University to hold Sept. 7 event to celebrate achievement
At the start of the 2016 academic year, Kent State University becomes the first university in the country to feature an entirely gluten-free dining hall on campus. Kent State restructured Prentice Café after administrators noticed that the number of students arriving on campus with gluten intolerance was rising each year. The new dining facility will meet the ever-increasing demand for gluten-free foods.
Kent State University Board of Trustees approved establishing a unified student government across all campuses – Ashtabula, East Liverpool, Geauga, Kent, Salem, Stark, Trumbull and Tuscarawas – during its March 9, 2016, board meeting.
Each campus’ Undergraduate Student Government is recognized as the representative voice of the students’ interests, concerns and needs. Elected presidents from each campus will serve as the liaison between the student body, Undergraduate Student Government and university administration.
Kent State University’s Dining Services has made various updates to its markets and cafés on campus in response to students’ needs. These updates range from clearer labeling of menus to helping students with food allergies to encouraging students to explore their culinary options.
There are different symbols diners can use to identify the contents of items on menus in the dining halls and the markets.
Veggie wraps with garlic aioli, fresh-cut fries with homemade ketchup, burgers and flatbreads. These are just a few of the signature choices that Fork In the Road prepared for WKYC’s Food Truck Friday.
The 24-foot, full-service kitchen on wheels travels the campus of Kent State University serving fresh, homemade favorites.
Kent State University students returning for the Fall 2013 Semester can expect more variety at the university’s dining centers. To expand their knowledge about fruits, herbs and seasonal vegetables, executive chefs from Kent State visited the Culinary Vegetable Institute of the Chef’s Garden in Milan, Ohio, where they had a culinary retreat.
The Culinary Vegetable Institute provides the world’s most innovative chefs with a place to share knowledge, experiment and discover techniques for growing and preparing flavorful varieties of vegetables.
Fork in the Road is a mobile food truck exclusively owned and operated by Kent State University Dining Services. The truck features gourmet comfort food executed by Executive Chef Christian Booher, and is available for the enjoyment of students and the public. Fork in the Road operates on the university’s campus and in the surrounding areas.
Kent State University’s Dining Services is now serving burgers, tacos, salads and more from its first food truck this summer. The new food truck, called Fork in the Road, has a core menu and chef specials with a focus on culinary excellence. The menu will change with availability of seasonal ingredients and will feature both classics and signature items.