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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Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

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pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

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