount Fine Foods and SPICE-healthy kitchen.

Want to bring your love of food to the classroom? �r�� Scarborough's Culinaria Research Centre delves into the history and culture around food – sometimes taking classes into the kitchen (photo by Ken Jones)

�r�� Mississauga

From Malaysian to Chinese food – Mississauga has some top-notch Asian restaurants, says Doss. Here’s where to go near �r�� Mississauga:

Breakfast ING

This Malaysian-Singaporean breakfast place is cheap and tasty, says Doss, who recommends the roti canai. “This Malaysian breakfast is a small roti – super crusty on the outside, super tender on the inside. You tear off pieces of it and you scoop it in the chicken curry.”

Doss also says to try the bak kut teh, which is similar to a pork bone soup. “As you're coming back to school and it's fall – I can't think of anything better that I want to eat to keep me warm,” he says.

Chilli Chicken House

“This place has a wicked dish called chilli chicken where they take chunks of deep fried chicken, they throw it into a wok with all the spices and the sauce and it comes out super delicious, served on rice,” says Doss, who adds that, despite the name, this restaurant has some great vegetarian dishes.

Lion City

Doss is crazy about Lion City’s laksa. “It’s a Malaysian-Singaporean soup that is really hearty, and warms you up on a nice fall winter day,” he says. “If you like noodle soups – you probably know pho, you probably know ramen – but meet the spicy cousin, because once you have laksa you will not go back.”

Lazar Bakery

This Portuguese bakery has been around for over 20 years, says Doss. “I find their Portuguese custard tarts are out of this world. The best custard tarts I've had in the GTA,” he says.

Explore the many food options on campus as well, ranging from vegetarian and vegan friendly to gourmet pizzas.

Find out more about �r�� Mississauga’s on-campus food

A bittersweet moment: �r�� finishes close second in Iron Chef cook-off

geoff.vendeville — Mon, 27 Feb 2017 17:58:19 +0000

A bittersweet moment: �r�� finishes close second in Iron Chef cook-off

geoff.vendeville Mon, 02/27/2017 - 12:58

Cutline

�r��'s Iron Chef team were the runners-up in the inter-university cooking competition on Saturday. They posed for a portrait before they stepped up to the plate (photo by Geoffrey Vendeville)

Geoffrey Vendeville

Author legacy

Geoffrey Vendeville

Topic

Undergraduate Education

They followed their recipes to a tee, but that wasn’t enough to earn the �r�� first place in the inter-university cooking contest.

�r��’s student chefs finished a close second at Saturday's competition to defending champions and competition favourites, the University of Massachusetts Amherst.

It was the nearest �r�� has ever gotten to savouring victory in the four-year-old competition. They were just 1.5 points behind the winners, said �r�� executive chef Jaco Lokker.

Although a first-ever triumph would have been sweet, especially since �r�� was hosting the event this year, it isn’t the only thing that mattered.

“They had fun and made friends for life,” Lokker said.

�r�� wasn't left empty-handed though – the team won a whisk-shaped award for best appetizer in recognition of their quick cured salmon gravlax.

The University of Massachusetts Amherst took home the trophy in the 2017 Iron Chef competition (photo by Geoffrey Vendeville)

While they had their sights on the trophy from day one, the students said they were happy to compete and gain experience in a professional kitchen.

“We only met each other a month ago so to get this close is actually quite impressive,” said team member Jordan Su, a human geography student.

After the results were announced at Chestnut Residence Saturday evening, they smiled, shook hands with their coach, �r�� executive chef James Piggott, and congratulated UMass Amherst.

Only a few hours earlier, everything seemed to be going �r��’s way in the kitchen.

In their practices, they had used many of the foods that were included in the black box of mystery ingredients, which was given to each team the night before their competition.

The only real surprise was the gelatinous konnyaku, made from a tuber used in Japanese cooking.

“I had never seen this in my life,” Su recalled. “My Google search history was all konnyaku.”

�r�� tweaked a menu they had rehearsed weeks before, the salmon gravlax and a main course of ramen with Indian flavours.

