By Antonio Gary (Whetstone Staff Writer)

Each slice takes percision to make sure there are enough bananas in the students treats. The cooks eye's concentrate on his craft and subject. Whetstone/Cochise Lucas

Each slice takes percision to make sure there are enough bananas in the students treats. The cooks eye’s concentrate on his craft and subject.

Wesley College has made multiple changes in the cafeteria this year, from longer hours to healthier food.

“This year it’s not the same meals all the time,” said John Finney, a cook in the cafeteria. “Sautee stations close at 2 p.m. and the café is now open from 7 a.m.-7 p.m.”

He said students complained about the lack of food variety last year.

“We listened to the students and tried to put more healthy food out,” he said.

The plate is prepared with garnish, design and style. Chocolate is just one of the ways this cook uses presentation to make delicious meals. Whetstone/Cochise Lucas

The plate is prepared with garnish, design and style. Chocolate is just one of the ways this cook uses presentation to make delicious meals.

Students, however, still complain.

Even though some students might be displeased with service, Aramark, which runs the cafeteria, and Wesley College, have made changes to make meals environmentally friendly.

Two of those changes – removing trays and paper cups – have frustrated some students.

“I care about the school going green,” said sophomore Eugene Still. “But paper cups are more sanitary than the ones they give you,” which are plastic.

The cafeteria also shut off electricity when not in use,” said Peter Buoncristiano, executive chef in the cafeteria. “We’re bringing back take-out containers because they’re eco-friendly.”

Most changes to the cafeteria were made by Aramark, Student Government Association president Tanner Polce, and Dean of Students Mary Alice Ozechoski, he said.

Steady is the hand of the cook as he touches off the banana foster with strawberries. Students in line can't wait to get their chance to take this delicious treat.Whetstone/Cochise Lucas

Steady is the hand of the cook as he touches off the banana foster with strawberries. Students in line can’t wait to get their chance to take this delicious treat.

The cafeteria also provides a way for students to voice their opinions regarding the cafeteria

“Students still complain and I try to handle it,” Buoncristiano said. “If they need something or want something different they just have to inform me and I will do my best to make it available.”

Despite the changes, students still express disappointment with the quality of food.