1+ hour, 34+ min ago   (988+ words) These innovative eateries are ones to watch. July's Food Service Operation of the Month strives to make the hospital cafeteria a place full of joy for patients and their families. How do you make foodservice fun, whimsical, and joyful when…...

2+ hour, 46+ min ago   (840+ words) His favorite part of the job is fostering the students who work for campus dining. Don Cortes has been at Sonoma State University (SSU) for eight years, after spending another two decades in culinary leadership roles at luxury hotels, fine-dining…...

4+ hour, 31+ min ago   (617+ words) Ritchie's culinary journey began on the slopes, flipping burgers to earn a ski pass. Now Assistant Director of Culinary Operations & Campus Executive Chef at Central Washington University, he enjoys impacting students' lives through food. It was snowboarding that got Chef…...

1+ day, 5+ hour ago   (495+ words) Tonya Tardd brings her background in childhood nutrition and a farm-to-table sensibility to her current position as Research and Development Training Chef at UC Riverside. Growing up in a Long Island, New York suburb surrounded by small farms and close…...

2+ day, 1+ hour ago   (484+ words) Executive Sous Chef of Retain Dining Brian Bower pivoted from casino surveillance to a culinary career, finding his happy place in college foodservice. Michigan native Brian Bower worked in the surveillance department of a casino for five years, dealing every…...

2+ day, 1+ hour ago   (322+ words) Also in this week’s K-12 legislative update: Michigan students will continue to receive universal free school meals this fall. Federal lawmakers are once again hoping to expand children’s summer meals access with the introduction of the Summer REACH Act of…...

2+ day, 2+ hour ago   (518+ words) Stanford Sous Chef Dillon Campbell brings his Jamaican roots and passion for global cuisine to campus dining. He's looking forward to connecting with his fellow C&U chefs at the FSD Chefs Immersion West Coast event at UC Davis next…...

3+ day, 1+ hour ago   (740+ words) Smith reflects on his culinary journey from fine dining to university foodservice and how he and his team are developing new vegan, allergen-friendly, and globally-inspired recipes for campus dining. Long before menu customization and build-your-own stations were a thing in…...

6+ day, 6+ hour ago   (503+ words) As Senior Executive Chef, Yates oversees six executive chefs at UC Santa Cruz, merging his fine dining background with university foodservice to support student wellness, strengthen regional agriculture, and create core memories during students' formative years. When University of California…...

1+ week, 1+ hour ago   (820+ words) Co-founded by Notre Dame alums Patrick McFarland and Davide William Thompson, CARI allows students to order food on campus and have it delivered by a fellow student. While mobile food delivery has become a popular way for college students to…...