Onyx Anneau Fall 2021

Dining center named for Barbara Doherty

The perfect way to honor the legacy of Barbara Doherty, SP, ’53, Ph.D ., was to name the dining center after her, said Dottie L. King, Ph.D, president. Doherty served as 13th president of SMWC and as chancellor of the College following her retirement until her death in 2020. King knew she wanted to pay tribute to Doherty within the new building in some way, and with Doherty being a well-documented foodie, it was a natural fit. “It didn’t take me very long to realize that her name was going to go on the dining hall,” King said. “I instantly knew I wanted her name to be a part of this building.” Bon Appétit Management Company was selected as the new foodservice provider for the College in May 2021, and now operates the Barbara Doherty Dining Center, The Market in Les Bois Hall and Woods Café in Rooney Center. Bon Appétit is known for its culinary expertise, including small-batch scratch cooking, local sourcing of ingredients and a commitment to socially responsible practices. “Bon Appétit’s sustainable practices and food sourcing practices fit nicely with SMWC’s values of sustainability The “values” of a good meal

The name is Barbara Doherty Dining Center, although King hopes the community will take to calling it Doherty Dining for short. In a special ceremony during Reunion weekend, King, Carmen Piasecki ’70 , former chair of the board of trustees during Doherty’s presidency, and Dawn Tomaszewski, SP, ’74 , general superior of the Sisters of Providence, shared fond memories of Doherty as they blessed the building. “I trust that from whatever heavenly banquet that Barbara is currently partaking, she is cheering us on and blessing our efforts,” said Tomaszewski. and social justice, which just makes this a great partnership all around,” said Jaclyn Walters, vice president for finance and administration. According to Walters, the new provider was chosen following a months-long process which included focus sessions with students and discussions with a number of potential providers. “Their commitment to sustainability coupled with their level of care and concern for students’ needs were among the reasons they were selected. We are thrilled to have Bon Appétit as part of our Woods team,” added Walters.

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