Downtown chef delights UMass-Lowell students

Visiting chefs series brings off-campus restaurants to students.

April 1—Corned beef quesadilla, lime-marinated chicken with chipotle potatoes au gratin and fried bananas with coconut ice cream sound like items straight from the menu of a hip bistro.

But that’s the lineup students at campus dining halls were treated to thanks to the Visiting Chef series, a program launched by Dining Services at the University of Massachusetts, Lowell, two years ago to inject a change of pace into the menu and introduce students to options for eating out off-campus.

Dining Services prepared a menu created by Jason Viteri, chef and kitchen manager at Garcia Brogan’s, an Irish-Mexican restaurant in downtown Lowell. Viteri shared his recipes and instructed dining services staff how to prepare them over spring break. UMass Lowell Dining Executive Chef Timothy Conklin then scaled the recipes to serve 2,500 at South Campus’ Mill City Restaurant, the Inn and Conference Center and the Dining Commons at Fox Hall.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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