The joke has always been that Duke first-years never had to worry about the "freshman 15," because the Marketplace food was never good enough to merit overeating.
Students said that fact may change this semester, however. They are giving Bon Appetit mostly positive reviews for its new East Campus dining service.
At a recent dinner, more than 100 freshmen formed a line stretching out the Marketplace door and onto the quadrangle.
Meanwhile, students inside lingered over grilled sirloin served with garlic and pepper sauce and Hawaiian hazelnut coffee, along with standards such as pasta, hamburgers and salad from Duke's largest salad bar.
Food is also being served on new modern china, including square white plates and black triangular ones.
"The line is incredible, but it's well worth the wait," said sophomore Rhut Vasavada, an East Campus resident assistant, adding that he thinks the Marketplace is much improved from last year.
Some students said negative remnants of ARAMARK Corp.--the Marketplace's previous management--still remain.
"Take it easy!" shouted one employee at a student who requested more than two slices of pizza.
Management is working to encourage better customer service, but those changes will take time, said Michael Aquaro, the executive chef at the Marketplace.
"We're in the process of changing the culture here," he said.
Aquaro also noted that he has been happy with the vast majority of returning staff.
He highlighted the healthy food being featured at stations such as "Durham Market," where seafood paella was doing brisk business.
"The driving force of what we do is what's fresh and what's in season," Aquaro said. "Small batches is the core of what we do."
He noted, however, that much of the seafood is frozen, and most of the entrees are still being served out of the same sized warming trays as previous years.
"The food is alright sometimes, it really depends on what you get," said freshman Ashleigh Swingler.
Other changes may not be perceivable to the naked eye, Aquaro explained.
Bon Appétit is making an effort to purchase as much food as possible from the surrounding area, including all-natural beef, herbs and condiments.
"I appreciate the variety of local foods," said freshman Lucas Bradley.
Hailing from South Carolina, Bradley also said he approves of the Marketplace's attempt at southern fare.
"It's as close to authentic as any food in a Yankee state like North Carolina," he said.
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