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With this year’s replacement of Aramark by Bon Appetit as Penn’s food service provider, much of the school’s dining experience has been overhauled.

But Chef Brian Walcott is no stranger to change. He is now working his 25th year in Penn’s dining halls.

A chef in 1920 Commons, Walcott represents the frontline of trying to transform the Penn dining experience for the better.

A look around the Commons dining hall reveals the shift in focus that Bon Appetit has brought to the table.

Fruits and vegetables are used as decorations — and they may be in the next dish served, reflecting Bon Appetit’s heavy emphasis on using local and in-season ingredients.

A Mediterranean bar has been added, and an herb garden has been started in the downstairs part of Commons.

For Walcott, originally from Jamaica, this focal point has been a welcome breath of fresh air.

“I’m very passionate about what I do and cooking from scratch has allowed me to be very creative,” he said.

As an employee under both food providers, Walcott pointed out the stark contrast between Aramark and Bon Appetit.

“We were never really educated with Aramark,” he said. “However, now we are educated about everything that we are cooking and serving.”

While most of the food products from Aramark came frozen, Walcott indicated that with the switch to Bon Appetit, everything is now fresh and prepared from scratch.

“We have a farmer’s dinner where we invite them to come and see how we prepare their products,” he said.

Walcott’s favorite change has been the increased autonomy Bon Appetit has granted its chefs.

The chefs are asked to come up with their own recipes for dishes and can also cook student requests if they are submitted.

While Aramark ran on a cycle menu – a repeating schedule of what was served – Bon Appetit has no set menu and will cook what is local and available.

“It’s very inspiring to use my own style every day when cooking,” Walcott said. “If I’m not creative, the group won’t be inspired by my creation.”

Walcott’s personal favorite dish to make is a red snapper with peppers, onions, carrots and a little bit of soy sauce.

Like any talented chef, Walcott considers himself king of the kitchen.

He said whenever there is a cooking challenge, he wins.

“We challenge each other every day when we come in and cook,” he said, adding, “And the kids are enjoying the results very much.”

Walcott considers his mother his inspiration for cooking and fondly remembers her preparations.

“I don’t want to brag about it,” he began before rattling off some of his mother’s delicious creations.

In the end, Walcott is all about feeling good about what you do in life.

“I love my job,” he said without hesitation.