The Joseph Slifka Center for Jewish Life at Yale will now provide kosher meals every day of the week, host a snack hour Friday afternoons, serve brunch and dinner on Sundays, and invite a guest local chef to cook Monday nights.
“We hope our expanded meal options will give you even more reasons to hang at Slifka,” executive director Steven Sitrin said of the changes, which were planned over the summer and took effect at the beginning of the year.
The center has also reorganized its kitchen to make it easier for people to get their food, he added. In addition to having a carving station open on some nights, Sitrin said, the center has installed an instant coffee maker. The dining hall is adding a machine near the dining room door so guests can pay by credit card. The center is also working with a variety of vendors to add fresh, locally produced vegetables at every meal, Sitrin said.
While the new meal options require more preparation, chefs at the center said they were pleased with the changes.
“We are trying to get everything right,” chef Carlos Marcano said.
Sitrin said Slifka has joined forces with other dining halls to make its facilities more environmentally friendly by using fewer disposable items. The center has also installed a brown bin that will be used to collect food waste for composting and has switched to recyclable take-out containers from foam ones.
Slifka Center Rabbi James Ponet ’68 said students have responded well to the changes. Daniel Olson ’12 and Hodiah Nemes ’13 said the compost bins and disposable containers are a great addition and added that the new dining hall setup is more convenient.
“The quality of food has continued to improve,” Olson said.
The Slifka Center opened in 1995.