Vanderbilt Campus Dining has won many awards for excellence in food preparation and management. Here are some of the more recent awards we have won.

  • “Leaders in Retail Foodservice Award” 2013 presented by FARE Magazine
  • Chefs of Tomorrow Award, 2012 presented by Olson Communications
  • Ranked #6 in “Best Universities for Food Lovers”, 2012 (thedailymeal.com)
  • Best Special Event – Viva Las Vandy, 2012 (NACUFS)
  • Best Catering Event – Farm to Fork, 2012 (NACUFS)
  • Best Concept Award – Best Rennovation – Chef James Bistro, 2009 (Food Management)
  • Best Special Event – SS Rand, 2009 (NACUFS)
  • Best Concept – Chef James Bistro, 2009 (NACUFS)
  • Best Residence Hall Dining – The Commons at Vanderbilt University, 2009 (NACUFS)
  • Best Concept – Lunch Paper, 2008 (NACUFS)
  • Best Special Event – SS Rand, 2008 (NACUFS)
  • People’s Choice Award – Lunch Paper, 2008 (NACUFS)
  • People’s Choice Award – Nectar, 2007 (NACUFS)
  • Best in the Business – Nectar, 2007 (NACUFS)
  • Best Concept – Nectar, 2007 (NACUFS)
  • Best Convenience Retailing – Nectar, 2007 (Food Management)
  • Best in the Business – Ro*Tiki, 2006 (NACUFS)
  • Best On-site concept – Ro*Tiki, 2006 (Food Management)
  • Best Concept – Ro*Tiki, 2005 (NACUFS)
  • Best Special Event for SS Rand – Rand Dining Center, 2004 (NACUFS)
  • Best Residence Hall Dining – Rand Dining Center, 2004 (NACUFS)
  • Best Culinary Chef – Executive Chef Camp Howard, 2002 (First place in the 8th Annual Chef Culinary Conference ACF Sanctioned Team Competition July 2002)
  • Best Service – Frank Gladu, 2002 (Theodore W. Minah Distinguished Service Award – NACUFS)
  • Best Meal Plan Special Event, 2001 (NACUFS)
  • Best Meal Plan, 2001 & 2002 (NACUFS)
  • Best Training Table in America 1997, 1999, 2002 & 2003 (Sports Illustrated)
  • Best Retail Market Menu – Varsity Marketplace, 1999 (NACUFS)
  • Best Operator of the Year – Frank Gladu, 1999 (International Foodservice Manufacturers Assoc. Silver Plate Award)
  • Best On-site Concept – Rand Dining Center, 1998 (Food Management Magazine)
  • Best Retail Center Menu – Rand Dining Center, 1998 (NACUFS)
  • Best on-site food service operation in the nation for 1997, (Restaurants & Institutions Magazine “Ivy Award”)

Vanderbilt Campus Dining wins Food Management’s Best Concept Award for Nectar in the category of Best Convenience Retailing

Food Management’s Best Concepts Awards competition is designed to recognize and celebrate innovative thinking and practices in noncommercial foodservice.

 

Vanderbilt Campus Dining wins NACUFS ‘Best in the Business’ Campus C-Store Contest for Nectar in the category The Big Idea: Customer Service Innovations

PDF This competition was designed to recognize leadership in customer service innovations in collegiate C-stores.

 

Vanderbilt Campus Dining wins Gold in the category of Retail Sales – Single Stand-Alone Concept for Nectar

Sponsored by NACUFS (National Association of College & University Food Service), the Loyal E. Horton Dining Award was created to promote the creativitiy and nutritional soundness in college food services, and is open to all members of NACUFS. This highly competitive and prestigious progam is designed to recognize outstanding menus, special events, and new dining concepts.

 

Vanderbilt Campus Dining Brings Home Silver and Gold in NACUFS Dining Service Awards

Nashville, Tenn., July 22, 2005 – Vanderbilt Campus Dining won two Dining Awards sponsored by NACUFS (National Association of College & University Food Service).

Vanderbilt Campus Dining won Silver for Catering Special Event and Gold in the category of Retail Sales – Single Stand-Alone Concept/Outlet for Ro*Tiki.

The Loyal E. Horton Dining Award was created to promote the creativity and nutritional soundness in college food services, and is open to all members of NACUFS. This highly competitive and prestigious program is designed to recognize outstanding menu cycles, special event planning, presentations, and new dining concepts.

NACUFS has 650 member colleges and universities from across the United States and Canada.

 

Vanderbilt Catering Chef Brings Home Bronze in Chef Culinary Conference Team Competition

Amherst, Mass., 2004 – Vanderbilt Catering Chef, Bill Claypool, won Bronze in the 10th Annual Chef Culinary Conference Team Competition sanctioned by the ACF (American Culinary Federation) and hosted by the University of Massachusetts this June. Each team was required to prepare a four-course menu for 16 servings and were comprised of 4 chefs from across the country. The competition begins with a mystery basket consisting of fruit, vegetable, starch and protein. The chefs create a menu and develop receipes while being judged in muliple categories and strict time restraints.

