What this means for you? All on-campus ordering for Starbucks will be done through the Starbucks Mobile App. Oh, and you will now be able to use Starbucks Rewards stars for freebies and discounts! What you need to do from your end? Download the Starbucks Mobile App from the app store and read more for detailed instructions and FAQs.
Last week, Notre Dame welcomed renowned chef and restaurateur Ann Kim as part of the Experience Notre Dame's Visiting Chef Series. Chef Kim is the visionary behind acclaimed Minneapolis restaurants Pizzeria Lola, Hello Pizza, and Young Joni. A Korean immigrant raised in Minnesota, she attributes her…
As an employee for deacdes, Benita has dedicated herself to Notre Dame. This Mother's Day, we celebrate moms like Benita, whose love shapes brighter tomorrows.
For years, Adam Zieliński, the Manager of Dining Services at South Dining Hall, has been an integral part of the success of the Food Waste Management program in our dining halls. His dedication, strategic leadership, and hands-on approach have played a crucial role in transforming the way Notre Dame…
In preparation for the celebration of its centennial year in 2027, South Dining Hall will undergo comprehensive renovation and repairs beginning this summer. The two-year project will begin immediately following Commencement this May, and food service will remain available at South Dining Hall throughout…
The crisp…
Celebrated throughout April, Arab-American Heritage Month pays tribute to the many contributions this group has made to our nation. Today’s Arab American community is made up of individuals with roots in 22 countries located in the Middle East and North Africa, offering vast history and culture we…
If you eat at the dining halls, chances are you’ve encountered Waste N' Weigh—the one day each month when green bins appear in front of the dish carousels, and guests are asked to scrape their plates into them. But what’s the purpose? Waste N’ Weigh serves two key goals: First, it’s a way to educate…
An Iced Latte from Cafe J. Sandos from Street Fare. A Caprese Sandwich from Rohr’s. A smoothie from Flip Kitchen. There are so many options when it comes to food and beverages on a Gameday weekend, and there’s something for everyone’s taste buds inside the stadium and out. To be prepared, remember…
The best part of spring in Michiana for a chef…asparagus season! Using local asparagus is key to letting this dish shine, especially paired with locally forged mushrooms.
-Campus Dining Executive Chef Greg Larson
Asparagus & Mushroom…
This Women's History Month, we're shining a spotlight on two remarkable women who are the heart and soul of dining at Notre Dame. Beyond serving coffees and meals, Ashley Spann and Kelly Nessi are building genuine connections, fostering community, and enriching the lives of everyone they encounter.…
Sinai Vespie, executive pastry chef, isn't just leading the Three Leaf pastry team; she's orchestrating a symphony of sugar, spice, and sheer talent.
In a kitchen located on the north side of campus, this all-female crew is rewriting…
Street Fare, a unique dining concept at Notre Dame, was born out of the creative collaboration between Chef Greg Larson, campus dining senior executive chef and Chef Aaron Wood, campus dining culinary operations specialist. The concept merges two vibrant cuisines into one restaurant: Latin American…
Monet's Journey: Empowered by Resources
Monet Fisette, a sophomore from Waldorf, Maryland, has been dealing with severe allergies to peanuts, tree nuts, shellfish, and buckwheat for years. As a pre-med student passionate about healthcare, Monet chose Notre Dame, her “dream…
This Women's History Month, we're shining a spotlight on two remarkable women who are the heart and soul of dining at Notre Dame. Beyond serving coffees and meals, Ashley Spann and Kelly Nessi are building genuine connections, fostering community, and enriching the lives of everyone they encounter.…
Check out how to make Fr. Pete's favorite salad!
This article was co-authored by Karim Tinoco and Olivia Farrington
Each year, the University of Notre Dame sponsors and participates in the YMCA Greatest Chefs of Michiana to support the South Bend Community. This year’s event welcomed Director of Culinary Chef Ryli Vissers, and Senior…
Campus Dining is committed to supporting student success through nutritious offerings, healthy ingredients and tailored menus. Recognizing the vital role nutritious offerings, healthy ingredients, and tailored menus have on academic performance and overall well-being, the team welcomed a second nutritionist…
The Experience Notre Dame culinary teams put the literal icing on the cake for many of the events surrounding the Inauguration of Rev. Robert A. Dowd, C.S.C. The three day celebration was an opportunity for the chefs from Three Leaf, Legends,…
At the post-consumer level, nearly 40% of all food is thrown away on a global scale. The EPA estimates that more food reaches landfills than any other single material in our everyday trash, constituting twenty-four percent of municipal solid waste. When food is sent to decompose in landfills, it produces…