All About Food: Enlightened Eating
November 13, 20, 27
Brian Dagnall, executive chef at Wesleyan, trained at Johnson and Wales University and the Culinary Institute of America. After studying under master chef Paul Amaral as a teenager, Dagnall traveled the United States, working as executive chef at numerous restaurants. Upon returning to New England, he joined Bon Appetit Management Company and has served as executive chef at four universities in the northeast. He shares Bon Appetit’s commitment to socially responsible practices and support of local farmers and vendors.