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FM On Demand with Tara Fitzpatrick: BGSU chef merges the futuristic with the farm-to-table

Bowling Green State University/BGSU Dining by Chartwells Senior Exec Chef Eric Yung shares why delivery robots are only as good as the grub that’s inside them. And also why incoming students learn at orientation that it’s a felony to mess with the ‘bots.


Back in January, we had BGSU Dining by Chartwells’ marketing guy on the podcast. Now, it’s the chef’s turn to share his side of the dining story on the BGSU Dining by Chartwells foodservice team at Bowling Green State University, which sits on the flat plains of eastern Ohio, perfect grounds for robots to roam. Executive Chef Eric Yung tells us all about the progression of the robot food delivery program, which has been in place since 2020, when robots became a bigger reality in lots of places, college campuses in the forefront. We also talk about Yung’s culinary inspirations from a passion for zero-waste to the vast diversity found in Ohio foodways (Cuban cuisine in Toledo, goetta in Cincinnati) and his plans for the year ahead. Also, we found out that the chef’s son has decided to attend culinary school at his dad’s alma mater, The Culinary Institute of America at Hyde Park, NY. As a dad, he’s sure to be proud, and as a chef, he’s got a unique set of advice to offer. We wish his son the best!

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