New Chef Leads Menu Makeover for Mason

Posted: September 5, 2008 at 1:00 am, Last Updated: November 30, -0001 at 12:00 am

By Dave Andrews

A new executive chef is in town, and he’s reinvigorating nearly every aspect of Mason dining. With more than 20 years of experience in the dining industry, Peter Schoebel is here to ensure a butter-smooth operation is in place at Mason.

Schoebel has a taste for what a true dining experience should be for the customer and knows how the operation should run. He was brought to Mason just a few months ago, but has already made significant changes in that short time.

“There’s no excuse for serving lousy food,” Schoebel says. “The changes we’re making to the dining facilities and the additions to all of the menus will be an enormous improvement over what was available before.”

Schoebel’s influence reaches far beyond just Southside – the new on-campus dining hall opening early next month. Menus all across the Fairfax Campus, as well as the Arlington Campus, have been revamped.

“Our goal is to make the customer experience as satisfying as possible,” says Denise Ammaccapane, resident district manager of dining services. “We can’t be everything to everyone at every station. But with 22 different places to eat around campus, we have enough locations to create a wide variety of high-quality, specialized menus.”

Listed below are some of the noticeable changes taking place.

Johnson Center

  • The Bistro now offers faculty and staff an all-you-can-eat lunch for $5, Monday through Friday. In addition to a salad bar, the Bistro boasts sandwiches made to order and improved pizza recipes. And to correspond with the operations at Southside, the Bistro is trayless.

  • La Patisserie features online ordering, new gourmet sandwiches and limited-time menu items to keep the selection fresh. Plus, the venue offers a wider variety of baked items, prepared on campus rather than store-delivered.
  • “Fresh & Light” has become “World of Greens.” The new name is accompanied by a wider variety of salad items, artisan breads, organic produce and vegetarian options.
  • La Vincita now has personal pan pizza instead of pizza by the slice, in addition to strombolis and calzones. The pizzas now sit on hot plates to keep warm.

Damon's Grill
It looks the same on the outside, but Damon’s Grill on the Fairfax Campus has updated its menu.
Mason Gazette photo

Student Union Building I

  • Damon’s recently updated its national menu. It now features a new selection of appetizers, salads and sandwiches.

Northern Neck (Northeast Sector)

  • Starbucks will open in early January 2009 with the full Starbucks menu, capacity for approximately 55 customers and indoor and outdoor seating.

  • “One Stop” will have an expanded produce selection for students living on campus.

Arlington Campus

  • The café in Hazel Hall on the Arlington Campus, which was recently remodeled, now has a menu that closely resembles the offerings at La Patisserie on the Fairfax Campus. All items are made to order.

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