Noyes Center's Jansen's gets raves for renovations, varied offerings

By Rob Fuentes

Hungry visitors looking for the old Jansen's at the Noyes Community Center on West Campus are in for a surprise, and a treat, when they stop in. The Cornell dining facility underwent a $200,000 renovation this summer and now features four distinct food areas, all offering made-to-order meals.

Chef Ron Telford, right, serves a stir-fry meal to sophomore Kent Ferguson in the newly renovated Jansen's dining facility in Noyes Center Aug. 25. Charles Harrington/University Photography

"We want to give the students more choices and variety," said Colleen Wright-Riva, Jansen's general manager. "Many of the programs that were created last fall will be back, because the students love them. Now we can add to those programs."

At a recent unveiling, the Cornell community got to see the renovations and new food offerings firsthand. The 600-seat hall was filled nearly to capacity as diners were able to choose between made-to-order deli sandwiches, omelets, stir fry, soups and an expanded salad-by-design area.

"The choices are great," said Jen Bloom, a graduate student in the School of Industrial and Labor Relations. "It's the best salad bar I've seen on campus. You can chose from so many different meats, cheese and fresh vegetables."

Jansen's is now large enough, and offers enough choices, that diners may need to consult a map of the dining area near the entrance.

Deli and salad stations are organized around a main station offering made-to-order crepes, soups, omelets and stir-fry meals. The tortilla station -- the only one on campus -- is in the space near the back, across from the large windows, in the area previously occupied by the main serving station.

Hanging plants, soft lighting and wide booths lend a personal, comfortable touch. Many of the booths and tables are near outlets to allow students to use personal computers.

"It looks good. It's a nice environment," said junior Joe James.

Jansen's serves nearly 3,500 meals per day, and the changes to the facility are part of an effort by Cornell Dining Services to further improve the quality and choices available to students. The renovations come on the heels of an even larger renovation to Robert Purcell Community Center last year.

"We're very student oriented. We evolve to suit their needs," said Jansen's executive chef John Dunai, who has been with Cornell Dining for 22 years. "Everything is ordered fresh daily. We make
everything from scratch."

Cornell employees and students agreed that the changes were worth the wait.

"This is great," said Gary Tennant, manager of the farm services office. "It looks good and the food is good."