Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch, or heat. The wild card, crunch and heat categories are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.  

Marcos Rios
Executive Chef
Pitzer College
Claremont, Calif.