MSU Corporate Chef Kurt Kwiatkowski recently competed for Chef of the Year at the regional level. At the American Culinary Federation (ACF) ChefConnect in Minneapolis, MN, he presented a Colorado lamb duo of roasted lamb loin paired with lamb belly and bacon sausage. The full plate also featured stuffed morel mushroom, eggplant puree, oblique carrots and Romanesco, herbed farro, brunoise pickled beet and lamb jus.
Dining hours for finals week and summer are available on our Dining Hours page. In addition, you can find quick links to the PDF documents listing hours below.
Beginning Monday, May 6, MSU Food Stores, including warehouse operations, customer service phone support and customer pick-up, will transition to new summer hours.
MSU Culinary Services will open a tenth dining hall in July 2019 to enhance culinary excellence and continue providing safe, convenient options for the campus community.
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
On Friday, March 1, Sous Chef Ryan Barlow from the corporate kitchen and Eat at State ON-THE-GO Food Truck competed against chefs from across the region in the annual Culinary Challenge. The event is held in conjunction with the National Association of College and University Food Services (NACUFS) Midwest Regional Conference.
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.
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.
