The Sentinel

The Student News Site of Monsignor McClancy Memorial High School

The Sentinel

The Sentinel

McClancy’s Culinary Renaissance

McClancys+Culinary+Renaissance

At McClancy there have been many days in which students spend a fortune just for a tiny portion of nuggets. But all of this has changed with the recent partnership with The Corato Food Service group which has given students a culinary revolution, turning the cafeteria into a place of many diverse and appealing options. The change is about more than just the quantity; the quality improved too, providing students with various foods that were lacking before.

The new food team at McClancy prepares students each day with a new and different  themed food as follows:

  • Taco Tuesday: Students can now savor the flavors of tacos, with a wide variety of different toppings
  • Pasta Day on Wednesday: To pasta enthusiasts, offering a chance to have many different kinds of pasta with a range of sauces and toppings.
  • Burgers on Thursday: On Thursdays, there are burgers, with options ranging from classic burgers to any topping you desire.
  • Fresh Pizza on Friday: As the week concludes, fresh, oven-baked pizzas take the stage, prepared from scratch and to perfection

While the different themes of foods each day, McClancy’s everyday menu features a delightful array of paninis every single day:

  • Monday to Friday – Daily Panini Specials: McClancy’s daily panini includes favorites such as the chipotle chicken panini, a student favorite, and so on. 

The transformation of McClancy’s cafeteria is not just about upgrading the menu; it’s a shift in the student dining experience. From the days of expensive nuggets to a week filled with delightful themes and daily paninis, McClancy now stands as a testament to how a culinary partnership can elevate the student dining experience and learning habits. It’s not just about affordable gourmet options it’s about creating a great and flavorful array of foods that MC can enjoy. PS: 3$ fries should be brought back.

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Anthony Ghaly, Editor

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