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.
Campus Dining team recognized for dining hall waste reduction project.
Have you heard? Notre Dame Campus Dining has officially made the switch to freshly-cracked eggs from cage-free hens! Considering we use approximately 1,329,894 eggs annually, this is quite the change—one that applies to all of our whole egg needs across campus! You might ask if we have hired additional staff to crack all of these eggs for the dining halls and catering. No, in fact, we have not. We now have machines in place, which can crack up to 2000 eggs per hour, at North Dining Hall, South Dining Hall, and the Center for Culinary Excellence! …
Six South Bend Community School Corporation (SBCSC) students are spending time with us in Campus Dining this week!