There are four key elements to every Maine Media Workshops experience: world-class media education, a dynamic creative community, what photographer David Julian calls “a killer location,” and, of course, really good food. 
photo by Melissa PoulinFor over 36 years, students, alumni, faculty, and staff have been gathering under the Workshops' trademark white dining tents to come together as a community, talk about the work, and to fortify themselves with delicious food. The Friday night lobster dinners are legendary.
Over the decades, several talented chefs have been at the helm of the Workshops' culinary headquarters. This year, MMW is pleased to welcome David Coyle as the new Kitchen Manager. Coyle joined the Workshops team in early March and has been busy preparing and planning for the upcoming summer season. A graduate of Johnson & Wales University with a degree in Culinary Arts, Coyle brings eleven years of experience as a banquet chef at the Samoset Resort in Rockland, Maine, and nine years with food service provider Sodexo at the Point Lookout conference center in Northport, Maine.
Coyle, who will oversee the preparation of between 600 – 1,000 meals daily for the 200-350 students, faculty, and staff on campus during the Workshops’ busy summer months, is looking forward to his new responsibilities and to working in a creative and educational environment. Some of his ideas include the incorporation of “action stations” during meals, featuring dishes such as carved sirloin or sushi; he also plans to establish longer menu cycles in order to include a greater variety of offerings.
As he assembles his team for the season, David is also putting an emphasis on top-notch service. “You can have great food,” he points out, “but if the service is not there, you’re not going to have a good experience.” He wants guests to leave the dining tent rested, well-fed, and ready for the next phase of their Workshops experience.
