News

Ejiro Agbude immigrated to Rochester from Delta State, Nigeria in 2016. Her only home away from home was the local community church, which welcomed a huge population of international students studying in Rochester, including a majority of African students. In little to no time, Ejiro was unanimously voted the ‘best cook at the church’ and was handed the responsibility of preparing all the meals for the community’s potluck events.

When Mark Teng immigrated from the Southern region of China to New York State as a teenager, he wanted to bring the traditional flavors from back home to where he was.

With a focus and priority to sustainability, RIT Dining works with Palmer Food Services, a local food service provider that supplies RIT with high-quality ingredients and locally sourced products like Soyboy, Red Jacket, Father Sam’s, Great Lakes, Barilla, Zweigles, Al Cohens, and Seneca Foods. 

In commemoration of their 20th anniversary within RIT's Visiting Chef Program, Ike Ansari and Yasin Rao of Pakistan House have not only established a renowned culinary partnership but have also cultivated enduring connections with students and staff. Originating from Ike's vision of sharing his hometown recipes, Pakistan House evolved from a local restaurant to a celebrated fixture at RIT.

An executive director who leads a marketing team that supports RIT Housing and RIT Dining and a Marine Corps veteran who is receiving his mechanical engineering technology degree next month have been chosen to receive prestigious public service awards from Rochester Institute of Technology.

“I’ve always thought of myself as being a chef, never considered anything else." Benjamin Wood, chef de cuisine at The Commons, grew up surrounded by kitchens. Benjamin credits students for his quick rise to the top of RIT Dining's chef rankings - because they motivate him to innovate. 

"You could tell they were engaged, they wanted to see, smell know what they were eating. It was a blast putting this together." 

RIT is reimplementing its policy against the use of packaged water, beginning April 1, when university funds may no longer be used to purchase still, unflavored, or packaged water. The policy applies to all single-serve water regardless of container material, size, event type, and method of purchase.

Two teams sharpen their cooking skills in national competitions and bring silverware back to RIT.

Spectrum News talks to Herlan Manurung, corporate executive chef, and student Karaline Foley, president of the Vegan Club, about plant-based food options.

The Humane Society features Herlan Manurung, corporate executive chef and associate director of RIT Dining.

The aromas emanating from D’Mangu transport you to the tropics, but the restaurant's owner started with "not even knowing how to cook an egg."