Aladdin Campus Dining Holds “Station Takeover” at Ferrum College Student: “Guest Chefs” Prepare Cultural Foods Celebrating Black History Month

Ferrum, VA, February 21, 2022 – The Aladdin Campus Dining team at Ferrum College, in Ferrum Va., celebrated Black History Month with a “Dinner Station Takeover” featuring Haitian foods prepared by “Guest” Student Chef, Midoven “ML” Lormejuste. A sophomore and Aladdin Campus Dining student team member, ML was given the opportunity to take over one of the food stations in the Franklin Dining Hall where he prepared his grandmother’s Haitian recipes including Sos Pwa Nwa (bean sauce), Legume (beef & vegetable stew), rice, sweet plantains and plantain chips.

Flyer Promoting Haitian Food EventAs the food service contractor for several historically black colleges and universities (HBCUs), Aladdin understands the culture of an HBCU campus community, educating students on regional, ethnic and global palates. Although Ferrum is not an HBCU campus, African American students represent over half of the school’s population, including those from culturally diverse backgrounds and locations such as Haiti, South America and China.

Born in Saint-Marc, Haiti, ML moved to New Jersey with his family as a young boy. He grew up watching his grandmother prepare traditional Haitian dishes at home. When he was a freshman, ML joined the Aladdin team at Ferrum as part of a work study program, working towards a degree in nursing. When he is not studying or “working hard for the money” (one of his favorite tunes by Donna Summer that he hums to while he works), you can find him playing basketball or Xbox with friends.

“When I approached ML about being a guest chef, he jumped at the opportunity! He was truly excited to prepare, serve and educate students on the foods of his native country,” says Levi Briggs, Aladdin Campus Dining Food Service Director.

Girl smiling with thumbs up and plate of Haitian food in her other hand


The popularity of the Station Takeover has inspired another student to participate. Tynair Anderson, who is also a dining team member, was the second “Guest” student chef. She prepared and shared cuisine from her family culture. A junior hailing from Baltimore, Md., Tynair prepared Pitt beef sandwiches, crab fries, Maryland crab soup, and Eastern Shore corn.

“This is more than just Black History Month foods, but a blend of cultures recognizing our students’ family heritage and the foods they grew up with. It’s awesome to see the student interaction and appreciation of what our students can share with our team,” says Briggs.



For Immediate Release

Contact:  Grace Hoyer, Manager of Public Relations

P: 610-349-0844



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