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!
By Cynthia Liu
Stanford University’s dining halls kicked off their Ramen Wars this fall. Gary Arthur, Director of Operations for Stanford University’s Residential & Dining Enterprises (R&DE) Dining and Hospitality & Auxiliaries, came up with the idea: “I wanted something to get our chefs closely engaged in cooking with students. It’s all about the interaction between chefs and students.” Ramen Wars originated in Japan, where ramen masters in a particular area vie for bragging rights and customers.
“What student doesn’t like ramen? It’s the quintessential student food,” said Arthur. Yet the ramen found in Stanford’s dining halls is a far cry from the instant ramen that is ready to eat after adding boiling water. In their quest to prepare the best ramen dish for the Ramen Wars, Stanford’s chefs are also educating students about the tradition and authenticity of ramen as part of R&DE’s commitment to creating a culture of excellence. Stanford chefs simmer chicken, pork or seafood for hours to create a broth with rich flavors and depth. Shio (salt), shoyu (soy sauce), miso, pork tonkatsu and spicy kimchee are among the variations created on campus. Much like the ramen chefs in the movie Tampopo, Stanford dining hall chefs take their ramen seriously.
The inaugural Ramen Wars event was held in October, when all eight dining halls and their culinary staff set forth with the intent of producing the best ramen. The chefs’ creations included specialties such as eight-hour applewood-smoked pork belly ramen, homemade maitake mushroom chips, and strip loin ramen with shiitake mushrooms.
Subsequently, Ramen Wars have become individual matchups between two dining halls as a chef of one dining hall challenges a chef of another dining hall. During a Ramen Wars challenge, 12 student judges from each of the two competing dining halls meet at the dining hall hosting the challenge. The students do a blind tasting of ramen from the two dining halls, then vote with a secret ballot. The dining hall which receives the most votes is declared the winner and winning chef is immediately awarded the Ramen Wars trophy bowl, keeping the trophy until the next challenge. The challenges are very popular, energetic and when the winner is declared, the entire dining hall cheers and applauds.
The Azusa Pacific University-owned and operated Glendora Café and Bakery celebrated its grand opening Tuesday morning, November 20th. With APU staff and students and Glendora city officials on hand, the bakery enjoyed a busy grand opening at its new location at 229 W. Foothill Blvd.
Specializing in baked goods, breads, cakes, pies and breakfast sandwiches, the bakery is run by bakers Bruce Blair of Glendora and Dean Gotto of Covina, along with a staff of APU students and food services staff. The bakery boasts a menu of freshly baked sweets and bread using ingredients with no preservatives.
Proceeds from the café and bakery go toward the university.
The bakery is open Monday through Friday 6 a.m. to 7 p.m., Saturday from 6 a.m. to 2 p.m. and closed Sunday.