The Branson kitchen is getting two big updates this school year. Executive Chef Marcus Trigg is now officially a Branson employee and come spring semester, a new food provider will feed the Branson community. 

Trigg is now the director of culinary services. As executive chef, he was in charge of breakfast, lunch and cooking for any school events like FAB and Open Houses. Now, he said, “It’s similar to the same thing but a lot more on my plate.” Everything that has to do with food at Branson is under Trigg’s domain, including sanitation, environmental impact and the garden.

He said that his new title will benefit the Branson community.

“We’ve been doing a good job so far since I’ve been here, but I plan to expand on that now that I have a little bit more freedom to put some of my own ideas into the mix. I plan on working with more of the affinity groups if possible and I’m already working with the sustainability program,” Trigg said. 

Affinity group leaders can look forward to a discussion with Trigg about what foods are important to their culture and see them come up on the menu. People who work with or in the garden could see their plants show up on plates in the commons. 

Food interns are also going to help connect the Affinity groups with the kitchen. Trigg said he wants the interns to act as the kitchen’s eyes and ears by reaching out to “the student community on what they would like to see that they haven’t seen. We’re working on being conscious of plant-based options and meatless monday as well as cleaning up [the commons].” Food interns will also have an opportunity to work with the garden and see how food gets from plant to plate. 

The second big change is that a new food provider will fill our kitchen. There will be one in the spring but Trigg hasn’t decided on a company yet. He’s currently consulting with a committee to choose a company and send his proposal to Head of School Chris Mazzola, who makes the final call. So far, the food interns have taste tested and evaluated three options; the providers were approved and the interns are optimistic about their choices. 

One of Trigg’s main criteria for the new food provider is that they’re adaptable to Branson’s current sanitation and cooking practices in the kitchen. He wants a food provider that is flexible enough to adjust to the layout of the lunchline, kitchen and sanitary practices. 

“I don’t want them to work inside of the box that they’re used to doing with other accounts,” Trigg said. “But if they come in and are open to what we’re already doing, then it should be a good relationship.”

Trigg said that Branson does not have to worry about a big menu change because he’ll still be in charge of making the meals and planning the menu. Meals will probably change slightly with the new provider, but Branson’s food will stay as tasty as ever. 

“As long as it’s in the budget then it should be mostly the same if not better,” Trigg said. 

Branson students can count on their wing towers and other favorite dishes staying for the foreseeable future because Trigg’s favorite meals are the ones students enjoy.

“From what I’ve noticed, the different party wings tend to go pretty well. The pork pozole, the chicken pho and a lot of Latin-themed dishes tend to go pretty well, too,” he said.