Presented each year by Student Government, Dave Prentkowski, Director Notre Dame Food Services, was awarded the 27^th annual Irish Clover Award on April 3, 2012. …

The Huddle in the LaFortune Student Center has really ‘kicked’ their Relay for Life Fundraising efforts into gear!  In support of Notre Dame’s commitment to Relay for Life, staff and students at the Huddle sold a total of 1,505 feet, the most on campus.

Notre Dame Food Services is excited to announce a new dining addition to LaFortune!  After talking with and receiving feedback from several groups of students, we are now working with Taco Bell and Pizza Hut with the goal of opening concepts in the current location of Sbarro.

Since opening…

Donald Miller, CEC, CCE, AAC, was honored this week by the American Culinary Federation (ACF) for his outstanding professionalism. Miller received the organization’s Central Region Chef Professionalism Award, at the 2012 ACF Central Regional Conference held in Detroit, April 14–16.

Notre Dame Vending is pleased to announce the launch of Laundry View.  You can now check the status on line of…

Chef Laura Strunk CEC, competed in the National Association for College and University Food Services (NACUFS) Midwest Regional culinary competition in French Lick, Indiana on March 3, 2012, where she out shined eight of her Midwest peers finishing first and achieving a Gold Medal by American Culinary Federation standards. 

 

 

Greg Larson, CC, has been recognized as one of the Under 30 upcoming performers in the food and beverage industry by Food Service Director Magazine.  For over two years, Greg has been the Chef of the North Dining Hall where he oversees student dining production for approximately 4,000 meals…

 Notre Dame Food Services Ranked in 14 Colleges That Cater to Gluten-Free Students

On January 16, 2012, Notre Dame Food Services kicked off the semester with a new line of packaged sandwiches and salads.  Produced in our own Food Service Support Facility, this line of sandwiches and salads is designed to delight the palate.  These products will be available in our various…

Beginning January 19, 2012, Notre Dame Food Service kicked off a new line of authentically prepared Korean menu items in our dining halls.  

Are you ever in the dining hall and interested to know which item is lower in fat or has more protein? 

…

January 6, 2012, Notre Dame Food Services (NDFS) announced the winners of the inaugural Director’s Awards.  These awards were created to recognize outstanding performance within campus food services.  Driven by employee feedback from both supervisors and staff, NDFS pursued means to further recognize our staff within food services.  The result was our three awards.

May Kwok, Dave Studer, and Jim Yarbrough are our honorees. 

Student volunteers recently helped measure the tray waste in both the North and South Dining Halls.  This measurement has been occurring…

Too often we are engaged in many other activities at meal time and as such we are never fully aware or present for our meal.  We may be working…

BY: COLLEEN O’CONNOR FOR NDWORKS

Forty-four years ago, Helen Hiatt came to the Huddle for a job interview. “I thought I would be there for an hour or so, but the manager at that time, Mr. Farrell, asked me if I could start that day,” said Hiatt. She has been at the Huddle…

Executive Chef Don Miller, CEC, AAC, CCE, of Notre Dame Food Services was honored to be named as one of 15 finalists for the 2011 Chefs…

Zeeland Farm Services is the provider of Notre Dame Food Services cooking oils.  Zoye oil is a great choice, produced sustainably from 100% locally grown soybeans.  This locally produced oil provides the health benefits of Omega 3 and Omega 6 fatty acids, and much more.

With the leaves changing color and football season in full swing, we know that fall is upon us.  With this change, Greenfields is offering a new menu showcasing fall specialties.  Available now, this menu offers seasonal items such as Harvest Stew, a blend of winter squash, sweet potatoes,…

At the latest nutrition and culinary presentation at Greenfields, we explored some key gardening ideas, ways to extend one’s harvest, nutritional principles, and some delicious recipes.

The Notre Dame Campus Community garden may have touched you even if you have never been there.

Grow Irish! The Campus Community Garden helps to improve the quality of like on campus by giving access to

• fresh local produce
• fresh air and exercise (recreation and therapy)
• a wider network of people

September 3^rd was not only the premier of the 2011 Fighting Irish Football Team; it was also the premier of the newest food service concept on campus.  Recker’s launched its Tandoori station just South of South Dining Hall.  This concept is available game days only.…

Are you looking for a value or something new and different?  Notre Dame Food Services offers specials in all of our operations.

On August 10, 2011, Chef Donald Miller, Notre Dame Food Services Executive Chef and Jocie Antonelli, Notre Dame Food Services Nutritionist and Registered…

Notre Dame Food Services dining halls reached record counts* again during the 2010-2011 academic year.  The combined efforts of both North and South Dining Hall served over 2 million meals last year hitting an all-time high of 2,140,000 meals served.  This number is up by 20,000 meals from…

Notre Dame Food Services is proud to announce many accomplishments from the past academic year in the area of sustainability.  We continue to make great strides in waste reduction and sustainable purchasing.

Over the course of the 2010-2011 academic year, the amount of trash that we…