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.
Treat yourself to some new cold-weather apparel! Spartan Linen Services (SLS) is holding a winter clearance sale for a limited time, Dec. 10-14, at their retail store.
In October and November, the MSU Culinary Services (CS) team hosted three successful themed dinners across campus. Specials dining events organized throughout the year bring Spartans together and allow for collaboration and engagement in our neighborhoods.
Dining hours for winter break and spring semester are available on our Dining Hours page. In addition, you can find quick links to the PDF documents below.
Before the MSU and University of Michigan (U-M) football teams faced off in Spartan Stadium, chefs representing each school went head-to-head in a timed cooking challenge.
Every year since 2012, The Daily Meal has ranked the top colleges for food in America, using criteria including on-campus and off-campus dining options, accessibility, health and sustainability, special dining programs, and additional ‘X’ factors.
MSU Corporate Executive Chef Kurt Kwiatkowski was honored with the Chef of the Year Award from the Michigan Chefs de Cuisine Association (MCCA) on Oct. 1, 2018. The recognition was presented at their Annual Awards Gala at Walnut Creek Country Club in South Lyon.
