When COVID first surfaced almost a year ago, every aspect of life was affected. But could you imagine how the McGill residences were hit? Especially the numerous cafeterias, which served as not only dining halls but places to study, congregate, and just unwind with your friends. The OSS team speaks with Oliver De Volpi, Executive Chef in Student Housing and Hospitality Services at McGill University, about life in the cafeterias pre and post-COVID, sanitation and safety measures, nutritional challenges, what the future could look like, & why nothing beats a San Marzano tomato.
