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.
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.
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.
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.
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.
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.”…
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.
When students return from fall break, they will see a transformation in the Northern most dining room in the North Dining Hall. Instead of entering A-Dining Room, or the Quiet Room as some call it, they will be transported to the Rec Room, a space where not only can they dine, but they can enjoy a unique experience.
When Josh Maron took a chance (and a large pay cut) and resigned from his position as Cook at North Dining Hall, to sign on for a three year American Culinary Federation apprenticeship program, he probably didn’t picture traveling to Germany for the ”Culinary Olympics” less than a year later, but that is what is happening.
With a victory over Purdue, Notre Dame Food Services (NDFS) was proud to support the Irish both on and off the field. The team enjoyed training table meals throughout the week and kicked off their pregame rituals with dinner on Friday. Over the weekend, we stepped up and ensured that the masses had a great dining experience. Even the game officials enjoyed sandwiches.…
When you dine with Notre Dame Food Services, you should know that we are constantly focused on nutrition and safety.
Notre Dame Food Services is excited to welcome back both our returning and new students to campus. During welcome week you may have noticed many dining opportunities. Read more to see Food Services fun facts from Opening Week 2012.
The Huddle in LaFortune Student Center is excited to announce that we have opened a Taco Bell/Pizza Hut Express.
The Huddle in LaFortune Student Center on the campus of Notre Dame is excited to announce that it will be offering the $5 Footlong promotion at its Subway store. This long awaited arrival “comes at a perfect time for the Huddle” according to Jim LaBella, General Manager. With the planned arrival of Taco Bell and Pizza Hut in the lower level, this program will align with total offerings to allow for operational success. …
Launched in Fall 2011, Notre Dame Food Services (NDFS) is proud to recognize staff who accomplishes significant achievements.
July 2012 marks the second pportunity for NDFS to recognize outstanding staff members in this manner. This summer this recognition goes to Greg Larson, CEC. Greg is the Chef of the North Dining Hall.