Vanderbilt Campus Dining introduces Chef’s Table series
Campus Dining is excited to present Chef’s Table, a new series celebrating the culinary expertise of our campus chefs. Each event will feature a unique dish or demonstration, showcasing fresh, natural ingredients and a variety of cooking techniques. This series gives the Vanderbilt community the opportunity to engage with chefs who are committed to providing high-quality, flavorful meals.
At Vanderbilt, Campus Dining emphasizes the importance of using locally sourced, seasonal ingredients to create wholesome dishes. This focus not only supports sustainability but also ensures that students and staff enjoy meals made with the freshest ingredients available. Chef’s Table highlights this approach, giving chefs the platform to demonstrate their creativity and passion for food.
The lineup includes:
- Sept. 11, 7:00 PM: Isaac Seidel, Rothschild Dining Hall – Miso Soup
- Sept. 13, 12:00 PM: Julien Hicks, E. Bronson Ingram Dining Hall – Juicing Demo
- Sept. 18, 12:00 PM: Jennifer Bennett, Café Carmichael – VandyCakes Intro
- Sept. 20, 7:00 PM: Grayson Holland, Rand Dining Center – Meat Butchery
- Sept. 26, 5:00 PM: Jacob Barton, Zeppos Dining Hall – Indian Cuisine
- Sept. 30, 5:00 PM: Joshua Smith, Commons Dining Center – Breakfast Crepes
Each event in the Chef’s Table series will offer a unique glimpse into the diverse culinary styles of our chefs. Attendees can expect dishes prepared with an emphasis on sustainability, freshness, and bold flavors, all while highlighting Vanderbilt’s commitment to natural, high-quality ingredients.
Be sure to mark your calendars and join us for this exciting culinary journey with Vanderbilt’s talented chefs!