{"id":35160,"date":"2018-10-04T11:47:08","date_gmt":"2018-10-04T17:47:08","guid":{"rendered":"http:\/\/communique.uccs.edu\/?p=35160"},"modified":"2018-10-06T18:26:41","modified_gmt":"2018-10-07T00:26:41","slug":"new-series-to-connect-community-with-campus-chefs","status":"publish","type":"post","link":"https:\/\/communique.uccs.edu\/?p=35160","title":{"rendered":"New series to connect community with campus chefs"},"content":{"rendered":"

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\nAs part of an initiative to connect the community with those who work in Dining and Hospitality Services, a new series, \u201cMeet the Chef\u201d, 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.<\/p>\n

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Bourbon glazed pork belly hash<\/figcaption><\/figure>\n

“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\u00a0Knutson,\u00a0CBORD, business systems and marketing manager, Dining and Hospitality Services said.<\/p>\n

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.<\/p>\n

\u201cMy 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 \u2013 and make students want to stay on campus because it\u2019s the better value,\u201d King said in a \u201cMeet the Chef\u201d video.<\/p>\n