New series to connect community with campus chefs

As part of an initiative to connect the community with those who work in Dining and Hospitality Services, a new series, “Meet the Chef”, kicked off this semester. The series happens twice a month at Roaring Fork Dining Hall and The Lodge and provides the opportunity to learn more about the staff member behind a specialized dish.

Bourbon glazed pork belly hash

“This is a chance for students, staff, facility, and guests to have a restaurant-style entree prepared by one of our award-winning chefs for a fraction of the price,” Polly Knutson, CBORD, business systems and marketing manager, Dining and Hospitality Services said.

Corey King, executive chef, Dining and Hospitality Services, was the first in the series and prepared bourbon glazed pork belly hash Sept. 18 at Roaring Fork Dining Hall and tonkotsu ramen Sept. 25 at The Lodge.

“My goal is to present restaurant-quality food, get rid of the batch cooking and pull-out-of-the-freezer food, but really bring fresh ingredients and train the staff how to do some great presentations – and make students want to stay on campus because it’s the better value,” King said in a “Meet the Chef” video.

Dining and Hospitality Services plan to expand the series with students getting more involved in the cooking process, and will continue to make specialized menu items each time.

Fall schedule:   

Chef Rhonda
11 – 1 p.m. Oct. 16 Roaring Fork Dining Hall
11 – 1 p.m. Oct. 18 The Lodge

Chef Allen
11 – 1 p.m. Nov. 13 Roaring Fork Dining Hall
11 – 1 p.m. Nov. 14 The Lodge

Chef Emily
11 – 1 p.m. Dec. 11 The Lodge
11 – 1 p.m. Dec. 12 Roaring Fork Dining Hall

No registration is required.  A meal plan or the purchase of a single meal ($8.25 with a UCCS ID, $13.95 without) covers the cost.

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