Awards & Affiliations
Last fall the University of California—Berkeley's Cal Dining opened the first dining station in the UC system that is certified kosher and also accommodates Muslim, vegetarian and vegan students.
Cal Dining launched a new plant-forward menu – which emphasizes meatless meals that contain whole grains, fruits, vegetables, lentils, chickpeas, nuts and seeds – alongside the kosher station, says Adam M. Ratliff, critical communications manager at UC—Berkeley's student affairs division. He says the menu intentionally increases the ratio of plant-based foods to animal products without compromising flavor.
"Whether a student is vegan, a vegetarian, they eat kosher or halal, our goal was to provide more options for our diverse student community," says Ratliff.
Berkeley’s Cal Dining is one of the greenest food service programs in the country. Endeavoring to reduce waste to 0% by 2020, Caldining emphasizes ecologically-sound practices. Brown’s Café is “hyper-local” and offers ingredients exclusively sourced within 250 miles of Berkeley’s campus. Caldining instituted a pre-customer food-waste prevention program that measures all kitchen waste, and it encourages staff and students to change their preparation and ordering practices accordingly. BestColleges.com - Best Dining Halls
When Shawn LaPean arrived at the University of California, Berkeley to lead its food service program in 2003, the university’s dining halls did not have a positive reputation. Several publications and websites ranked the program among the worst in the country based on surveys, and rumors of low-quality meat and other substandard practices were rampant among students.
Cal Dining has just opened the first dining station in the UC system that is certified kosher and designed to appeal not only to the Jewish community on campus, but also to Muslims who eat halal foods, as well as students who are vegetarian and vegan.
The new kosher/halal food station is part of an overall revamping of Café 3 to emphasize plant-forward meals that are sourced locally and sustainably. This is in line with Cal Dining’s overall goal of producing menus that are both nutritious and sustainable. Read more here.
Mike Laux, Christina Voyles, and Chef Martinez accept the Loyal E Horton grand prize award for Cal Dining's "Extreme Local" dinner and farmers market event!
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NACUFS Culinary Challenge '10
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Loyal E. Horton awards
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Restaurants & Institutions
Food Service Director Magazine
Article from Food Management
Picture of the Silver Plate
Check out the Peta2 webpage to see the full article:
2007 PETA2 Veg-Friendly Colleges Contest
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Patricia Williams takes Silver!
"Mezze Trio" Chicken, Pistachio and Sultana Raisin B'astilla; House Made Yogurt Cheese with Garlic and Herbs, Poached Artichoke Heart; Pan Seared Red Snapper with Orange, Parsley & Caper "Gremolata;" Caramelized Onion and Apple stuffed Chicken Roulade; Cardamom infused Panna Cotta with Strawberry Sauce and Cornmeal-Almond Cookies.
Davies, a lifelong culinarian and native Californian, is a graduate of the Culinary Institute of America and was a recipient of a grant from the IACP for advanced studies in Paris. Following apprenticeships in New Orleans and San Francisco, Chuck lived and worked for many years in the beautiful Pacific Northwest. His career in Seattle included stints as a Chef-Instructor, Director of Product Development for a natural food store chain as well as owner/operator of the Volunteer Park Market and Café. Congratulations Chuck!
For details, see this campus article:
The competition was part of a chef's conference at University of Massachusetts Amherst held last week and is considered the "super bowl of university culinary team competitions." Cal Dining's chefs were the only gold medal winners. Other participants include Harvard, UMass Amherst and eight other universities.
Check out the Photo Garden for all the exciting conference pictures!
Clark Kerr's Chef Ida Wins Silver Medal
Ida Shen, Clark Kerr's executive chef, won... [more] Ida Shen, Clark Kerr's executive chef, won a silver medal at the NACUFS [National Association of College & University Food Services] Pacific Region Culinary Challenge on March 1, 2005. The competition is ACF [American Culinary Federation] certified and participants are judged on a 40point scale on organization, sanitation and food safety, cooking skills and techniques, recipe creativity and taste. Her winning recipe was Cumin and Coriander Crusted Lamb Noisette.
The competition has two judging components: the medal competition, which awards medals based on the point range; and the ranking awards based on the top scores. Ida won a silver medal and was ranked in 4th place. All ranked winners this year received silver medals and only one point separated the top four winners. Ida's win is also significant because it is the first time Cal Dining has entered this competition.
Ida is a graduate of California Culinary Academy and studied in France at L'Ecole des Arts Culinaires et de l'Hotellerie de Lyon. Before coming to UC Berkeley in August, she worked in numerous catering companies, Strait's Café, and for Silks at the Mandarin Oriental Hotel. Congratulations Ida!