News

On the heels of the Norovirus illness that afflicted over 100 sports campers in June, we have compiled some information so you can learn what you can do to protect yourself, your co-workers, and your family.

Donald Miller, CEC, CCE, AAC, was honored this week by the American Culinary Federation (ACF) for his outstanding…

Laura Strunk, CEC, Chef of Catering by Design brought home gold and first place in the National…

Notre Dame Food Services’ own Director has been honored with the introduction of the David R. Prentkowski…

Notre Dame Food Services is proud to announce that two more of our dedicated culinary professionals , Chef Greg Larson and Chef Charu Pant, have now achieved the status of Certified Executive Chef (CEC®) from the American Culinary Federation (ACF®).

Josh Maron, Notre Dame Food Service Apprentice has been selected to “be a member of ACF Culinary Team USA for a day.”  Josh joined the American Culinary Federation’s (ACF®) apprenticeship program this year through the South Bend, IN, chapter.

Faster, Fresher, Healthier

How the Greenfields fast-casual concept became the place to go for healthy food in a hurry.…

The sun is shining, the garden is growing.

Notre Dame Food Services is proud to continue to sponsor the Notre Dame Community Garden along with the Office of Sustainability and University Health Services.

Learn more about the Notre Dame Community Garden:  growirish.nd.edu

Notre Dame Food Services (NDFS) congratulates our recent class of graduates with Ivy Tech Associates Degrees.  These staff members juggled busy work loads and managed to complete this program sponsored by the University’s Human Resource Department. 

 

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? 

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