Students congregate in the science center café located in the newly-renovated Haberlin Hall. The menu features breakfast and lunch sandwiches, fresh fruit and yogurt, salads, soup creations with add-ins, cheesecake with toppings, tea and organic fair trade coffee and assorted chilled beverages.
Photography by Tim Paquette ’11
The College of the Holy Cross dining services department was awarded a silver medal in a culinary competition during the 15th annual Tastes of the World Chef Culinary Conference for campus food services at the University of Massachusetts, Amherst. From left, banquet chef Edward Rome; rounds cook Christopher Caron; Martin Dudek, assistant director of dining services; and chef Timothy Trachimowicz.
Students squared off at the second annual Kimball Kreations, a cooking competition modeled after Food Network’s hit “Iron Chef.” Michael A. Simms II ’10 (above), won for his veggie mac, a wheat bagel layered with two veggie burgers, Swiss cheese, spinach leaves, ketchup and mustard.
Photography by Tim Paquette ’11
Rev. Michael C. McFarland, S.J., president, blows out candles on a cake to celebrate his 60th birthday before hundreds of students in Kimball Dining Hall.
Photography by Christian Santillo
Each year on move-in day, the Kimball Sweet Shoppe bakes a theme cake to celebrate the arrival of first-year students. This year’s luau theme was accompanied by a Hawaiian volcano complete with dry ice for a smoke effect.
Photography by Leonard Elia