Campus Dining continues its tradition of preparing turkey and/or side dishes to three South Bend organizations hosting Thanksgiving meals.
Taking risks with uncommon flavors helped to lift University of Notre Dame executive pastry chef Sinai Vespie into the finale of the Food Network “Halloween Baking Championship” series.
There is a saying that out of adversity comes opportunity. The theory rings especially true across campus now, as divisions, offices, departments and dining venues have adjusted to operating during a pandemic.
Sinai Vespie is the executive pastry chef for Campus Dining.
Last Thursday afternoon, seven University Enterprises and Events (UEE) leaders, dressed like they were headed to a Notre Dame tailgate, met up at the Main Building and set out to cheer on the Fighting Irish — staff and faculty who have kept the University humming during a pandemic.
“Our team is thrilled to help the University in this way. There’s a real sense of pride in this work. The closer we get to students — especially by delivering food to them — the more we feel like we’re serving the mission of Notre Dame,” Reno said.
Dining on campus will be different this fall. Please familiarize yourself with our updated policies for dining in our dining halls and retail locations.
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.