Ranked in the top 10 for Best College Food in America by Niche, JMU Dining offers a wide array of delicious foods at locations all over campus. But the food doesn’t prepare and serve itself; behind the scenes, a large network of dedicated staff works hard to fuel our Dukes.
The chefs are at the center of the culinary experience here at JMU, whether it be developing menus or preparing meals.
On any given day, chef Travis Foster can be found jumping between either of the campus dining halls. He has spent just more than a year with JMU Dining but has been in the food industry for around 30 years. His career has taken him from Virginia to Louisiana and back, working in restaurants in Staunton before embarking on the New Orleans café and catering scene, sometimes spearheading events with the NFL and NBA. In 2017, he returned to Virginia and eventually found his way to JMU Dining.
“I was drawn to JMU by the large team and volume. After touring the space at D-Hall and meeting the team, I was immediately impressed with the building and operation. Spending time in the kitchen with the diverse team sealed the deal for me, and I was happy to come on board,” Foster shared.
One thing that surprises him is the sheer amount of food that the dining halls go through daily. “I come from catering and convention centers, so I have seen a lot of food served at one time, but the ability to get in literally a thousand pounds of chicken at 6 a.m. and go through it by 7 p.m. always amazes me,” he shared.
Foster recalls his first game day shift as a memory that has stuck with him. “Nobody told me they shoot off cannons for touchdowns. The first time it happened last year, I thought something exploded on the loading dock.”
JMU Dining doesn’t just provide food for students; it also offers job opportunities in a wide variety of roles.
Take Kendal White, a junior majoring in Media Arts and Design. She works as a photo and video marketing intern for JMU Dining. A typical workday for her entails capturing moments at the dining locations across campus and creating content to highlight the dining experience. “My favorite part [about my job] is capturing genuine student moments, whether it’s friends laughing together over lunch or the excitement of special dining events,” White shared. “It feels good to tell the story of campus life through my camera.”
Any student who has entered D-hall through the Wilson entrance has most likely swiped in with the assistance of cashier Tabatha Moats, a well-known, friendly face.
For the past 20 years, Moats has been working for Aramark, the food services and facilities management firm that partners with JMU Dining, and she has loved the opportunities the job has given her to meet people.
“My favorite thing about this job is getting to know the students, faculty and new guests. … I have many good memories of graduating students who come back and then getting to hear about what they do now,” she said.
For Moats, a day in the life involves “I come in, help my co-workers, start getting ready for the day and then open the doors. I stay at the cash-register station, and greet and welcome people as they come in. I love to do it!”
Along with these responsibilities, she is available to cook if needed and answer any questions students may have about their meal plans.
Campus dining locations offer a place for Dukes to sit with friends, enjoy a good meal and catch a break from the demands of schoolwork. JMU Dining team members, from the chefs to the student employees, each play their part in making that happen.
