Valentine’s Day on campus this year was about more than chocolate and roses. Across multiple higher education accounts, Metz Culinary Management transformed dining halls and campus commons into interactive spaces designed to bring students together through food, creativity, and community.
From hands-on culinary classes to themed dining experiences and social media-driven scavenger hunts, Metz teams delivered events tailored to each campus culture, blending hospitality, engagement, and memorable flavors.
Freed-Hardeman University students participated in a complimentary edible bouquet class led by the campus chef. With all supplies provided at no charge, students created mini fruit arrangements featuring pineapple, grapes, cantaloupe, and strawberries. Dark and white chocolate dipping stations allowed for customization, and personalized notes offered a gift-ready touch.
The “Eat, Paint, and Sip” lunch service at Reinhardt University combined Taco Tuesday with mocktails and watercolor painting, with the latter offering an unusual opportunity for expression and interaction. The festive menu included Cheesy Beef Enchiladas, Vegan Spinach Enchiladas, Mexican Street Corn, and Mexi Rice, alongside chocolate-dipped treats. Mocktail favorites such as V-Day Punch and Orange Cranberry Mango Mimosas added flair to the mid-day celebration.
Roberts Wesleyan University hosted a “Galentine’s Extravaganza,” complete with a build-your-own flower bar, chocolate fountain, love notes station, and coloring activities. Dippables ranged from fruit and pretzels to poundcake and marshmallows, creating a welcoming space for friends to gather and celebrate together.
At Northeast State Community College, Valentine’s programming doubled as a social media engagement initiative, inviting students to participate in a “get to know us” campaign designed to strengthen campus dining connections.
The University of Pittsburgh at Bradford took a playful approach with its “Ghost Valentine’s Haunting” event. Nearly 400 hidden pink, purple, and gold eggs were scattered across the Commons, with clues shared via Instagram and Facebook. Prizes included candy, specialty drinks, dining vouchers, Squishmallows™ plush toys, and tickets for exclusive ROCKETCUP Coffee, a locally handcrafted blend made specifically for the university and soon to debut in the campus bookstore. Metz chefs also brought out a selection of boba teas, milk teas, and smoothies for guests to sample. 
At the University of Detroit Mercy, the “Pink & Pretty Party” celebrated the legacy of Black musicians with a DJ, candy bar, DIY card station, and roses for the first 125 guests. The culinary lineup featured Prime Rib Sandwiches, Low Country Boil, a Nacho Bar, specialty pizzas, vegan selections, and Valentine’s desserts crafted by the campus pastry chef.
“The cupcakes were so beautiful it was almost a shame to eat them—but they were delicious!” said one student, who also praised the prime rib and corn on boil.
“These events reflect our belief that campus dining is about more than meals. It’s about meaningful experiences,” said Alexis Kwon, Metz Associate Director of Marketing. “Our teams work closely with each campus to create celebrations that resonate with students, encourage connection, and make the dining program a vibrant part of student life.”
By aligning culinary creativity with campus traditions and student interests, Metz continues to elevate the higher education dining experience, one celebration at a time.