Food

Anne-Renée Rice-Soumeillant, Assistant Sous Chef at the Institute for Advanced Study, explains how cooking at IAS differs from restaurant routine: menus shift daily with what’s seasonal, colorful, and on hand. She also recalls a standout dish—a beet and mushroom Wellington—that let the vegetarian station shine.

Yann Blanchet, Chef/Director of Dining Services, provides a sneak peek into some of the cuisine that Institute for Advanced Study scholars and staff can expect from the dining team, and discusses how shared meals help to unify the global IAS community.

In this episode of Institute Instances, Renée Robinson, Catering Supervisor/Dining Room Manager at the Institute for Advanced Study, reflects on the various food-related events and gatherings that foster community among IAS scholars, highlighting the ever-popular Burger Day.