As soon as they entered the kitchen, they split into their familiar roles and began preparing the dishes. Felipe Branco, an MBA student, was the team’s designated butcher. He moved at such a frantic pace that he began sweating through his white chef’s hat less than an hour into their time.

Brettany Colette, in equity studies, chopped up vegetables and took the lead on the sauces and broth. They left the delicate task of plating their dishes to Su. He wore see-through gloves like a surgeon and used tweezers to lay out the food.

All the while, their coach Piggott and the team’s understudy Ailin Xi cheered from the sidelines. A crowd of family and friends came to New College cafeteria to show their support.

The �r�� students served their dishes right on time. Their salmon starter received glowing reviews from all three judges, chefs Brad Long, John Cirillo, and John Higgins.

But �r��’s ramen bowl didn’t pack enough flavour.

“The ramen was good. It was visually pleasing, but I was looking for that power punch to sort of transport me to the land of ramen. And it didn’t quite get me there,” said Higgins, the director of George Brown’s culinary school and a judge on the TV show, Chopped Canada.

In the end, it may have been an overdone slice of pork that was �r��’s undoing, said Lokker after reviewing the scorecards.

Although they had neither the best appetizer or best main, UMass Amherst won overall – the university has won three times in the last four years.

The team's mouth-watering menu included salmon three ways (seared marinated salmon with tandoori foam, salmon croquette with cilantro emulsion and apple relish, crudo with fleur de sel, and celery salad with lemongrass vinaigrette) and Ontario maple leaf pork (bacon wrapped pork loin with mushroom masala jus, french lentil agnolotti with highland creme, jardiniere vegetables and maple glazed carrots).

The award for best main course went to McGill University – the team made a stuffed and roasted pork with blue cheese spatzle. The University of Ottawa team, which featured the same students who finished second last year, came in fourth.

�r�� executive chef, residential dining New College and Iron Chef coach James Piggott shakes hands with Iron Chef team backup Ailin Xi, a nutrional sciences student, at the awards banquet. The whisk in the middle is their trophy for best appetizer (photo by Geoffrey Vendeville).

�r��’s coach Piggott had said all along that the university would put up a fight for first place on its home turf. He wasn’t disappointed.

“These guys came together at the exact moment they needed to,” he said.

This year’s backup team member Xi will have a chance to claim top honours at the next competition, which is due to be held at McGill next year. As the understudy this time, she was guaranteed a spot on the team in 2018.

“I’m going to bring it,” she said.

Final Iron Chef practice: 'This is a gold medal plate'

geoff.vendeville — Thu, 23 Feb 2017 16:47:11 +0000

Final Iron Chef practice: 'This is a gold medal plate'

geoff.vendeville Thu, 02/23/2017 - 11:47

Cutline

The �r�� Iron Chef team’s appetizer on the last day of practice was a quick cured salmon (photo by Geoffrey Vendeville)

Geoffrey Vendeville

Author legacy

Geoffrey Vendeville

Topic

Subheadline

With the inter-university culinary competition days away, is �r��'s team ready?

The �r�� Iron Chef team faced its stiffest test yet on Wednesday, days before competing against students from three other universities.

Using a box of surprise ingredients, the team had 2 1/2 hours to produce an appetizer and main dish that would wow the guest judges, �r�� executive chefs Jaco Lokker and Suman Roy.

Catch up on �r�� Iron Chef news, video and updates

The chefs surprised students Felipe Branco, Brettany Colette, Jordan Su and backup team member Ailin Xi with the ingredients: ginger beer, beluga lentils, beets, tandoori sauce and puff pastry.

This was the team's final practice before the cook-off against the University of Massachusetts Amherst, University of Ottawa and McGill University on Saturday. In the Iron Chef competition, the team will also be given a black box of ingredients and be asked to prepare an appetizer and main course to impress the judges.

