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Campus dining has come a long way in the past few decades however, the Sodexo-run Universities in the Dallas-Fort Worth area have gone to the extreme to provide students with more than just fun and food when they come into the dining hall. 

Chef Michael Dahl has visited several accounts in the district and served “Xtreme S’mores” to the students coming by for lunch.  What makes a s’more extreme?  Chef Michael lights a marshmallow on fire using a blow torch, sprays it down with dark chocolate using a spray gun, and then passes it to the student for them to dip it in the fresh fruit toppings of their choice, all in the middle of the dining hall. 

“‘Xtreme S’mores in the Dallas Baptist University cafeteria was a blast! It was so much fun to see the chefs at work, and get the chance to interact with them. 

“I was having a stressful day with school, so this was such a pleasant surprise, not to mention that the s’mores were delicious”, says sophomore Katie Vineyard of Dallas Baptist University.  But it doesn’t stop with flamin’ s’mores.  At Texas Christian University, Chef Charlie Guajardo has come up with “Tastes Around the World”, a series of themed weeks in the dining hall that feature different cuisines from specific regions across the globe. 

So far, Chef Charlie and his team have prepared calorie consious Mediterranean, Far East and Caribbean dishes for the students of TCU.  “Tastes Around the World gives the students an opportunity to step outside the box and try food from a region or culture that they may not have tried otherwise.  This also gives us a chance to see which dishes from these regions are most popular among students so that we can incorporate them into future menus”, says Chef Charlie. 

Having culinary experts like these make it easy to make every day a better day for students in Sodexo dining facilities.

Kelly Raw is a district marketing coordinator for the Sodexo Campus Segment.