Wesley Turnage, CEC, executive chef at the University of Louisiana at Lafayette, was recently named one of the best chefs in Louisiana by the American Culinary Federation of New Orleans.
Tips, tricks and a temperature cheat sheet for cooking steakhouse favorites for a crowd from the chef behind SUNY New Paltz’s carnivorous pop-up, Stone Steakhouse.
By converting a residential dining venue into a retail food court with five high-impact brands, Lindenwood University has grown its onsite foodservice sales by 8 percent in one year.
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Stanford study finds that “flavor-centered” descriptors attracted more students to vegetable dishes than “smart choice” monikers and nutritional info.
The Nest at Southern Oregon University is free of gluten, nuts, dairy and soy and has its own stock of cookware and servingware to guard against contamination.