‘Best Campus Food’ Colleges Showcase Top Dishes

Cook Keith Langston, Dining Director Mary Lou Kennedy and Cook John Parker

Bowdoin College chefs recently traveled to Amherst, Mass. to join cooks from five other colleges named by the Princeton Review as serving “Best Campus Food.” The group included chefs from University of Massachusetts, Virginia Tech, Cornell, Bryn Mawr and Notre Dame. Each school served signature dishes at UMass Amherst for 4,000 students and guests, according to UMass Amherst’s office of media relations.

The event is part of UMass Dining Services’ Visiting College Chef Series. Each school’s representatives give a brief talk about their dining programs and why they select the certain recipes to represent their school. Bowdoin’s team of Mary Lou Kennedy, Keith Langston and John Parker served Maine fish chowder, cauliflower and feta fritters with smoky yogurt sauce, and vegan sin-city cakes.


  1. nancy smith says:

    Is it possible to get the recipe for the chowder?

  2. Way to go, Mary Lou and dining team. You guys are amazing… day after day, year after year!

  3. Aunt Jinny says:

    Way to go team!….and to John Parker, who is the best cook in OUR FAMILY!

  4. Cary Walker says:

    I am a parent of 2 Bowdoin students. I am glad that they have tasty and healthy food at college. And when I visit them, one of the best things is dining at Thorne or Moulton. Thanks for all your good creations!

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