Matt Seitz, Sous Chef at North Dining Hall, recently received the prestigious Noble Masi Award for Culinary Excellence during the 23rd Annual Chef Culinary Conference at the University of Massachusetts, Amherst.
Now is the start of outdoor grilling and barbecue season and also the season for fresh apricots. This month we’ve chosen to share one of the culinary team’s favorite recipes—one that has found its way onto many of our menus and continues to be well-received by all who choose to order it.
Congratulations to Campus Dining's own Chef Giuseppe Macerata!
All campus dining locations will only accept cash and credit cards from May 22-29, 2017.
Congratulations to the Huddle’s Brittany Litka who earned an Associate Degree of Applied Science in Business Administration from Ivy Tech Community College.
Curried Chicken with Peanut Sauce & Salad Pizza Topping
Dining halls announce cereals to be served during 2017-18 school year.
Campus Dining is pleased to welcome the newest member of their team, Executive Pastry Chef Sinai Vespie.
Students participated in an ice cream tasting and chose the brand that will be served in the dining halls beginning this fall.
Sunil Yaradi has been named Director of University Catering and joins the Campus Dining team beginning May 30, 2017.
Check out Chef Don's easy pizza dough recipe!
After receiving feedback from University of Notre Dame students and others on campus...
New website offers allergen and nutritional information for all food served in dining halls.
Senior Executive Chef Donald Miller shares his recipe for Braised Lamb Shoulder.
Campus Dining's own Danny Bloss won the National Ice Carving Association's National Competition.
Order dinner from Café de Grasta and we’ll deliver it to you curbside.
Try this delicious chili from the recipe files of our Senior Executive Chef Donald Miller.
Au Bon Pain recently recognized Notre Dame Campus Dining’s Hesburgh Library location as Franchise of the Year.
In honor of National Apprenticeship Week, our own culinary apprentice Anica Hosticka reflects on her experience competing in the ACF Youth Culinary Olympics.
Food runners needed to deliver baked goods from Au Bon Pain to community agencies in need.