Chris Hawkins: Creating Meaningful Cultural Events at NC State Dining

Chris Hawkins, University Towers General Manager, created a weekly Black History Month dinner series at the University Towers Dining Hall. Through these dinners, Chris seeks to recognize the significant contributions of African Americans to the foodservice industry while fostering a sense of community.

The Inspiration Behind the Event

Chris’s idea for the Black History Month dinners was inspired by his years of teaching, coaching, and entertaining young people as “Mop Top,” the Hip Hop Scientist—a character his mother created to teach STEM and celebrate African American achievements. Drawing from his experiences traveling across North Carolina and beyond, Chris has always been passionate about showcasing the stories behind food and the people who make it.

“I wanted to create something for our NCSU community that honored these contributions and brought everyone together to experience culturally significant dishes passed down through generations,” Chris shared. The series culminates with a “Sunday Dinner” concept—a home-cooked meal symbolizing family, fellowship, and cultural heritage.

Building a More Inclusive Dining Experience

Events like these align with NC State Dining’s commitment to diversity, equity, and inclusion by fostering conversations and connections. “You never know someone’s story until you sit down and talk with them,” Chris explained. By highlighting African American culinary heritage, these dinners offer a unique opportunity for students and staff to learn, share, and appreciate diverse cultural narratives.

Teamwork Makes the Dream Work

Chris credits the success of the event to the collaborative efforts of his team. “Destiny Hill has been incredible in finding fun facts about African American culinary innovators like George Crum, the inventor of the potato chip, and Wallace Amos, the creator of Famous Amos cookies,” he noted.

Additionally, Unit Chef Sean Mangroo and Sous Chef Erica Glasco have played vital roles in curating menus that honor history while offering fresh culinary experiences. Sean’s Guyanese heritage and Erica’s passion for innovation have brought unique flavors and techniques to the table, delighting students and staff alike.

A Lasting Impact

Through the Black History Month dinners, Chris hopes to inspire students and staff to share the stories and origins of the dishes they enjoy, fostering a deeper appreciation for African American contributions to the culinary world. “Food has always been a powerful way to tell stories,” Chris emphasized, “and these events are just the beginning of how we can celebrate and honor diversity through our dining programs.”

Read more Pride in Foodservice Week stories from our team >>