FAMU Students Savor New Flavors as Metz Hospitality Expands Culinary Experience
TALLAHASSEE, Fla. — Florida A&M University students are noticing a fresh new flavor on campus — literally. Metz at FAMU Hospitality has been stepping up its game, offering a more diverse menu and creating stronger connections with the student body through special events and culturally inspired dining experiences.
Under the leadership of Chief Operations Manager Norman Grant and Executive Chef Lance George, Metz has introduced a broader range of cuisines, including Caribbean fusion, Asian fusion, and enhanced vegan offerings, reflecting FAMU’s diverse student population.
Chief Operations Manager Norman Grant (Photo Special to FAMU)
“When I came here, I wanted our menus to represent the ethnic groups that are present on this campus,” Grant said. “It was important to create a dining experience that doesn’t just feed students but also leaves a positive impact on their day.”
Students returning to the Top Café this semester have noticed the difference. New rotating dishes like oxtails, curried lamb, and innovative tater tot creations have joined the lineup alongside familiar favorites. Chef George, a proud graduate of Virginia Union University, said his mission is personal.
“Coming from an HBCU, I felt like we didn’t have the best food options when I was in school,” George said. “My goal was to create a culinary experience here that students could be proud of, and have food that reminds them of home and introduces them to exciting new flavors.”
Metz Executive Chef Lance George (Photo Special to FAMU)
George’s commitment to creativity is evident not just in the flavors but also in the presentation. “We eat with our eyes first,” he said. “I encourage my cooks to express themselves through food and make every plate a work of art.”
The impact is being felt beyond the dining hall. Metz has expanded its presence on campus with interactive events like “Street Eats,” where students were treated to free tacos on the Quad, and the “Jamaican Food Cruise,” hosted in collaboration with the Jamaican American Student Association (JAMSA). These initiatives bring the café experience to students on the move and build deeper relationships with student organizations.
“It’s important that we are not just feeding students but also engaging with them,” Grant said. “When we partner with student groups, it shows we are here to support the entire campus community.”
Students appreciate the changes. Zion Collins, a first-year pre-physical therapy student who also works for Metz, praised the company’s efforts.
“Since last semester, the food options have gotten a lot more diverse,” Collins said. “It feels like they’re trying new things and listening to what students want. It makes campus feel more like home.”
Despite the strides, Grant and George both stress that there’s more work to be done. Plans for the upcoming semester include a dedicated vegan and allergen-friendly station, expanded Caribbean-inspired fusion dishes, and the development of custom recipes tailored specifically for FAMU’s southern HBCU culture.
“We've made progress, but we're not stopping here,” Grant said. “The goal is to continue pushing for a dining experience that truly reflects and celebrates the Rattler community.”
As FAMU strikes forward, so too does the evolution of its campus dining, one plate, one flavor, and one student connection at a time.
Media Contact:
Rachel James-Terry
rachel.jamesterry@famu.edu
