C&U On Demand

From volunteering with Project Rooted to making college students feel at home, this culinarian has a lot going on.

A frequent visitor to the U.S. via events like Menus of Change and NACUFS conferences, Head of Bars and Dining at the University of Reading Matt Tebbit shares his impressions on college dining here vs. there and reflects on the passing of Her...

Chef and GM Michael Cleary has taken a deep dive into fermentation at St. John’s College in Annapolis, experimenting with housemade hot sauce, pickled mushrooms from the Noma cookbook and plenty of student engagement with a blog and the new Kimchi...

The kitchen, sadly, has often been marred by verbal abuse from chefs who thought that was the thing to do. Chefs like Stanford Dining’s Christina Betondo have risen to leadership positions through listening to employees rather than screaming at them.

In partnership with local business Mountain Bird Coffee & Tea, the Hill Coffee Co. coffeehouse at the University of Arkansas enhances the campus experience for students while supporting the local economy.