Campus Dining believes quality is not just a term used to describe the menu offerings at our dining halls and restaurants. It's a principle that guides everything in our operation from selecting and sourcing the food we serve, to its preparation and service to our Notre Dame family.
Our preferred vendors, Gordon Food Service and Stanz Food Service, help us procure locally and regionally grown ingredients, including produce through partnerships with local farmers. Our menus feature items sourced within 250 miles of campus, maximizing freshness while maintaining a variety of offerings for different palates. We know that providing healthful, delicious cuisine helps our Notre Dame family to go about their work at the University, whether in the classroom, the lab or the office. We feel an obligation to prepare meals that cause them to choose a Campus Dining outlet not just out of inherent convenience, but because of a reputation for fresh, satisfying cuisine.
Our chefs benefit from our in-house apprenticeship program, led by executive chef Donald Miller, CEC, CCE, AAC, past winner of the American Culinary Federation (ACF) National Chef Professionalism Award. Under Chef Miller's tutelage, participants in the three-year program learn exemplary skills not just in culinary techniques, but in every aspect of the business of running an award-winning campus dining operation. The extra effort these talented cooks and professionals put into the program is shown in the dishes they produce. It's another way quality is infused into the process at Campus Dining.