Quality and Expertise
Quality starts with freshness. Brock Dining Services uses fresh, local ingredients when possible to prepare meals and snacks at every dining location on campus.
The quality of the cuisine offered at Brock Dining Services is enhanced with the knowledge of our culinary chefs. The chefs at Brock Dining Services are experienced, certified professionals with a true passion and talent for culinary arts. They work hard to share their favourite foods with our customers throughout the year.
Every year, Brock Dining Services takes part in a global chef program called "Celebrating World Flavours." This program educates students on various ethnic cuisines, trains and develops our chefs and leverages our partnerships with renowned chefs to enhance the dining experience at Brock. Every year, executive level chefs from all over the world come to Brock to prepare international cuisine made with authentic, imported ingredients. This is one of the most popular events on campus. In 2009, Brock Dining Services was proud to host chefs from both India and Singapore.
Guernsey Market Takes Culinary Gold
Continuing to do as it has since opening, Brock University's Guernsey Market wins yet another award. The innovative cafeteria won gold at the recent National Association of College and University Food Services Loyal E.Horton Dining Awards.
Brock won awards in the past two years attendingthis competition, which awards those schools that show innovation in menu design, presentation, special event planning and novel dining concepts. Brock beat the University of San Diego, University of Dayton and St. Lawrence University in its category, and was also the only Canadian University to receive an award at the show.
The Guernsey Market was scored an average of 46.2/50, in considering facility design, merchandizing, marketing, nutrition, wellness, menus and meals in their decision.
Did You Know?
Face Behind the Plate is a recipe book created by Brock Dining Services for you. It includes our favourite recipes and gives you a glimpse into the lives of our chefs at Brock.