Pictured above is Executive Pastry Chef Sinai Vespie putting the final touches on a chocolate sculpture at a special event held at the University. Scroll down to see a photo gallery of her work and that of her team.(Photos provided by Campus Dining)
It wasn’t just another day in the office for Executive Pastry Chef…
Editor’s note: During this unprecedented time, faculty and staff members are, as always, HERE for Notre Dame students. Whether work is done physically on campus or remotely, the collective purpose remains to offer an unsurpassed undergraduate education that nurtures the mind, body and spirit; and to advance human understanding through scholarship, research and post-baccalaureate programs that heal, unify and enlighten. HERE is one story.…
Bev Harbor and Renee Redding, Morris Inn team members, deliver meals from the Morris Inn kitchen to students in quarantine and isolation. (Photo by Matt Cashore/University of Notre Dame)
When Bev Harbor, a 30-year banquet captain at the Morris Inn, stepped into her new role as a COVID-19 food coordinator it was second nature to her.…
Dining on campus will be different this fall. Please familiarize yourself with our updated policies for dining in our dining halls and retail locations.
Throughout the coronavirus pandemic, two words describe University Enterprises and Events (UEE) staff: flexible and adaptable.
Since the three-week student move-out started, teams from UEE have been eager to learn new roles and contribute to a variety of priorities on campus to support students, their families and the local community too. …
Enjoy the fire-roasted vegetable soup served at the MLK Luncheon.
Guests can now enjoy Paramount Coffee in several Campus Dining express units.
You can now order Au Bon Pain, Garbanzo Mediterranean Fresh, Modern Market, or Star Ginger for delivery for events of 5 - 25 people through Casual Catering.
The winners of the Campus Dining 201 Director's Awards were announced at the Campus Dining Holiday Party in December.
Campus Dining server Ashley Stokes was named Restaurant Employee of the Year: Front of the House at the Indiana Restaurant and Lodging Association’s annual Stars of the Industry Awards Dinner in Indianapolis on November 13, 2019.
Why not spend less time waiting in lines and more time enjoying? Download the Grubhub app today and start preordering food for pickup from your favorite campus restaurants.
Is your dorm the best? If so, help your dorm win our "Absolute Best Dorm" Social Media Contest contest, which comes with some pretty sweet prizes!
Campus Dining is engaging in its First Annual All-Staff Day of Learning on Friday, August 2, 2019.
Campus Dining is pleased to announce the appointment of Xavier Santiago as the Executive Chef for University Catering and Center for Culinary Excellence.
Ryli Vissers, chef de cuisine at the University of Notre Dame, was awarded third place in the National Association of College and University Food Services (NACUFS) National Culinary Challenge on July 11, 2019 in Denver, Colorado.
The Green Restaurant Association recently awarded Garbanzo Mediterranean Fresh 3 Star Certified Green Restaurant status. This honor is based on 40 criteria ranging from the amount of vegan and vegetarian dishes served to the efficiency of appliances to recycling practices.
Campus Dining is excited to announce an innovative reusable container program, OZZI, that will aid in reducing the University’s landfill waste.
Check out this delicious recipe from Senior Executive Chef Don Miller's very own kitchen!
Dining halls announce cereals to be served during 2019-20 school year.
A new food waste system at the University of Notre Dame is poised to reduce nonconsumable food waste on campus by more than 2,000 pounds per day while contributing to the clean energy needs of a local farm — thanks, in large part, to the hard work of several Notre Dame students.