Campus Dining Expands Culinary Team
Vanderbilt University People and Business Services is pleased to announce the addition of Chef Jordan Rogers to the Campus Dining team as Executive Chef. Rogers joins the award-winning Campus Dining staff with an extensive resume, including similar roles at High Point University and Wake Forest University. Trained in the culinary arts at The Culinary Institute of Charleston, Chef Rogers’ areas of focus include sustainable dining practices and also utilizing fresh, locally-sourced products when developing menus. In 2019, Rogers earned the designation of Certified Executive Chef (CEC®) with the American Culinary Federation.
David ter Kuile, executive director for Business Services, remarks, “Vanderbilt Campus Dining has long been a leader in higher education dining, from both a culinary and food quality standpoint, and more recently in terms of our many sustainability initiatives. The addition of Chef Jordan to our team will continue to drive the program forward, and we’re excited to have him on board.”
As part of this organizational change, Campus Dining veteran Aaron Dilts will assume the role of Chef of Culinary Excellence, with a focus on staff training, recipe development, and culinary quality control. Dilts has been with Vanderbilt since 2008, and has been instrumental in the implementation of many back-of-house systems, including menu management system Fusion and waste tracking tool LeanPath.
Rogers and Dilts’ first official challenge comes March 4, when the culinary duo represents Vanderbilt University in the Princeton Review Best Campus Food celebration at UMass Amherst. Vanderbilt Campus Dining was recently awarded #7 Best Campus Food in the 2020 Princeton Review rankings, the highest ever for the dining program.
For more information about Vanderbilt University Campus Dining, visit vu.edu/dining.