By Audrey Ze//
Dining at Hood College is about more than just food. It is about creating a home-like environment, offering variety, and fostering community.
At the center of this mission is Hood College Dining Services, led by John Bragel, director of dining services. Bragel has held the role since 2019 and has worked with Aramark for more than 33 years.
“There are many things I enjoy about being at Hood College,” Bragel said. “I enjoy interacting with the students and
Hood community. There is such great energy and activity on campus. I especially love when Coblentz is packed and bustling with students.”
Bragel said the semester is still young, but his team has already introduced new dining options.
“We have added many made-to-order and make-your-own pop-up events. The feedback has been extremely positive,” he said. “We have also seen some great feedback written on the WOW walls in both Coblentz and the Blazer. Feedback is a critical piece of the dining program.”
Students are encouraged to share feedback through Voice of the Consumer surveys, monthly chats with the director, monthly virtual dining hours, and a suggestion box.
The dining team is committed to providing an excellent experience, Bragel said.
“Every dining team member brings energy and passion to do their best every day,” he said. “This is your home for nine months of the year, and we want to provide the best hospitality to all on campus. We want to know what you love, what you’d like to see improved or changed. Someone may have an incredible idea — don’t be shy. We love talking with you.”
Special dining events are planned each month, with calendars posted in Coblentz, the Blazer, and online. Students can also follow the dining Instagram account for updates.
New offerings at the Blazer include a side salad option for meal exchanges, along with wraps and subs at Fresh Flats. B+F now features bun-less bowls with seasonal specials. Create-your-own pop-up stations have been introduced, with items such as yogurt parfaits, acai bowls, smoothies, tot bowls, hot biscuits, and flavored pancakes. New pasta sauces and carving stations are also being added.
“The goal is to surprise and delight students when they enter Coblentz,” Bragel said. “Some items will be on the monthly special events calendar, while others will be a surprise pop-up.”
Hood is also celebrating Executive Chef Baelyn Cureton, who recently earned a silver medal at the Aramark Culinary Excellence competition, a regional showcase of creativity and skill.
“The ACE competition was an amazing experience,” Cureton said.
The event challenged chefs to use selected ingredients to create a five-course menu. Hood students can look forward to sampling Cureton’s new dishes in the dining hall this semester.
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