C&U Chef’s Showcase

Keeping the culinary spark alive: American Dining Creations’ Campus Executive Chef Mike Tubia has stayed connected with the culinary world through social media during the pandemic but is brimming with new ideas for campus dining and anticipation...

Working alongside executive chef Sarah Falls has created a series of snacks at different locations on campus designed to help students stay focused on their goals for finals week and beyond.

Whether he’s crafting a four-course Parisian feast for an online student meeting, stacking pancakes for a Paul Bunyan breakfast-for-dinner or setting up a succulent tacos al pastor station, Ben Leffler is doing his best to make food a great...

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

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.

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.