Watch the cook-off live on Saturday

“Why do you look so serious?” Chef Jaco Lokker (centre) says, as he strides past students (from left to right) Ailin Xi, Brettany Colette, Felipe Branco and Jordan Su (photo by Geoffrey Vendeville)

The students met in the office of their coach, Chef James Piggott, to brainstorm a menu, deciding on a quick cured salmon with ginger-beer pickled beets and a lentil salad. The main course would be a tandoori braised chicken on biryani-style rice with roasted cauliflower, samosa and lime cilantro yogurt.

The team quickly got to work and assumed familiar roles in a kitchen station at the New College residence. Xi kept time to make sure everyone was on schedule. Branco butchered the chickens and salmon.

The guest judges Lokker and Roy questioned whether the students could pull off such an “ambitious” menu in time.

“A cured gravlax in two-and-a-half hours? Normally you’d do that overnight,” Lokker said.

The students got off to a slow start but picked up the pace to get their appetizer out on time.

A multiple exposure of Felipe Branco, an M.B.A. student at Rotman, butchering chicken (photo by Geoffrey Vendeville)

The judges’ initial skepticism seemed to melt away after they saw the finely sliced gravlax salmon arrive.

“That’s a gold medal plate to me,” said Lokker, after a few bites.

His fellow judge agreed. “If I go to a good restaurant in Toronto, and I got this, I’d be happy,” Suman said.

Their only criticisms were that the dish needed a touch more salt and that ginger beer gastrique lacked a little punch.

They were harsher on the main course since it arrived a few minutes late – the students took too long garnishing the plates. The chefs said the chicken was cooked properly, but that the rice should have been drier to be a true biryani. Overall, though, they were delighted.

“Every time you put something on a plate, it gets better and better,” Lokker said. The students have come a long way since their first day in the kitchen Jan. 24.

“This shows they’re becoming little culinarians,” Lokker told �r�� News.

Read about Chef Lokker and �r�� food services in Maclean's

Despite the glowing reviews, the students appeared downcast when they listened to the chefs’ criticisms. Their grade for the appetizer was an 83.

“I think of my grades and 83? Is that the best we can do?” Xi said later.

“With that mark, you go to the prof and say, ‘Where did I go wrong,’” Colette added.

Asked why the students looked glum, Lokker said it’s probably because they are high achievers.

“At the end of the day, they’re �r�� students.”

Iron Chef: Meet the competition

geoff.vendeville — Wed, 15 Feb 2017 16:00:55 +0000

Iron Chef: Meet the competition

geoff.vendeville Wed, 02/15/2017 - 11:00

Cutline

Felipe Branco and Brettany Colette plate a dish during a practice session for Iron Chef 2017. The �r�� students and teammates will take on rivals from three other universities in a culinary showdown on Feb. 24-26 (photo by Geoffrey Vendeville)

Geoffrey Vendeville

Author legacy

Geoffrey Vendeville

Topic

Subheadline

The crème de la crème of student chefs from the �r�� and three other universities will compete at �r�� in an Iron Chef-style cook-off

Using a black box of ingredients, the teams will have to prepare an appetizer and main course to impress the judges.

For the first time ever, the �r�� is hosting the annual Iron Chef competition. �r�� News is following the student chefs chosen to represent the university in the culinary cook-off against the University of Massachusetts Amherst and other schools on Feb. 24–26.

Catch up on Iron Chef with videos, recaps and watch the event live

Read about the �r�� team

Here’s who �r�� will face in the competition:

McGill University

McGill University's executive chef Oliver de Volpi (right) with winners of the Rez War culinary competition between McGill residences (photo courtesy of Oliver de Volpi)

The Iron Chef contest arose from a culinary contest between 10 McGill residences. The competition grew to include other Canadian and American universities in 2014.

“I’m sure we’re going to win this year,” said McGill’s executive chef Oliver de Volpi, “but then I’m sure every year.”

McGill picks its team by holding a preliminary round between the university’s residences so the students are all in their first year. They’ve been training in the residence kitchens since early February.

Typically in the practice sessions, the students prepare the dishes on their own while the university chefs chime in with advice.

The team’s chances are good this year, according to de Volpi, because each student is a natural in the kitchen. That said, he expects the competition to be stiff, especially UMass-Amherst.

