We held an “Epic Battle of Tastes.” We invited eight chefs from four universities to showcase their students’ regional favorites. We had everything from vegetarian Indian cooking from Stanford to shrimp and grits from Georgia and braised short ribs from Villanova. Students loved the visiting chefs, and the chefs enjoyed the interaction.
Ken ToongExecutive Director of Auxiliary ServicesUniversity of MassachusettsAmherst, MA
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