C&U Chef’s Showcase

Food Management showcases the culinary development happening in college dining programs through conversations with dining services chefs.

Highlights

College Chef Showcase: Boston College’s Chef Michael Forcier makes curbside count

Jan 22, 2021

Now entering the next phase, charitable Curbside for a Cause program feeds a family for each family meal purchased.

Duke University chef and team repurpose catering into ghost kitchen for fall semester

Jul 06, 2020

It’s yet unknown how many Duke University students will return to the Durham, N.C., campus for classes, but Duke...

11 boundary-pushing new menu items created at Elon University during coronavirus pandemic

Jun 03, 2020

Check out the bowls, biscuits, Chicago beef sandwiches, bao buns and even a Low Country boil in the testing...

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Sodexo’s executive chef on staying cool in tumultuous times at Point Loma Nazarene University

Mar 17, 2020

Chef Dave McHugh shares his tips for infusing menus with fresh perspectives, staying sharp on a personal and professional level and creating a “mental mise” each day to take care of business and stay on top of the unexpected. Plus, the one...

Aramark’s Executive Chef Matt Horn at the University of Minnesota on developing menus, chasing trends and giving the culinary team its due

Feb 14, 2020

The Aramark food service team at the U of M is highlighted in a media series spearheaded by new Executive District Chef Matt Horn, who is bringing an awareness to the behind-the-scenes side of culinary excellence and innovation.

College dining chef to watch: Jack Mazzacavallo, chef at Central Washington University

Jan 17, 2020

Jack Mazzacavallo, campus sous chef, Central Washington University, talks about moving from commercial dining to college dining, Thai barbecue, menu development and whether or not it’s necessary to go to culinary school.

5 gluten-free or vegan recipes for college food service from Niagara University and Metz Culinary Management

Dec 16, 2019

Metz Culinary Management at Niagara revamped vegan and gluten-free menus in partnership with the Forward Food initiative, creating vegan milkshakes, vegan fried chicken, meatless tacos and crab-free crab cakes. Plus, get the recipes.

Brazilian-style barbecue thrills college students

Oct 22, 2019

The University of Richmond’s Spider in the Kitchen series is at it again, this time with hot grills and bold flavors.