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Chiara’s Creations takes a winter break

[caption id="" align="alignnone" width="419"][/caption] The student food truck, Chiara’s Creations, closed for the winter season on Dec. 4 after what administrators consider a successful premier September. Michael Garcia, director of Business Affairs, said the food truck has been popular with students and that “there has been over 1,700 sales covering 33 days that the truck was open from Oct. 1 through Nov. 30.” Chiara’s Creations moved from its original spot outside Boland Hall to its latest location alongside the curb of the Bishop Dougherty University Center. Chiara’s Creations served classic American specialties such as the Philly cheesesteak and macaroni and cheese. The truck also served student created sandwich specialties. The food truck, offering a menu of comfort food, has been “nice when you want a break from the Caf food,” said Paige Falco, a freshman speech pathology major. Falco, who prefers the truck’s macaroni and cheese dish, says Chiara’s menu and proportion sizes are good, and price wise, is great for college students because of the “reasonable” prices of the menu items. Falco’s favorite dish cost students $4.00 while Philly cheesesteak sandwiches cost $6.50. Nathaniel Santos, a sophomore biology major who orders the Philly cheesesteak, says the food truck is “pretty good for a school food truck.” However, Santos feels the truck needs more variety. “It should have healthier options available,” Santos said. “Its menu should be added onto if it wants to attract more customers than it already has.” Catherine Gbogi, a sophomore business major, said she did not purchase food truck items as often as she would have liked to because the truck’s hours conflicted with her class schedule. Gbogi said she would like it if Chiara’s Creation could stay open later in the afternoon so she could have time after class to enjoy it. Gbogi, like Santos, says the food truck needs to make additions to the menu by “adding some fruity things, like smoothies. Also salads wouldn’t be bad.” “The menu consists of set items available daily,” Garcia said. “GDS is willing to hear any ideas that someone has.” William Sayegh can be reached at


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