When Joshna Maharaj took charge of the food at Ryerson University last year there was a lot of negativity to overcome. Terms like “crappy” and “expensive” described the experience of eating on campus. Students and faculty, outraged by multimillion-dollar losses incurred by the multinational corporation that had been the campus food provider for two decades, prompted the school not to renew the company’s contract.
As the institution’s first-ever executive chef and director of food services, Maharaj works with the new food contractor, Chartwells, and a frontline, mostly unionized staff of about 100 to provide 3,500 cafeteria and residence meals each day.
By: Ashante Infantry
Published Mon Oct 06 2014
The Star
Click here to see the full article.
