News » Archives » 2014

Notre Dame is among several universities leading the way in the care for students with food allergies.

 

Food Services, Muslim undergraduate students and Notre Dame International worked together to broaden dining hall offerings for our Muslim students.

 

On October 28th, both North and South Dining Halls hosted a dinner featuring local and seasonal fall foods. 

 

Meet Doug Healey, Lead Maintenance Technician

 

In partnership with several student organizations, SDH opened its doors late Wednesday night in support of Irish State of Mind Week.

 

Food Services' Hesburgh Library location receives high honor from Au Bon Pain.

Food Services' own Council of Chefs received the prestigious award during Saturday's game. 

 

In a recent article, The Observer discusses upcoming changes to several campus eateries.

 

In a special edition, NDWorks covers the culinary influence at Notre Dame and what's new in Food Services.

 

Helen, a beloved Huddle employee of 46 years, died on Saturday, July 26, at the age of 92.

 

The annual golf outing thanked vendors and raised money for the Wounded Warrior Project.

 

Francisco Medina and Gail Pursell, both of South Dining Hall, were honored for their outstanding contributions to the University. 

 

Men's Health included Notre Dame in their list of the top 10 college dining halls in the nation.

Catering by Design, Legends, and Notre Dame Food Services were all represented at the 20th Annual Chef's Showcase.

North and South Dining Halls celebrated the holiday with live music, a leprechaun, and traditional Irish food. 

Food Services' own Laura Johnson discusses the importance of creating specialty cakes for campus customers.

This week's specials!

 

The dining halls threw a Mardi Gras party on March 4th complete with Cajun food and delicious desserts.

Our own Danny Bloss took home 2 bronze medals in the Pro Division at the National Ice Carving Competition in Perrysburg, Ohio.

Notre Dame senior Emily Kujawski is learning the art of pastry from our own Laura Johnson. 

Indiana Excise police now require all catering events with alcohol service to have a permit.

 

From the Opening Gala to the Closing Brunch, Food Services treated juniors and their parents to delicious food over three fun-filled days. 

Chef Philip Wenzel puts on cooking demonstrations for the Notre Dame community and local news program.

In an effort to engage our student community, Notre Dame Food Services has created an advisory committee of 12 exceptional students. 

Jocie Antonelli completed a project that has resulted in better processes in identifying allergens in our recipes and communicating that information to our students.

Check out the amazing ice sculptures created by our own Danny Bloss, Howard Busfield and Mike Evans. 

The JPW Committee has been busy choosing the perfect menus for juniors and their parents.

The latest issue of Notre Dame Magazine uncovers Notre Dame's food culture and takes you behind the scenes of Notre Dame Food Services.

Bill Beirne has been named senior associate director of catering for University Food Services. The appointment was effective January 1, 2014.