Across Campus - A Photo Essay

At the Broderick Dining Commons, Executive Chef Robert Patton, brings to the University a high level of culinary experience and innovation. He and his team prepare thousands of meals daily, as well as implement a new menu every semester based on students' requests. Photos Chuck Thomas, David B. Hollingsworth and Elyse Penn (intern)

Keeping it Fresh

At the hibachi bar in the Broderick Dining Commons, students can watch their food being prepared. David B. Hollingsworth/ODU

Keeping it Fresh

The Broderick Dining Commons has a capacity to serve 550 patrons. Photo Elyse Penn/ODU Intern

Keeping it Fresh

The pizza station is a student favorite. Photo Elyse Penn/ODU intern

Keeping it Fresh

Sliced avocados are dipped in ranch dressing then coated with Japanese bread crumbs and fried until golden brown. Photo David B. Hollingsworth/ODU

Keeping it Fresh

Buffalo chicken sushi is a non-traditional request of the students. Photo David B. Hollingsworth/ODU

Keeping it Fresh

Students are treated to international dishes like Thai-style cobb salad with shredded chicken and a sesame ginger dressing. Photo David B. Hollingsworth/ODU

Keeping it Fresh

Students will not miss their mother’s cooking with options like churrasco grilled Atlantic salmon served with roasted brussel sprouts, jicama, golden beets, fennel, and a garbanzo bean salad. Photo David B. Hollingsworth/ODU

Keeping it Fresh

Avocado Fries- Fresh avocados dipped in ranch and Japanese bread crumbs fried golden brown and served with a chipotle ranch dipping sauce. Photo David B. Hollingsworth/ODU

Keeping it Fresh

The Broderick Dining Commons chefs can produce 12 different types of pasta. Photo David B. Hollingsworth/ODU

Keeping it Fresh

A turkey breast is sliced to make a fresh pesto turkey pretzel sandwich. Photo David B. Hollingsworth/ODU

Keeping it Fresh

A chef loads the rotisserie oven with whole chickens. Photo Chuck Thomas/ODU

Keeping it Fresh

Before being plated, the sushi rolls must be cut to size. Photo David B. Hollingsworth/ODU

Keeping it Fresh

Jerome Cooper, executive sous chef, tosses freshly made pasta with final ingredients before plating. Photo David B. Hollingsworth/ODU

Keeping it Fresh

Chef Manager Brian Johnson is loading the churrasco grill with salmon. Photo David B. Hollingsworth/ODU

Across Campus - A Photo Essay

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