The Inn Complete Re-Opens; Provides Gathering Space on South Campus

The campus community and guests are welcome back to the Inn Complete. The University’s former ski lodge is open and is ready to provide students, faculty and staff another quick and delicious lunch option, without leaving campus.

The Inn Complete is open Monday through Friday from 11 a.m. to 2 p.m. for an all-you-care-to-eat lunch buffet, featuring sandwiches, salad, soup, dessert and a hot entree of the day. The buffet costs $16.30 and includes water, tea and soft drinks. Credit cards, Dining Dollars and ‘Cuse Cash are accepted. Students with a meal plan (block or unlimited) may also choose to utilize one meal swipe for the buffet.

Read the full story at Syracuse University News.

‘Glory Days’ Come to Campus: Bruce Springsteen and The E Street Band to Perform at JMA Wireless Dome Thursday

Rock icon Bruce Springsteen and his legendary E Street Band will perform on campus for the third time Thursday, making a stop in Syracuse at the JMA Wireless Dome on the second U.S. leg of their marathon 2023 tour. The concert is scheduled to begin at 7:30 p.m., with gates opening at 5:30 p.m. Concertgoers are encouraged to arrive early to avoid delays at entry and download their tickets to their mobile device prior to entry. Springsteen has no opening act and is anticipated to take the stage promptly at 7:30 p.m.

Read the full story at Syracuse University News.

Richard Graham Marks 50 Years With Facilities Services

When Richard (Richie) Graham came to Syracuse from South Carolina in 1972, he was following family and better job opportunities. Little did he know, he would plant roots here and be celebrating his 50th anniversary at Syracuse University.

Graham, a member of the Facilities Services maintenance team, was among those honored at the One University celebration in April who marked milestone anniversaries in 2022. He was honored during a reception before the ceremony, and with the presentation of a certificate during the ceremony by Chancellor Kent Syverud, during which Graham received an extended standing ovation.

Read the full story at Syracuse University News.

Faculty Center Continuing at Sheraton Syracuse University Hotel’s Sitrus for 2023-24 Year

Sitrus on the Hill, located within the Sheraton Syracuse University Hotel & Conference Center (801 University Ave.), will continue to be home to the Syracuse University faculty center for the upcoming academic year.

Located to the left of the lobby within the hotel’s main entrance off of University Ave., Sitrus features a chic atmosphere replete with luxurious seating and table service. Beginning Monday, Aug. 28, from 11 a.m. to 1:30 p.m. Monday through Friday, faculty and their guests are invited to congregate while enjoying an exclusive, updated menu.

Read the full story at Syracuse University News.

Orange Is the New Green: Pete’s Giving Garden and South Campus Food Pantry Support Students Through Sustainability

Tucked away on the University’s South Campus, on a plot of land off of Skytop Road, is a photogenic garden full of life. Pete’s Giving Garden is a partnership between Syracuse University Sustainability Management, the David B. Falk College of Sport and Human Dynamics food studies and nutrition program and the Hendricks Chapel Food Pantry. The garden has been open since 2017 and its bounty has been making appearances in kitchens on and off campus ever since.

Pete’s Giving Garden and the University’s two food pantry locations bring together students, faculty, and staff to combat food insecurity through environmentally conscious practices. As part of this flourishing community garden, students are not only provided with fresh produce, but also a sense of collective responsibility for the wellbeing of the University community as a whole.

Read the full story at Syracuse University News.

Campus Move-In Guide: The Sustainable Way

Whether it’s your first time living in a residence hall or you’re moving back to campus or somewhere off campus, you can make your move as environmentally friendly and sustainable as possible. Plus, save money, time and space in the process.

“Sustainable practices are meant to have a lasting impact. By making a few small changes in your move-in routine, you can reduce the amount of waste produced, help protect the environment and make your life easier,” says Sustainability Project Manager Lydia Knox.

Read the full story at Syracuse University News.

Crosswalk, Sidewalk Improvements to Begin Next Week on College Place

Starting on Monday, Aug. 7, construction workers will begin work on College Place installing crosswalks and making improvements to sidewalks and curb ramps.

The crosswalks will be installed at the intersection of College Place, Euclid Avenue and Sims Drive. The intersection will remain open for the duration of the work, but single lanes will be closed at times. Those using the intersection are asked to use caution and follow the instructions of flaggers.

Read the full story at Syracuse University News.

Chef Jeff Dover Named First-Ever Associate Director of Athletic Dining at Syracuse University

On Wednesday, July 12, Auxiliary Services welcomed Chef Jeff Dover to its Campus Dining team as the unit’s first-ever Associate Director of Athletic Dining. Dover comes to Syracuse after a lengthy career at Pennsylvania State University, which saw him rise from student-athlete to chef to general manager.

Chef Dover will be based in the John A. Lally Athletics Complex, which is currently undergoing a multi-phase renovation to create a state-of-the-art academic and athletics village for the University’s 600 student-athletes. After the completion of the complex entranceway in February 2023, the next phase of construction, already underway, will include a new football operations center and a “One Team” Olympic sports center.

When construction is complete, student-athletes will have access to new fueling and performance nutrition spaces, alongside a new cafeteria and dining center, greatly expanding the footprint of dining and nutrition at the Lally Complex.

“This is the perfect moment to develop and launch a new, focused athletic dining program” said Cheryl Fabrizi, associate vice president of Auxiliary Services. “As new facilities come online at the Lally Complex, Athletic Dining, led by Chef Dover, will provide a comprehensive, next-level dining program for all of our student-athletes.”

Dover will work closely with the performance nutrition team in the Athletics Department. Under his direction, Athletic Dining will craft menus based upon the different nutritional needs, tastes, and preferences of individual student-athletes and their coaches, trainers, and teams throughout the year – in-season, training, and pre- and post-game. Dover will strive to incorporate food industry trends and the latest in nutrition research to deliver food that supports the daily needs and demands of student-athletes’ physical and mental health.

“Athletic Dining has an incredible opportunity to integrate our work with that of our partners in Athletics,” said Dover. “I am excited to enhance Syracuse’s Division 1 student-athlete experience by supporting their overall wellness and performance in the classroom and on the field.”

At Penn State, Dover’s studies in kinesiology focused on athletic performance, sport biomechanics, and nutrition, and he was able to apply this knowledge when competing in cross country and indoor and outdoor track for the Nittany Lions.

In his post-graduate career, Dover ascended to sous chef for Penn State Hospitality Services, where he was responsible for restaurant operations at two campus-based hotels, as well as large-scale banquet services, and off-premises catered events.

From 2013-2019, as chef of Penn State’s 16,000-seat on-campus arena, Bryce Jordan Center, Dover re-established a direct link with the Athletic Department, providing training tables for the men’s and women’s basketball teams, as well as crafting menus and event themes for Athletic administration, big-name concert and touring acts, as well as the Mount Nittany Club, a 4,000-seat capacity club located at Penn State’s Beaver Stadium, one of the largest college football venues in the country.

Dover originally hails from Northeastern Pennsylvania and is an avid culinarian who enjoys exploring food destinations that further inspire his personal and professional cuisine creations. He also considers himself a college sports historian, and the Syracuse men’s basketball battles of the 1980s (particularly against then-Big East foe Georgetown) represent his very fondest memories of the pinnacle of college sport and competition.