Aramark Collegiate Hospitality’s Widener Dining Services recently earned the prestigious Edwin R. Golden Award for Inclusive Excellence from the National Association of College Auxiliary Services, or NACAS. The campus dining program was recognized for Kitchen 101, a collaborative teaching kitchen initiative from Widener’s International Student Services team and Aramark Collegiate Hospitality that focused on international cuisine. The award recognizes the program's success in creating meaningful opportunities for cultural exchange, inclusion and belonging through food. 

"At Widener Dining Services, we strive to create a dining experience that supports the university's culture of belonging," said Aramark Collegiate Hospitality Executive Chef Matthew Clarke, who leads the kitchen at Widener. "This recognition reflects the strong partnership between Widener University and Aramark Collegiate Hospitality and our shared commitment to creating opportunities for students to connect, learn from one another and feel valued within the campus community." 

Since its launch, the International Teaching Kitchen has provided international students with a platform to serve as cultural ambassadors, sharing family traditions, regional cuisines, and personal experiences through interactive cooking demonstrations. Working alongside Clarke and the culinary team, students help bring authentic recipes to life while fostering dialogue and understanding among participants from diverse backgrounds. 

The program invites students to share recipes, traditions and stories from their home countries while leading hands-on cooking experiences for their peers. Through these shared culinary experiences, the International Teaching Kitchen helps build cross-cultural connections, promotes intercultural understanding, and reinforces a campus environment where students feel seen, valued and welcomed. 

“The program’s goal extends beyond cooking,” continued Clarke. “The International Teaching Kitchen fosters practical skills-building, giving participants confidence in the kitchen while exposing them to flavors and ingredients they may never have encountered before.”

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