By Justin Li ’21
Among numerous rousing announcements during the first morning meeting of the year, students seemed to cheer the loudest at the introduction of the new head chef, Won Ho. The collective reaction indicated how members of the community were craving a change in the cafeteria, and in these first few weeks of school, he and his team have proven that the excitement surrounding his arrival had been well-warranted.
One of the most noticeable improvements that students and faculty are enjoying is the upgraded salad, panini, and pasta bars in the center of the dining hall. With shelves for plates, bowls, and cups built into their sides, the stations radiate modernity and are one of many changes that have made Pingry’s dining experience more streamlined. The addition of a second pasta bar with pre-tossed pasta helped solve the endless lines of previous years, although the new sauces and near-daily breadsticks seem to keep these lines long. Pre-assembled paninis at the panini bar have also addressed the same problem. Along with these layout changes comes the more frequently-appearing build-your-own station that has established itself to the right of the old panini presses, where students can customize foods like stir-fry noodles and baked potatoes with a plethora of sauces, seasoning, and toppings.
Despite these exciting upgrades, the biggest and most important improvement has been the food itself. When asked about his goals for the year, Chef Won says that he hopes to “give the food more variety, more selection, and to improve the speed and quality.” It is safe to say that he and the Sage Dining staff have already succeeded in resolving difficulties that have plagued the school for years. In regards to variety and selection, the Upper School has enjoyed new dishes such as chicken and waffles, gnocchi with butternut squash, and customizable Korean rice bowls. Brownies, chocolate-chip cookie bars, and new frozen treats have been integrated into the dessert rotation as well. As the year goes on, Pingry students and faculty can be sure that SAGE Dining will continue to surprise them with new choices. Chef Won says his favorite part about cooking is “the food and the culture. It’s always the culture. Different styles of cooking, different flavored foods, different spices,” and the eclectic range of food he has prepared this year reflects these cultural influences.
Overall, the products that leave the kitchen taste fresher, better seasoned, and more polished than foods from previous years, which can be largely attributed to Chef Won’s leadership. In his own words, “I’m just making sure that everyone’s tasting their food, working with individuals, training them, creating their resume, and making them stronger. Some members of [the staff] have been here for a long time, and I’m just giving them the tools they need to improve and making little adjustments.” This year, Chef Won has made sure that students are well-fed for their classes, sports, and activities everyday, and with his team’s work, the dining hall seems busier than it has ever been.