"It's unheard of...but we didn't have an option," McNitt says.
Indeed, with a team of 156 subcontractors working day and night--and often 90 people at any one time--the project came through.
The new dining halls bear little resemblance to their former selves. Gone is the linear set-up for food gathering, replaced instead with an arrangement that encourages students to mingle and congregate at different parts of the serving area.
Gone are the metal hotel-style pans that held foods and the steam trays that sat under hot food. Instead, HUDS has electric hot plates and heat lights to keep food warmer and crisper, as well as ceramic bowls to hold food.
The chefs too have come out of the seclusion of the kitchen and now cook food on special induction ranges in full view of the students.
"This is a much more attractive framework for professionally-trained cooks and chefs," McNitt says.
Condenzio says the new environment is intended to empower chefs to cook better by allowing them to cook in smaller batches.
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