Street Food is a concept developed by ARAMARK District Chef David Leicht, CEC AAC for the residential dining program at the CW Post Campus of Long Island University. This concept originally came about in response to an increasing number of International students requesting some additions to the menu reflective of their upbringing. CW Post is a diverse campus with students representing over 45 countries.
The original Street Food menu developed by Chef Leicht and the culinary team at Post was inspired by the many street vendors, open markets and hawkers from around the globe. In Chef Leicht's opinion these vendors provide the most ethnically authentic regional foods available. That street food vendor approach drives a program that emphasizes authentic regional flavors, respect for accurate cultural preparation techniques and simple forms of delivery of the finished product.
The original menu represented flavors of China, Mexico, India and the Mediterranean. Over a 3 year period the student's involvement with the ongoing development of this program has been excellent. Regular interaction with the Food Committee on campus allows a forum for the culinary and marketing team to hear honest feedback on the authenticity of the items on the menu. This regular communication is what drives the always evolving menu on Street Food.
The current Street Food menu is predominantly Asian inspired. This was in response to student request for very specific Asian Regional flavors. The menu rotation includes one week rotations of items such as Pho (Vietnamese Noodle Soup), Udon, Soba and Ramen Noodle preparations.
From Thailand Gai Yang a sweet and spicy grilled chicken as well as a Massaman curry rice bowl. China is represented with a Peking style chicken served in the style of Peking duck with sticky rice, hot and sour cucumbers, scallion, warm pancakes and a plum hoisin sauce. Banh Mi is a Vietnamese inspired sandwich of Char Siu (barbecued pork) sliced thinly served on a baguette with pickled carrot, daikon and cilantro with a chili spiced mayo and soy sauce drizzle. Korea the most recent addition answers to the vegetarian population with a luscious Tofu Hot Pot of simmered vegetables in a rich vegetable broth scented with dried mushrooms and nori. During the week of Korean inspired dishes two styles of Kimchee are offered every day. One is a traditional cabbage, chili and fish sauce recipe and the other is a little less spicy made with cucumbers.
The Street Food concept continues to be successful at CW Post and has become a concept that is used in other ARAMARK Higher Ed accounts in the area in particular where a culturally diverse campus exists. The menu is under constant development to expand the diversity and most importantly the authenticity of the food.


With all the big changes coming to CSU, many students speculate about the goals of our university.











On March 3, Rhodes College in Memphis, TN held their first Cooking Class.





With the new year came changes in the cafeteria - changes that the students have definitely noticed.

Eastern employee, Kathy VanWinkle famously shares smiles in upstairs Powell.

















Contrary to popular belief, Barnard girls can get their money's worth on the unlimited meal plan.

Aramark has been serving up some changes to more than just the menu this school year.






The student-run international buffet will feature a Volunteer Week theme Sept. 21-24.


New electricity strategy helps ARAMARK save money and energy

UT student-run international buffet features Volunteer Week theme

Annual campaign strives to help Maine communities find school supplies

Schools make green list thanks in part to eco-conscious food programs

ARAMARK company-wide community involvement initiative on the road again

ARAMARK partners with business community to help workforce readiness



Corban University Food Services Director welcomed to the Red Hat crew





Top ARAMARK chefs vie for the Gold Medal at the 3rd annual ACE competition.

ARAMARK Higher Ed team does what it can to help after Washington, DC, Metro train crash.


ARAMARK partners with Carson-Newman College to operate the local bakery.

Twenty-four ARAMARK employees were recently awarded Jefferson Awards for community service.

ARAMARK at USF program provides young adults with job training and help finding employment.

Closed loop local food project brings greater sustainability to University of Southern Maine.

ARAMARK and FSU student group host "Dine in the Dark" event as part of global Earth Hour effort.

Vermont's Lyndon State College has recently implemented a new system of composting waste.

A May food drive organized by ARAMARK and Old Dominion extended after great success.

Displaced from Burundi by ongoing war, jobs gives refugees a step toward normalcy.

The college is partnering with ARAMARK to design and implement a comprehensive energy program.

Olin College is on track to saving nearly $1.5 million in energy costs over three years.

ARAMARK employee volunteers give facelift to Queens Community House.


Bloomsburg University of PA repackaged and distributed 12 tons of food to those in need.

University food supplier will adopt new measures to improve sustainability.

Kari Willmott was nominated for the TRiO Student's Choice Award.

USF Surf Club and ARAMARK have always had a tradition of giving back to the local community.

25 students participated in ARAMARK'S second Annual Hot Wing Eating Contest.

Julius Jackson won first place in the 8th Annual Top Chef competition hosted by ARAMARK.


Executive chef Masahiro Yamashita wins a gold medal at the ARAMARK Culinary Excellence Competition.


The new CityKids Java Café serves up sustainable food and support for at-risk kids.

Students enjoy locally grown and harvested foods in new on-campus cafe.

With $5 combo meals, students are getting a new taste of value.

Student-run restaurant offers great learning opportunity, awesome meals.

Boston Unity Dining Services helped feed over 1,250 people this holiday season.

Brandeis Greening class works with community to bring local produce to campus.

ARAMARK and local farm work to build more sustainable food system.

Over 1,300 take part in University of Rochester Local Foods Week.

University of Maine-Farmington honored for his commitment to the community.

Get to know the Director of the University of Rochester's Eastman Dining Center.

Nearly 100 employees, friend and family celebrated the day by helping the community.

Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

Director of ARAMARK Fleet Operations talks about how ARAMARK is greening our roadways.

Local center gets a desperately needed - and well deserved -- renovation.

Best-selling health & lifestyle author Anne M. Fletcher is speaking at campuses nationwide.

ARAMARK invests in the first fully-chartered Boys & Girls Club to operate within a homeless shelter.

ARAMARK works with campus partners to incorporate Zero Waste practices.

Top ARAMARK chefs embark on a multinational cultural journey of a lifetime.

Dedicated employees are rewarded in the 2008 THRIVE Recognition Program drawing.

The latest edition of "Meet the 'MARK" features a key player at Vassar College Dining Services.

ARAMARK's partners at the University of Florida keep up the good work.

The ARAMARK Building Community national tour makes a stop in San Francisco.

ARAMARK teams up with the Elizabeth Peabody House in Somerville, MA.

The Tennant Company helps develop an environmentally-safe light industrial scrubber.

Students try trayless dining in an effort to support environmental stewardship.

Twenty ARAMARK employees receive prestigious Jefferson Awards.

Campus partners recycle almost 12 million pounds of waste in the 2008 RecycleMania program.


ARAMARK makes a commitment to help preserve the world's oceans and fisheries.

Students find out how much food is wasted at Old Dominion University's Café 1201.

ARAMARK helps Berklee reduce its campus-wide energy use by almost 40 percent.

ARAMARK finds Energy Star options for the University of Florida.

The new science building of Muhlenberg College wins a Silver LEED Rating.
We're committed to protecting and improving the environment by weaving an essential Green Thread through every aspect of our business.
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