“We look at the international student population and how we can address and meet their needs in terms of food, hospitality and other ways,” said Ashley Chaney, assistant director of communications for REHS. “As a whole, RHS has been really cognitive of the expanding number of international students and making them feel more comfortable here at MSU.”

Culinary Services Director Guy Procopio said the trip was an opportunity to feel what it is like in an international student’s shoes.

“It was really a breathtaking way to experience when other students come overseas to a brand new environment,” Procopio said. “It was an opportunity to understand the challenges of communication and making me feel comfortable and closer to home.”

One of the key ways to make people feel comfortable is to give them something to connect with that reminds them of home, said Executive Chef Kevin Cruz.

“For some of our students, food is a powerful tool,” Cruz said. “It can excite memories of home, or even individual people such as family or friends. We strive for culinary excellence and bringing more of a home feel.”

Procopio said there is a certain amount of wiggle room that comes along with the hospitality and culinary business.

“We have to be a very flexible organization and always look for ways to reach today’s students and future students,” Procopio said.

Procopio added that the residential dining experience at MSU is about more than just food.

“It’s about supporting personal health and wellness of today’s and tomorrow’s students,” Procopio said. “It’s about more than filling up your tank; there’s also a social, face-to-face connection that happens in the dining halls.”

Cruz said the trip will not only benefit international students, but everyone who comes to MSU as well.

“We are trying to provide food that is genuinely authentic,” Cruz said. “We get authentic products to make not just international students, but all students and customers feel more comfortable and educate them on culinary excellence.”