Virginia Tech receives recognition at national event

Virginia Tech was among the top colleges and universities recognized for their outstanding culinary offerings at The Princeton Review's Best Campus Food event, held Feb. 14 at the University of Massachusetts Amherst.

The event celebrated the institutions that ranked highest in The Princeton Review's annual survey in the Best Campus Food category, with Virginia Tech highlighting some of its winning dishes alongside other top campuses. Virginia Tech Dining Services was ranked No. 11 out of 388 colleges and universities for Best Campus Food in the 2023 survey.

The event brought together some of the best college and university dining programs in the country, including the host institution, the University of Massachusetts Amherst, along with Cornell University and Vanderbilt University.

Dining Services Associate Director John Barrett, Executive Chef of Dietrick Hall Randall Van Dyke, and Sous Chef Bryan Roberts represented Virginia Tech at the event.

The event displayed the talents of Virginia Tech Dining Services on a national level and allowed winning dishes to be tasted by more than 2,200 people in attendance such as marsala gnocchi topped with shaved parmesan flakes and warm apple honey bread pudding made with sourdough.

Virginia Tech's dining program continues to be recognized for its exceptional culinary offerings, with the university earning high marks for its commitment to sustainability, diverse menu options, and quality of ingredients. 

“To be able to go to The Princeton Review and represent the hard work and passion that exudes from our Dining Services team is humbling, to say the least,” said Van Dyke. “We get to share best practices and gather new and exciting ideas that we bring back to share with our staff, which ultimately enhances our students’ dining experiences.”

The Princeton Review's rankings are based on student ratings of their school's dining services and considers factors such as menu variety, quality of food, and convenience. 

“It’s great to be recognized and receive accolades,” said Van Dyke. “But what we do every day isn’t for the awards and recognition, it's for our students and staff.”

Written by Eric Garner