This new year brought us a new team to host Pacific ChefNet, but true to the NACUFS spirit, UC Santa Barbara didn't miss a beat! They developed an amazing program and the attendees were able to take some new knowledge and techniques back to their home campuses. Don't take my word for it though, just ask Chef Dave Gardinier from UC San Diego. He remarked that, "Chef Net Santa Barbara was a fantastic event, including many interesting and eye opening sessions. We went to a couple of local farms and a fantastic farmers market. We had presentations from food vendors and saw how our foods are processed and packaged. Sustainability and Organic foods are going to big topics in the coming year." Big thanks to the UC Santa Barbara team for bringing us an event to remember!
Check out some pictures below:
By Candy Berlin
Acting Food Service Director, Bill Prime hosted a recent
field trip for the management team to visit our newest business partner Viridis
This amazing new facility in Watsonville is on the cutting
edge of growing and distributing produce grown entirely in shallow tanks in
their 90,000 sq.ft greenhouse. No pesticides, no animal contamination, larger
yields, less water ...better than organic!
"UC Santa Cruz Dining received it's first shipment of
lettuces with the opening of Winter quarter this week, and our chefs and
production managers are raving about the quality and freshness. Arriving bright
green with root systems still attached, definitely got the buzz started in our
kitchens!"stated Bill Prime. "
We really think our students are going to embrace these new
local products and hopefully this helps encourage them to learn more about
where their food comes from! Lots of outreach, salad bar signage,and special
events are planned around this latest sustainable initiative.
To see read more, click here
To see what else UC Santa Cruz is up to, click here!
At Pacific Chef Net 2014, learn the latest culinary techniques and strategies to stay fresh and keep up with trends in university food services, while reinforcing bottom-line goals.
Registration Deadline: December 4, 2013 | Conference Cost: $150 + hotel accommodations (After November 25, cost is $175 + hotel)
Register by completing the registration form and mail with payment to:
University of California-Santa Barbara
Attn: Sarah Black
1501 Residential Services
UCSB Santa Barbara, CA 93106
Conference Cancellations: A written notification of cancellation must be postmarked or received on or before December 28, 2013 for a refund (minus a $50.00 handling fee). No refunds after December 28, 2013.
Harbor View Inn
28 West Cabrillo Blvd.
Santa Barbara, CA 93101
Group Name: Pacific Chef Net
Please make reservations directly with the hotel, and be sure to give them the group name "Pacific Chef Net" for the special rate. The rate ends on December 5, 2013, so book soon!
Contact: Sarah Black, University of California-Santa Barbara
Phone: (805) 893-3181 | Fax: (805) 893-4766
Join us in Reno, NV for exciting opportunities to bolster your food service skills by attending dynamic educational sessions, networking with your peers and enjoying all that the “Biggest Little City in the World” has to offer!
The conference will be taking place Thursday, March 21st – Saturday, March 23rd at the Silver Legacy Resort. Click HERE for hotel information.
Register HERE by February 27th for a discounted rate, and be sure to check out the amazing pre-conference events, including a ski outing, lunch at a local Basque restaurant and brewery, and tours of historic Virginia City and the University of Nevada, Reno dining operations.
Don’t miss out on this great opportunity to join your food service colleagues for three days of inspirational speakers, delicious meals and educational sessions that will help you to be a better food service professional. You can view the Conference website HERE or contact the Conference Marketing Chair, Darin Schluep (firstname.lastname@example.org) if you have any questions.
See you in Reno!
Some of UC San Diego's Resident staff and students aren't able to leave campus during the holidays, but they didn't have to miss out on good home-cooked meal for Thanksgiving this year! Some UC San Diego Housing Dining Hospitality employees generously offered to spend part of their own holiday preparing a wonderful array of classic Thanksgiving dishes for the residential community. The student R.A.'s helped decorate the Great Hall with hand-made centerpieces and organized fun activities like a pie making contest, turkey bowling, and even a group photo-shoot with a large inflatable turkey! For those who had to stay on campus that day, it felt just like home: good food, good friends, and a good old fun time! Click here for pictures!