Eat at State News

Miso Kale Power Bowl

Chef Jason “Jay Z” Ziobrowski, CEC, from InHarvest is returning to campus March 27 to help celebrate Whole Grain Sampling Day. InHarvest, a premier provider of rice, rice blends, exotic grains and legumes, first visited in December 2017. On Wednesday, March 27, the campus community can enjoy a variety of unique grain dishes, including the following:


The Edge at Akers

The Gallery dining team

Culinary Services (CS) team members collaborated to put on a dinner event deserving of a Tony Award! On Thursday, Feb. 21, nearly 1,000 Spartans walked the red carpet to enter The Gallery at Snyder/Phillips for A Night on Broadway.

Student Chefs Raffi and Mariana Hulian with Executive Chef Dien Ly and Sous Chef Christoph Waldburger

On Feb. 19, five teams of two students competed in a timed cooking challenge at Brody Square. The annual Student Spartan Chefs event allows team members the opportunity to create a dish with unique ingredients, collaborate with sous and executive chefs to expand their skillset, and learn to work effectively as a team under a time crunch.

Campus in the Spring

Dining hours for spring break will be in effect Friday, March 1 through Sunday, March 10, 2019.

Brody Square, The Edge at Akers, South Pointe at Case and The Vista at Shaw remain open limited hours March 2-10.

Rolled Omelet

The National Association of College and University Food Services (NACUFS) Midwest Regional Conference will be held Feb. 28-March 2 at the University of Northern Iowa.

Blended mushroom burger

Join MSU Culinary Services on Monday, Feb. 18 and Tuesday, Feb. 19 for Mushroom Mania events in partnership with the Mushroom Council.


by Elana Lycos, sophomore, dietetics major

Executive Chef Dien Ly

Dien Ly, executive chef at The Gallery at Snyder/Phillips, recently earned her Certified Culinary Administrator (CCA) designation from the American Culinary Federation (ACF). The accomplishment recognizes an executive-level chef who is responsible for the administrative functions of running a professional foodservice operation.


MSU Culinary Services is proud to continuously enhance collaborations with state and national organizations. Over the next few months, several partnerships will bring representatives from Potatoes USA, the Michigan Potato Industry Commission, the Mushroom Council, InHarvest and California Walnuts to campus.

Due to expected weather conditions the evening of Tuesday, Feb. 5 and morning of Wednesday, Feb. 6, MSU Culinary Services anticipates that travel to campus will be challenging for team members.