Campus Dining Hosts Culinary Training to Inspire Sustainable Menus 

Last month, Campus Dining’s Senior Executive Chef Brian Smith led a hands-on culinary training event at Portola Dining Commons, bringing together culinary staff from across Residential Dining to sharpen their skills and explore new, innovative recipes.

The focus of the training was on sustainable, plant-based cuisine, a continued priority in Campus Dining. Participants prepared a creative lineup of dishes including mushroom wellington, dessert sushi, and a flavorful “chicken fried” seitan served with cauliflower mashed potatoes and gravy. These recipes emphasized both flavor and sustainability, offering a fresh take on comfort food. Beyond cooking, the event emphasized team building and leadership development. Cooks collaborated in the kitchen, sharing techniques and ideas, while also strengthening their ability to lead in a fast-paced culinary environment.

Inspired by the experience, many attendees expressed excitement about bringing the new recipes and skills back to their dining locations. Students can look forward to seeing some of these dishes and the spirit of innovation behind them reflected in future menus at the dining commons.

Photos taken by Carol Hirashima.