New Chef Spices Up ESU

William Edmondson, Jr., is the new Executive Chef of ESU Dining. Photo Credit / Briana Magistro
William Edmondson, Jr., is the new Executive Chef of ESU Dining. Photo Credit / Briana Magistro

William Edmondson, Jr., is the new Executive Chef of ESU Dining.
Photo Credit / Briana Magistro

By Briana Magistro and Zachary Gotthardt
SC Staff Writers

Students may have noticed a few changes in the university food selection as of late. What they may not know is that we have a new executive chef on campus.

William “Billy” Edmondson, Jr., CEC, CCA joined the Aramark team this semester as the Executive Chef of ESU Dining.

Edmondson developed his love for food at a young age and now has over 30 years of experience in the food industry.

Coming to East Stroudsburg University is a homecoming for Edmondson, who began his path as a culinarian at the age of twelve when he worked in concessions with his mother at Pocono Raceway.

In 2004, Edmondson began working for Aramark in New York City. 2006 marked the beginning of his position as Executive Chef at Bloomsburg University.

He assisted in establishing Aramark at many other universities, including Kutztown, Lock Haven and even NYU. Edmondson apprenticed in both French and Italian restaurants while training in southwest Florida. He attended the American Culinary Institute and received his Certification of Cooking in Culinary Arts.

He received his specialized Culinary Arts Degree from the Florida Culinary Arts Institute in West Palm Beach, Florida.

Chef Edmondson worked at the Four Seasons Hotel in West Palm Beach, Florida, followed by a move to a position as Executive Chef in New York City for ten years.

He worked with the Scotto family of NYC creating recipes for presentation on CBS’ “The Early Show,” ABC’s “Good Morning America,” and FOX’s “Thing in the Morning.”

Additionally, he won numerous awards in hot cooking competitions all over the United States.

He has carried all of these experiences with him to ESU.

Students have definitely noticed new items in the cafeteria and Union, including sushi, soups, and flatbreads.

The Union has also featured a few specials that actually fit on your meal plan, a luxury that has been missing in recent years.

Junior Maurice Jackson said he had noticed a new guy walking around with the tall chef hat.

“The chicken is way better,” Jackson said, “and there are a lot more desserts!”

Danielle Rushing, junior, was very excited about the new fruit-infused water available in the cafeteria.

“The flavors make me want to drink water instead of soda,” said Rushing.

She also mentioned that she enjoyed a new feature at the Home Zone.

“The carving station is awesome. That’s a really big improvement,” she said.

Senior Austin McKale was very excited to talk about the new menu.

“It is so different and greatly improved, especially the vegetables. They’re a lot tastier.” He is quite happy about the fruit being served at the salad bar.

“Fresh cut fruit is amazing,” he said, “I can have a real fruit salad now. There are a lot more healthy options!”

What do you think about the new menu? If you like it, be sure to grab a comment card available in the cafeteria and Union, and let Chef Edmondson and his crew know what options you are enjoying.

Email Briana at:
bmagistro@live.esu.edu

Email Zachary at:
zgotthar@live.esu.edu

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