“I’d like it if one of these Canadian teams takes them to the cleaners,” he said.

University of Massachusetts Amherst

University of Massachusetts Amherst hosted the competition two years ago (photo courtesy of Anthony Jung)

UMass’s record speaks for itself. They were champions last year and in 2014, and finished second to Yale when UMass hosted in 2015. UMass also topped a national university ranking last year for best campus food.

The credo on campus is “healthy, sustainable and delicious,” according to the university’s Executive Director of Auxiliary Enterprises Ken Toong.

They pick their Iron Chef team from students in the Hospitality & Tourism Management program and those who work in the dining commons.

Their coach, Anthony Jung, was described by a colleague as the “Michael Phelps of cooking” because he has won a dozen gold medals in culinary competitions.

The Iron Chef contest gets tougher every year, he said.

“To be honest, all the schools do so well that the difference between gold and silver is really small. It’s a crapshoot.”

University of Ottawa

The University of Ottawa Iron Chef team finished second last year. They're back this year and going for gold. From left to right: Nicholas Namespetra, Anna Weber, Courtney Azure and Lindsay Trottier (photo courtesy of Isabelle Mailloux-Pulkinghorn)

The University of Ottawa came close to tasting victory last year, finishing as runner-up to UMass.

After fending off challengers in two qualifying rounds, the same uOttawa students from last year are coming back to Iron Chef for seconds. The university’s executive chef Nicholas Namespetra described his team as strong contenders: “They have a great imagination and strong grasp of flavour profiles.”

Courtney Azure, a member of the team and a biomedical sciences student, wished her rivals good luck.

“It’s just a competition. It’s about having fun, not winning,” she said.

But she couldn’t resist throwing a little shade: “But, I guess look out because we’re a pretty strong team.”

Food Services

What’s new in food at �r����? Explore new dining options across the three campuses

�r���� Scarborough: New offerings at Harmony Commons

�r���� St. George: Rotating menus and authentic dishes

�r���� Mississauga: Pizza, sushi and late-night snacks

�r���� chefs bring more sustainable, plant-based food to campus menus

Beyond Wordle: �r���� students, staff and faculty share their pandemic hobbies

Divya Dey

Charlie Keil

Lisa Erdle

Nick Iwanyshyn

Jaco Lokker

Jaco Lokker's leek and potato soup

�r���� staff recognized at annual OREP BBQ & Awards

Hungry? Here's where to grab a bite on �r����'s three campuses

St. George

�r���� Mississauga

�r���� Scarborough

“We treat them like our family”: Food Services staff on feeding students who couldn’t go home

You've got to eat here: Suresh Doss’s guide to the best – and most affordable – food near �r����

Downtown Toronto campus

Hana Restaurant

Omai Restaurant

Mother's Dumplings

Phở Hưng

Darvish Restaurant

Find all of Doss's recommendations on the map:

�r���� Scarborough

Kapit Bahay

Lola Sally’s

Kandhar Pizza

Osmow's

�r���� Mississauga

Breakfast ING

Chilli Chicken House

Lion City

Lazar Bakery

A bittersweet moment: �r���� finishes close second in Iron Chef cook-off

Final Iron Chef practice: 'This is a gold medal plate'

Iron Chef: Meet the competition

What’s new in food at �r��? Explore new dining options across the three campuses

�r�� Scarborough: New offerings at Harmony Commons

�r�� St. George: Rotating menus and authentic dishes

�r�� Mississauga: Pizza, sushi and late-night snacks

�r�� chefs bring more sustainable, plant-based food to campus menus

Beyond Wordle: �r�� students, staff and faculty share their pandemic hobbies

�r�� staff recognized at annual OREP BBQ & Awards

Hungry? Here's where to grab a bite on �r��'s three campuses

�r�� Mississauga

�r�� Scarborough

You've got to eat here: Suresh Doss’s guide to the best – and most affordable – food near �r��

�r�� Scarborough

�r�� Mississauga

A bittersweet moment: �r�� finishes close second in Iron Chef cook-off