Through its Teaching Kitchen initiative, Mason Dining supports student transitions and creates a sense of belonging.
By Sofya Vetrova
In partnership with University Life’s Office of New Student and Family Programs, Mason Dining hosted a Valentine’s Day Teaching Kitchen designed specifically for first-year and transfer students. The 50 available spots filled immediately, a clear signal that today’s students are looking for connection, not just consumption.
The session was led by Chef William Weaver, director of student engagement, and Chef George Charbel, campus executive chef.
Together, they guided students through three hands-on stations focused on practical, confidence-building skills:
- Chocolate Mug Cake – introducing foundational baking techniques
- Overnight Oats – reinforcing wellness and smart meal planning
- Elevated Ramen – teaching students how to transform a staple into a balanced, intentional meal
But the real outcome wasn’t the recipes—it was community.
A shared space
A Mason Dining Voice and Vision survey (Chartwells Higher Education Dining Services) revealed that dining is one of the most powerful touchpoints for belonging:
- 60.6 percent of first-year students say dining helps them adjust to college life.
- 53.1 percent say dining helps them feel welcome on campus.
For first-year and transfer students in particular, the transition to campus can feel isolating. A teaching kitchen changes that dynamic. It creates a shared experience. It lowers barriers, sparks conversation, builds confidence, and turns strangers into peers. These events don’t just teach students how to cook, they create connection at a moment when it matters most.
Teaching Kitchen is part of Mason Dining’s ongoing engagement-based programming. The team hosts monthly activations centered on different themes that make cooking approachable, educational, and engaging.
Past sessions have included Spring Roll workshops, where students learned knife skills and proper rolling techniques, and a dessert-making class, which gave students the chance to practice pastry fundamentals such as piping techniques. A recent session featured a mole sauce class exploring the complex process behind this traditional sauce. Students learned how to toast spices, layer ingredients, and balance flavors to create depth and authenticity.
Throughout the year, Mason Dining also offers a variety of experiential events, including its Supper Club series—a fine-dining-style experience hosted in the dining halls.
At George Mason, dining is more than a service. It is a strategy for belonging—one intentionally designed to support student transition, build confidence, and reinforce the university’s commitment to helping every student succeed.
Sofya Vetrova is the district marketing manager for Chartwell’s Higher Ed at George Mason University.