News

Rec Room Holds Gingerbread House Event

During the last week of classes, North Dining Hall’s Rec Room provided students an opportunity to relieve some stress and get in the holiday spirit by decorating gingerbread houses.

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Au Bon Pain Celebrates 1st Birthday

November 13th marked an important milestone for Au Bon Pain: one year of operation in the Hesburgh Library.

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Notre Dame Team Wins Collegiate Dining Challenge

Notre Dame Food Services' own Charu Chandra Pant, CEC, and Greg Larson, CEC, took first place at the 2013 ACF National Championship Collegiate Dining Challenge.

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Notre Dame Food Services #1 in Gluten Free

The University of Notre Dame was recognized by Udi's Gluten Free as the most accommodating college campus for gluten free in the country.

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Sustainable Seafood Forum

 

On April 24, 2012, Notre Dame Food Service (NDFS) co-hosted the Sustainable Seafood Forum with HighLiner Foods. Industry experts, members of NDFS staff, area food service professionals, and professionals from other universities in the region participated in this forum. Topics included trends in seafood dining, aquaculture updates, an update on Wild Fishery, and an introduction to FishWatch:NOAA. Over 30 participants shared and learned in this session.

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In memoriam: Larry Briggs

 

Larry Briggs, a member of the Notre Dame staff for over 25 years, passed away on February 24th.

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Notre Dame Staff Ice Carving

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Surely you have seen ice carvings at various events on campus. Have you ever wondered where they come from, though? Notre Dame Food Services is proud to have three accomplished ice carvers on their team: Danny Bloss, Howard Busfield, and Mike Evans.

Notre Dame Food Services Director Awards 2013

January 11, 2013, Notre Dame Food Services (NDFS) announced the winners of the second Annual 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.

Awarded to:  Susie Sheets, Nai Tran, and Mike Davy

A Busy Semester Break

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While students were on winter break, you would think that the food service staff would be on a break, too - since there is no one to feed! This is not the case for NDFS employees, though.

Dining Hall Christmas Celebration

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It could just be for the prime rib, but there was a whole lot more. 

Thousands of students flooded North and South Dining Hall on Tuesday, December 4th for the Annual Christmas Dinner. 

 

Loads of Turkey and all the Trimmings

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While many students were able to return to their hometowns and enjoy Thanksgiving with their family or hit the beach and the game in Southern California, many remained on campus with their Notre Dame Family. 

Before hours of football, over 1500 students, families, and guests enjoyed a traditional Turkey Dinner at North Dining Hall. 

Plate Waste Reductions by Notre Dame Students

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Each time you return your tray to the dish line in the dining hall, give yourself a little cheer.  Over the past five years, waste among those eating at the dining hall has been reduced by an average of 1.93 ounces per student.  This is a savings of over 250,000 pounds from the measurement in 2008 or a half ton of food per day.   

 

Help! My Apartment has a Kitchen

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Notre Dame Food Services Executive Chef Don Miller, CEC, CCE, AAC, presented solutions to more than 100 members of the Notre Dame Class of 2013.

Once in a Lifetime

When you ask Josh Maron what he thought of his trip to Germany to participate as an apprentice for the USA Culinary Olympic team, he will tell you, “What an amazing experience...the opportunity of a life-time!”

In June, Josh was selected to participate in “be a member of ACF Culinary Team USA for a day.”

Notre Dame Food Service Religious Houses Culinary Battle

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Early this fall Notre Dame’s Religious House Chefs squared off in a culinary battle. The four houses, Moreau Seminary, Corby Hall, Fatima, and Holy Cross House, sent in their Chef Managers to create their best. Each team was led by their Chef Manager: Moreau Seminary by Ralph Pieniazkiewicz, Corby Hall by Alan Seidler, Fatima by Phillip Wenzel, and Holy Cross House by Jackie Ridges.