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Court Clash |
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| Photos by BEN RUEHLMANN Sophomore TyRon Northam wrestles the ball out of the hands of a Hampden-Sydney player while freshman teammate Brandon Adair slides in to assist on the steal. |
Head coach Dave Macedo encourages his team while Assistant coach Jeremey Marks advises the bench. |
| Please see Basketball, page 16 | |
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| Photo by JENN ALBRECHT Cracks in the ceiling of the C-MAC have people wondering about the condition of the Batten Center. |
The Cunningham Multipurpose Activities Center, affectionately known to the Wesleyan population as the C-MAC, has seen its fair share of activity from teams, intramurals and community activities. As of late, the C-MAC has also seen its share of repairs due to extensive use. "I don't fault the kids one bit," said Bill Huber of Batten Center maintenance. "It's a gym. Normal wear and tear is expected."
The minor damage, such as the small nicks and scrapes in the walls, are from normal use of the building. The only major damage to the C-MAC was caused by a small strip of center block remaining between two control panels installed in the wall. Since the Batten Center was built around the old gymnasium, the control panels placed in the C-MAC were fashioned into the 30-year-old center blocks. The age of the blocks caused them to crumble, leaving cosmetically noticeable damage.
"There is no structural integrity compromised," said Huber. The area around the control panel was patched and a new wooden panel was built around it to prevent future damage. "There's quite a few more years left in the building," said Huber. "Just like the new Batten Center, we patch what is needed."
Wesleyan has been expanding its cast of faculty and staff over the last few years, and one of the newest additions has found his way to the dining hall. New Executive Chef Vincent LaMonte brings world class culinary experience and a taste of New Orleans to the school. LaMonte has held positions under famous television chef Emeril Lagasse at his New Orleans restaurant as well as the NOLA and Delmonico branches. LaMonte described his work there as hard and demanding, and said that Lagasse ran his kitchen like a drill sergeant. Chefs who worked with him addressed him with, "sir, yes sir," according to LaMonte. It was partly this unrelenting intensity that led LaMonte to Wesleyan.
LaMonte's culinary career began in New Orleans, working under French and Italian chefs. He then traveled to Italy to hone his craft at the 2 Michelin Star Grand Hotel Londres in San Remo, Italy. Soon after this, LaMonte headed northwest, taking cooking and culinary classes at the Ecole des Arts Culinaires et de L'Hotellerie de Lyon, in France. He worked as a chef on a 30-meter pleasure yacht in the Mediterranean, and opened New Orleans-style restaurants in the People's Republic of China and the United Arab Emirates. He worked as sous chef in a five star hotel in the Virgin Islands. With most of his time spent traveling, LaMonte was left with little time to watch his first two daughters grow up. With a third daughter, now 2, LaMonte began looking for something more stable and settled, two criteria that the job at Wesleyan met.
Please see Chef, page 3
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