Delicious food, warm and hospitable service, and a lively atmosphere have always been highlights of the dining experience at The Storm King School. Following more than one year of strict health and safety protocols, our chefs and food services staff have been working hard all summer to bring an exciting and revitalized dining experience back to the school community this fall.

According to Director of Food Services and Executive Chef Andrew Comey, students will enjoy many new changes, a renewed sense of community, and even more great food when they arrive on campus later this month: “Our goal is to bring dining services back to its pre-pandemic norm. I hope the easing of last year’s restrictions will restore a more vibrant social atmosphere in the dining hall. This, along with a lot of tasty, nutritious food should get us back on track.”

As always, SKS diners will enjoy daily soups, hot lunch and dinner choices, vegetarian and gluten-free options, a deli and sandwich bar, and the delectable homemade desserts Chef Andrew is known for. “We will continue to use locally-sourced, seasonal, and organic ingredients and cage-free eggs into our menus wherever possible; and we always consider the dietary needs of each student,” continued Chef Andrew.

Students can also look forward to many new items on the menu this year. “I have been developing new dishes from different cuisines, such as Mediterranean, to add to our already-diverse international fare. I also look forward to starting up our International Station once again that will serve noodles, tacos, pasta, and crepes– all made to order. In addition, my staff and I are very excited to resume formal and family-style dinners and other community events in the dining hall,” he explained.

“While good food and community will be our focus, the health and safety of our diners is still of the utmost importance,” continued Chef Andrew. “Some health procedures from last year will remain in place. For example, I will continue to encourage students to be diligent about hand-washing, sanitizing, and other health protocols in order to be safe.”

“Most importantly, we will have the chance to eat all together as a community this year,” continued Chef Andrew. “I am looking forward to opening up the kitchen and seeing everyone in the dining hall in a few weeks. With the help of our students and the entire school community, this year will be the greatest ever when it comes to food.”