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.
Join MSU Bakers in supporting American Heart Month throughout February! For every purchase of seasonal products with a Valentine’s Day theme, MSU Bakers will donate $1 to the American Heart Association. Since initiating the campaign in 2012, the MSU Bakers team has donated more than $2,100 to heighten awareness and help fight heart disease.
Fall 2018 brought another successful Clean Plates at State food waste audit to each of the residential dining halls on campus. Throughout the semester, RHS Sustainability visited nine dining halls and had 11,964 patrons participate in the study, with a zero waste rate of 26%.
During winter break, the Culinary Services team transitioned UP Pizzeria at Crossroads Food Court in the International Center to a new venue. QUE empowers the customer to personalize their barbecue-style entrée, choosing from 11 sauce options like BBQ chipotle and Sweet Baby Rays.
Culinary Services chefs competed on Monday, Dec. 17 at McDonel Hall during an internal Culinary Challenge. Six team members vied for the opportunity to represent MSU at the National Association of College and University Food Services (NACUFS) Midwest Regional Conference. Competitors included:
For the past 15 years, Spartans on campus have had the opportunity to gather on Thanksgiving Day and enjoy a warm meal among company. It all started in 2003 when Felipe Lopez, then an out-of-state student, invited others to join him for dinner in the East Akers lounge.
Recently, the Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC) began investigating a multistate outbreak of E. coli linked to romaine lettuce grown in California.
