Curry College

The Curry Dining culinary team, led by Campus Executive Chef, Christian King, is a diverse group of passionate chefs committed to your dining experience. The Curry culinary team is also award-winning, being recognized in local culinary competitions for innovative recipes. Chef Christian’s favorite season to cook in is summer because of the abundance of fresh fruits and vegetables that infuse high quality flavor into his menu. From heirloom tomatoes, to peaches, corn, asparagus, and more, Christian designs his menu based around peak seasonal ingredients when available.

Themed meals and special events are hosted over the summer to give a taste of something new to our guests. Past favorites have included “China Town Station” Asian cuisine dinner, ice cream sundae bars, Christmas in July, and more. Boxed lunches are also available through catering for meals on the go during camp excursions

Health & Wellness
Vegetarian and vegan items are available daily as part of the entrée offerings. Additionally, vegetable based protein options like tofu and local black bean and sweet potato burgers are also available to order. Gluten Free items are also present through-out the Marketplace and also available upon request

Special Dietary Needs
Guests with food allergies or other dietary accommodations are encouraged to contact Curry Dining to notify the culinary team of individual needs. Our chefs work closely with guests to communicate allergen information and customize allergen-free meals when necessary.

Sustainable Dining
Curry Dining is committing to using local food through-out daily menus, including seasonal produce from Costa, local milk from Garelick Farms, and local seafood from Red’s Best and Ipswich. Pre-consumer food waste in managed in the kitchen through a system called Lean Path, which provides detailed analytics on opportunities for culinary staff to reduce food waste by managing day to day production. Post-consumer food waste is collected at the dish return and composted off-site.

I would like to comment on the quality and presentation of the food at Curry College. This cafeteria is able to meet the tastes of both kids and adults with simple and gourmet option. For example, today at lunch we had chicken strips, salmon and mussels available as main course options. There is always a fully stocked salad bar with at least three salads and fresh fruit making it easy to make healthy eating choices. It is obvious that Keith and the Sodexo team care about nutrition as the portions are appropriate sizes, meats are lean cut, vegetables are often added into dishes, and the order of the display encourages our staff and students to select a well-balanced meal.

Sodexo are able to cater to a range of dietary restrictions including gluten and lactose intolerance as well as vegan and vegetarian diets. I am a vegetarian myself and I often notice that cafeterias accommodate dietary restrictions with one option. Here at Curry, the chefs make sure that there is a range of options for all dietary restrictions so that regardless of your food needs there are still delicious choices for you to enjoy. This summer, we even had a staff member who is both gluten and lactose intolerance and she has had no concerns with finding foods she can eat.

As an international camp, one of our challenges is providing meal options to meet the variety of tastes of our students from around the world. This cafeteria has successfully made a wide range of meals that suite the tastes of students for students from Asia and South America and Europe for the last 5 weeks of summer with no complaints from students or staff. Additionally, the team was happy to accommodate specific requests if students are missing foods from their home countries.