Eat at State News
On Thursday, May 30, teams from Culinary Services (CS) and the Kellogg Hotel and Conference Center competed in the annual Culinary Cup and Bake Off event. During three rounds of competition followed by the fourth and final round, Culinary Cup participants were presented with a mystery basket of ingredients.
Beginning Monday, June 3, Spartan Linen Services (SLS), including warehouse operations, customer service phone support and the retail store, will transition to summer hours. During this time, from June 3 through Aug. 18, SLS will operate services from 6 a.m.-3:30 p.m., Monday through Friday. On operational days, SLS customer service representatives will be on hand through 4 p.m. in case of emergency only.
Tom Dunn, a production cook at Holmes Dining Hall, has been selected as a recipient of the Jack Breslin Distinguished Staff Award. The award, created in 1978, presents $2,500 to six university support staff members in honor of the late Jack Breslin, a student leader and athlete and former university vice president.
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.
In this blog post by sophomore and dietetics major Elana Lycos, dieting is discussed as well as what it means to have a healthy relationship with food.
MSU Culinary Services is competing in the Food Management Menu Madness competition. Colleges and universities selected share a best-selling, student favorite or innovative dish. The items are then matched up against one another in a bracket, with four rounds of voting to determine the winner. It's like March Madness, but for foodies!