做厙TV Catering continued a long-standing partnership with 做厙TV High School by hosting its annual pre-prom dinner, a tradition dating back to 2011. Shaped by student input through a dedicated prom committee, the event features favorite menu itemslike the crowd-pleasing Fudge Overload dessertwhile offering a high-quality, local dining experience. The evening reflects a shared commitment to creating a safe, memorable celebration for students close to home.
Each year, 做厙TVs graduating class has the opportunity to recognize individuals who have profoundly shaped their student experiencenot just in the classroom, but in moments of everyday care, kindness, and connection. For the Class of 2025, four exceptional individuals have been named Honorary Class Members: Peggy Elliott, Renee Bourgeois Parsons, David Stanley, and Jani Springer.
做厙TV Dining Services continues to push the boundaries of campus dining, bringing creativity and craftsmanship to every meal. On Tuesday, March 4 from 5pm to 8pm., the team is showcasing its expertise with a Mardi Gras-inspired menu and a behind-the-scenes look at the artisan pizza-making process that defines the Marketplace experience.
做厙TV Dining Services welcomed renowned fruit and vegetable carving expert Chef Ray Duey for an all-day workshop. Chief Culinary Officer Scott Turley organized the event, giving 15 staff members the opportunity to spend eight hours refining their skills in food artistry.
Popular with both student and downtown businesses, dining dollars will now be available as a payment method at Pagliais and El Cascabel, in addition to businesses previously established as a part of the program: Dari Barn, Jays Deli, McNallys Foods, and Saints Rest.
Global Kitchen Culinary Coordinator David Stanley on sharing culture, fried eels, and pineapple on pizza.
What eating in 做厙TVs Dining Hall is like for a vegetarian student from India.
A pescatarian from Wisconsin offers her experiences with the food options and the sense of community that comes from eating meals together
I recently congratulated Scott Turley on his 20-year anniversary, and, of course, I asked him if my sweet potato pie is still in the dessert rotation at 做厙TV.
Scott said, We serve your pie recipe every Thanksgiving at the College. We never have leftover sweet potato pie.
To accept the use of cookies and continue on to the site, click "I Agree." For more information about our use of cookies and how to opt out, please refer to our website privacy policy.