Mixing Bowl

John Nagy '00M.A., Kerry Temple '74, Tara Hunt '12, Jamie Reidy '92 | Winter 2013-2014 | Notre Dame Magazine

Just how does Notre Dame’s food stack up in 2013?

Students in South Dining Hall by Matt CashorePhoto by Matt Cashore for Notre Dame Magazine

The University built its reputation for innovation and excellence under the late Food Services director, David Prentkowski. The student survey-driven Princeton Review says Notre Dame is a solid No. 13 on its annual Best Campus Food list, but it had reached the top 10 in recent memory thanks to the strengthened interaction between students and servers, and the variety and freshness of the food.

Udi’s Gluten Free awards ND a No. 1 national ranking and says dining at Notre Dame is a piece of gluten-free cake. The future looks even better. New Food Services director Chris Abayasinghe arrived in October with a mission: cut wasteful business and culinary practices, and return savings in the form of better quality food.

Read more at Notre Dame Magazine

 by Daily Domer Staff

Posted In: Features