Fresh Pastries: A Look at the New Additions to Kessel


Josiah Darnell

The new pastry section in Kessel near the sandwich station.

Josiah Darnell, Opinion Editor

The Kessel Student Center has been through many changes, food stations, and cooks. They have continued to build on those changes and have added even more additions to the supply of food they serve students.

Those new additions include a newly renovated pastry section, a sushi bowl, and a new design to the look of the chicken fingers. Prior to the newly renovated pastry section, there were only a couple of sweets that were available. They were wrapped up in plastic and the selection was limited to cookies, brownies, doughnuts, and muffins.

Now, the pastries are in containers that keep them fresh and allow easy access to whatever the students are craving at the moment. Not only that, but option of cupcakes has been added as well. There are multiple flavors to choose from and they are not tiny cupcakes either; there is some weight to them.

The sushi bowl has recently been one of the more popular dishes to eat. It is a new twist on sushi and it gives those who do not like raw circles of fish to get a chance to enjoy a little bit of what sushi is like. The bowls contain white rice, avocado or cucumbers, and your choice of seafood, which includes crab meat, shrimp tempura, salmon, etc.

“I was never a huge fan of sushi but this [sushi bowl] right here is definitely something I’ll continue to go back to get,” said graduate student Tyler Deneau.

The sushi bowls have been a great addition and being that the Kessel menu is always on the same rotation, something new in the mix is what student needed. While the chicken tenders cannot technically be considered “new,” the change-up of their design is a welcomed switch. They are more like chicken fillets now with a different taste and they are even easier to dunk in a dip.

These may not be huge differences, but when students have become accustomed to the regular everyday schedule, anything new is a positive thing. That is why students love the gourmet meals that happen once or twice a week. They give us different options to choose from, and when you see the same thing every day, you welcome these differences.

The more Kessel additions to the menus, the more students will want to come there to eat. It starts off with little things like the tenders and the pastry stations, which can be considered minor, but may help the perception of Kessel evolve from a necessary evil to a positive asset among students.