In a show of their culinary skills—and to make sure students are properly fed, satisfied, and engaged—Aramark Collegiate Hospitality chefs across the U.S. go the extra mile to provide personal, on-trend, signature dishes for their customers.
Below is just a sample of what’s happening with campus dining at colleges and universities today.
Tasty Traditions
The UD Dining team started a program called Tasty Traditions so students can experience a variety of delicious, freshly made products. Chef Carl Zampini’s (left) chocolate chip scones are popular, as are Chef Karl Stoehr’s Coconut Chia Pudding. Other Tasty Traditions include Chef Stephanie Haines’ Vegan Blueberry Banana Bread and Triple Chocolate Bundt Cake, Chef Quentinia Stokes’ Strawberry Pretzel Salad, and Chef Catheryn Morris’ Crema de la Fruta.
Culture and Cuisine
At California State University – Bakersfield, Chef Anthony Alexis (left) partners with the Black Faculty and Staff Association on campus to offer a special weekly meal. A recent menu featured Crispy Catfish, Candied Yams, Roasted Brussels Sprouts, and Pecan Crunch Pie. At CSU-Dominguez Hills, Chef Juan Villanueva created a special dish, the Teddy Sope, that became so popular it is now a permanent menu addition. Sope is a traditional Mexican dish with a fried masa base with savory toppings.
The Heat Is On
JMU Chef Mike Hirsch bottles up his signature hot and BBQ sauces, which are featured at the JMU dining halls and at the sports stadium. With sauce names such as Firefighters Delight and Walking on the Sun, it’s easy to tell why the sauces fire up the students, fans, and guests.
Sweet Endings
Executive Chef Jeff Stone (left) creates a bunch of popular dishes, including Jerk Chicken. But it’s his Root Beer Floats, made with home-brewed root beer and homemade Tahitian vanilla gelato, that make students line up. Pastry Chef Dawn Baloy serves up famous quiche, cinnamon rolls, cupcakes, and birthday cakes that students can order for special occasions.
Huskies Have a Mac Attack
Bloomsburg Huskies love Chef Mark Lazo’s famed culinary creation, the Pulled Pork Mac Attack. Made with pulled pork, macaroni and cheese, house-made bourbon BBQ sauce, crispy onion rings, and a toasted brioche bun, it creates a perfectly balanced combination packed with flavor into a hand-held sandwich. This student favorite can be found in the residential dining hall or for sale at Saturday campus football games.
A Taste of NYC
New Yorkers are serious about their pizza—and FIT students are no exception. It’s one reason Chef James Rich makes his own pizza dough from scratch daily—and makes homemade fresh mozzarella cheese to top some pies.
Legendary Pumpkin Bread
Aptly named lead baker Pam Baker and the rest of the Vol Bakery team offer an array of specialty cakes and desserts for UT students, but none is more beloved than the university's iconic Pumpkin Bread. According to legend, this cherished recipe was first developed at the Vol Bakery in the early 1970s. Its popularity has become so pronounced that even T-shirts celebrating it are sold on campus!
Spicy and Fresh
Students line up for Executive Chef Les Heydenreich’s Barbacoa Beef Chimichanga with spicy charred tomato sauce. Served on a bed of Mexican fried rice and topped with aged cheddar and pickled jalapeños, it’s a flavor-packed meal to get all the Sun Devils through the day.
