We will start getting really granular with ethnic cuisines, specifically those representing our student diners. We have a student group requesting us to push the envelope with authentic cuisine and so we are testing and developing great recipes for the fall, such as water spinach and pork. Simple, delicious, and authentic to the culture.
—Dusty Cooper, University of California, Santa Barbara
I am looking forward to exploring the cuisines of India, Africa and Peru. On the ingredients front: sorghum, different olive oils, berbere and pure sea salts.
—Christian Fischer, Unidine