During the competition the chefs are evaluated on: service methods and presentation, portion size and nutritional balance, menu and ingredient compatibility, creativity and practicality, flavor, taste, texture and doneness, organization, sanitation, work flow, cooking techniques and skills, butchery and boning skills, and timing. Points are awarded based on the ACF’s standard point criteria.

“This was Bill’s first competition and to score one point shy of a Silver is a tremendous acheivement,” said Assistant Director – Catering, Barbara Sieger.

Claypool graduated from the CIA (Culinary Institute of America) and has been with Vanderbilt for 7 years.

 

Vanderbilt Campus Dining Brings Home Silver in NACUFS Dining Service Awards

Nashville, Tenn., May 3, 2004 – Vanderbilt Campus Dining won two Dining Awards sponsored by NACUFS (National Association of College & University Food Service).

Vanderbilt Campus Dining won Silver in Residence Hall Dining – Standard Menufor Rand Dining Center and in Residence Hall Dining – Special Event/Theme Dinnerfor SS Rand. In the category of Retail Sales – Single Stand-Alone Concept/Outletfor Stonehenge Deli dining received an Honorable Mention.

The Loyal E. Horton Dining Award was created to promote the creativity and nutritional soundness in college food services, and is open to all members of NACUFS. This highly competitive and prestigious program is designed to recognize outstanding menu cycles, special event planning, presentations, and new dining concepts.

NACUFS has 650 member colleges and universities from across the United States and Canada.

 

1st Place Dining Award for Dinner Plan

Vanderbilt Campus Dining won the 1st place Loyal E. Horton Dining Award for the second year in a row for Resident Hall Standard Menu. The award was presented at the national National Association of College & University Food Services (NACUFS) conference in Orlando, Florida this July 2002. Vanderbilt competed with dozens of other national colleges and was judged by a panel of its peers.

 

Gladu wins Theodore H. Minah Award

Frank X. Gladu, director of dining services for Vanderbilt University, was honored as the 2002 recipient of the Theodore W. Minah Distinguished Service Award by the National Association of College & University Food Services (NACUFS) at its national conference in Orlando, Florida in July 2002.

The Minah Award is NACUFS’ most prestigious honor. Originally established as the Distinguished Service Award in 1967, it was renamed in 1973 to honor the first recipient, Theodore W. Minah. It is presented in recognition of outstanding and enduring contributions to the foodservice industry and to the association.

 

Chef Howard Wins Team Culinary Competition

Executive chef Camp Howard won first place in the 8th Annual Chef Culinary Conference ACF Sanctioned Team Competition at the University of Massachusetts, Amherst in July 2002. The winning recipe, Western Roast Leg of lamb with Natural Juices, Grilled Red Potatoes and Summer Vegetables, was prepared by Howard, along with Chef Chef David Crooker, Bowdoin College, Maine; Chef Scott Finley, University of Wisconsin-Platteville; and Chef Roland Lynn, University of Waterloo, Ontario. The team also won 1st place in the Campbell’s recipe competition.

 

Noori Wins Sports Illustrated “Best Training Table in America” AGAIN!

Chef Majid Noori and his crew at McGugin won Sports Illustrated “Best Training Table in America” in August 2002. This is the third win for Noori at Vanderbilt, the first in 97 Men’s issue and in 99 with the Women’s issue.

 

Other Dining Awards

  • Restaurant and Industry Ivy Award of Distinction* – Frank X. Gladu & Vanderbilt (1997)
  • From Mind to Menu Visionary Award (1998)
  • The Men’s Sports Illustrated “Best Training Table in America” (1997)
  • Women’s Sports Illustrated “Best Training Table In America” (1999)
  • NACUFS Loyal E. Horton Awards for Rand Dining Center (1998), Varsity Beach Market (1999), Rand Dinner Plan-Special Event (2001) and Rand Dinner Plan (2001 & 2002)
  • Silver Plate Award** – Frank X. Gladu (1999)
  • “25 Up & Coming Food Service Operators” – Shawn LaPean (2000)
  • President’s Award-Shawn LaPean & the Vanderbilt Team (2001)
*The Ivy Award is the food service industry’s original accolade and is recognized throughout the food service industry to be a lifetime achievement award. Ivy Award judges include 174,000 food service professionals. Ivy Society members represent less than .007 percent of total food service industry operations.
**The Silver Plate Award is given each year to one individual from each major segment of food service to be the “Operator of the Year” and bestows the Silver Plate Award to that individual. The award recognizes professionals who have demonstrated foodservice industry segment leadership, noteworthy achievements, and contributions to the industry.