Student engagement and experiential learning at the forefront of awarded events
June 2026 – Drew University’s Dining Services, provided by Gourmet Dining, received national recognition at the 2026 National Association of College & University Food Services (NACUFS) Awards.
The awards came for two innovative campus dining initiatives that emphasized engagement and experiential learning.
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Drew’s Dining Services earned a silver award for Outreach & Education Program of the Year, highlighting the new Teaching Kitchen’s pasta-making demonstration hosted in collaboration with Drew’s Cultural Italian American Association (CIAO) student organization.
At the event, students learned to make pasta from scratch while engaging with Italian culture and culinary traditions in a hands-on environment that fostered community and experiential learning.
Dining Services also received a bronze award in the Residential Special Event of the Year category for its grand opening of the Teaching Kitchen and renovated LIFE (Less Ingredients, Flavorful Eats) station.
The event combined an elevated six-course allergen-friendly tasting experience with interactive culinary programing, including a live mozzarella-making demonstration led by celebrity chef Harold Moore. The event was designed to showcase how campus dining can blend education, hospitality, and inclusivity into one immersive dining experience.
“These awards represent the collective effort of our culinary team, marketing team, and student organizations who all contribute to creating a dynamic dining environment,” said Frank Merckx, vice president of campus life.
“We are especially proud that these recognitions highlight experiences centered on education and community connection. Seeing students actively engage in the Teaching Kitchen, explore new foods, and feel excited about dining on campus reinforces the meaningful role dining services play in student life,” added Evan McMullen, Drew’s Gourmet Dining marketing manager.
The awarded events exemplify Drew Dining’s broader efforts, which rely on student feedback in shaping the overall dining experience, from menu development, event planning, and dining enhancements.
For example, the Teaching Kitchen was designed to give students more opportunities for hands-on learning and engagement based on expressed interest in interactive culinary experiences, and the LIFE station was created to address a growing demand for more inclusive and allergen-friendly options that delivered strong flavor and variety.
“We remain committed to pushing the boundaries of what campus dining can look like—creating spaces and experiences that inspire creativity, learning, wellness, and belonging throughout the Drew community,” said McMullen.
