In an effort to preserve at least one tradition in a year that has been anything but normal, Le Jeune Chef staff and students are preparing a free Thanksgiving feast for the dozens of students who have opted to stay on campus during the holiday break or are isolating.While some of the prep work was completed Wednesday, the small crew will return to campus from 8 a.m.-2 p.m. Friday to complete and individually package the traditional, handmade Thanksgiving dinners.
From 2-3 p.m., college staff and administrators will join resident assistants in delivering the meals to an expected 50-60 students. To add a family touch, resident assistants are writing notes to accompany each dinner.The project was the idea of Thomas C. Heffner, assistant dean of arts and sciences, was facilitated by Brian D. Walton, dean of business and hospitality, and was brought to fruition by Michael R. Triassi, director of sales and restaurant operations for the School of Business, Arts & Sciences, and Chef Christopher R. Grove, executive chef of Le Jeune Chef Restaurant (Triassi and Grove rush ordered ingredients for the feast) along with staff and students from Le Jeune Chef and Residence Life.