Author: Desroches, Rebecca

Hours of Operation: March 22 until Further Notice

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3/13/20

With the announcement of classes moving online for the rest of the semester due to COVID-19, Dining has made the following adjustments to our hours of operation and locations. We will share information as it becomes available and/or may change. Thank you for your patience during this time.

Residential Dining

Sunday, March 22nd until further notice.

South Dining Hall will be open with a limited menu for students that have been approved to reside on campus.
PLEASE NOTE:
  • Meals will be take-out only due to recommendations from the Center for Disease Control. Take-out containers will be provided at South. Please do not bring your own containers or drink bottles. Please review our guidelines for take-out food.
  • All meal plans have been shut off. Meals are being offered for only those students who have been approved to reside on campus.
  • Students temporarily on campus for moving out will not have access to the dining hall.
  • Summer Meal Plan information
Breakfast 7:00am – 9:30am
Lunch 11:30am – 2:15pm
Dinner 4:15pm – 7:15pm
Retail Locations & Hours
  • Beginning March 14th – Freshens closed until further notice.
  • Beginning March 22nd – All Dining Services locations in the Student Union are closed until further notice.
  • Beginning March 22nd – – All campus cafes will be closed until further notice.
  • Beginning March 19th – Dairy Bar/Dairy Bar truck/Food Truck closed until further notice.

Chef Profile: Angel Soto

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Angel Soto: Q&A

With almost four decades of creating menus and serving students, you could say chef Angel Soto is a familiar and welcome face in the dining halls at UConn. After graduating from the culinary arts program at EC Goodwin Tech, Angel got his hands-on experience serving large groups through food services in the Army. In 1996 he retired from the Army with 20 years of service, four years in active duty and the remainder in the reserves. After leaving active duty he joined UConn Dining Services and also returned to EC Goodwin Tech for a few years as a chef instructor for the adult bilingual education program.

Today you can find Angel in Buckley Dining Hall whipping up omelets for students to start their day. He also currently serves as the UNITE Here Steward and Executive Board Member.

What do you love about working at UConn?

What I enjoy about working at UConn is the interaction and service we provide to our students. The greatest satisfaction for me is receiving the many thanks and compliments from students on a daily basis and for that I’m grateful!

Working at UConn has allowed me to meet many people with skills that have influenced me in many ways. With skills gained along the way, I’ve been able to continue my passion for creating menus and keeping my love for the culinary arts alive.

I have achieved many accomplishments throughout my 39 years in food service here at UConn, but the two achievements that stand out the most for me was receiving the SUBOG Employee of the Month in 1985, voted on by the students and Employee of the Year in 2011, voted by my peers.

What is your favorite thing to cook at UConn?

I enjoy cooking all types of food, but my favorite would have to be whipping up omelets at the omelet station. We provide students with many options to create their omelets and working at this station allows me to interact with the students and for me, that is so rewarding!

What is your favorite thing to cook at home?

I cook many meals at the home front, but believe it or not I’m not the head chef at home, my wife is!  She’s a great cook and I appreciate her taking that duty on. But when I do cook at home my family would say that their favorite is my Puerto Rican cuisine dishes. I grew up in a very large family with six brothers and four sisters. You would often find my mother in the kitchen creating Puerto Rican dishes for my siblings and me. I would say she and many of my aunts influenced me to become a chef!

In The News: Spring Valley Student Farmer Dan Mitola

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Meet UConn Spring Valley student farmer Dan Mitola! He was featured in UConn Today.

Daniel Mitola has taken an interesting educational path, merging his love for both writing and the natural world. He’d love to pursue a career that includes sustainable vegetable production and beekeeping, while writing about his adventures. Read more about his experiences as a UConn student.

 

Chef Profile: Kelly Haggerty

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“I love coming up with new concepts, every day brings a different challenge and a new solution.”

Production Chef Kelly Haggerty takes her inspiration and passion for cooking from the backgrounds and cultures of the many different people she meets in life. Because she is a chef, the topic of food usually comes up and the traditions and stories of food that others grew up with inspire her to be creative and to put her own unique spin on it.

Kelly’s culinary background began at the Western Culinary Institute (Le Cordon Bleu) in Portland, Oregon where she obtained her associate’s degree. She then worked for five years at Todd English’s Tuscany at Mohegan Sun, a high volume fine dining restaurant, where she became the first woman master cook. She was also a pastry chef for Latitude 41 in Mystic, CT and helped the company with their sister restaurants Mystic Market West and Aspen in Old Saybrook, CT.

Arriving at UConn in 2010, Kelly started as a chef assistant at Union Street Market and within a year was promoted to chef and then production chef. In April 2019 she made the move to Whitney and Buckley dining halls as their production chef.

What’s her favorite meal to cook? Outside of UConn Kelly keeps dinners at home very simple but if she is going to a gathering or feeling creative, her go-to is rustic Italian food which usually consists of a four-course meal.

Kelly’s diverse skills as a chef have allowed her to participate in two American Culinary Federation competitions during her time at UConn. With each year there is a new food trend, so recipes are always evolving which she feels keeps on her toes.