Cornell Dining is pleased to announce that celebrity Chef Jet Tila will return to campus in April to participate as emcee of the much-anticipated "Cornell Dining Cutthroat" competition. Chef Tila also visited Cornell in 2014 for two days of demonstrations and training with the dining staff.

Menus of Change, The Business of Healthy, Sustainable, Delicious Food Choices, is the practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond.

Last month, four representatives from Cornell Dining traveled to Cortland to take part in Chef Lori Rossi's culinary arts class at OCM BOCES, the career and technical education program that serves Onondaga, Cortland, and Madison counties in Central New York.

Niche's annual rankings of Best College Food are out, and Cornell Dining has landed in 9th place nationwide, and a fabulous first place in New York State.

Kudos to Cornell Catering sous chef Tim Oltz, who landed a Gold Medal earlier this month at SUNY Delhi's annual ACF-sanctioned Culinary Salon competition!

Cornell Dining is proud to feature our award-winning dish from this summer, a Cilantro Lime Pork Carnitas Taco, at select dining halls across campus over the next three weeks. This delicious entrée will be available at Jansen’s Dining Room at Hans Bethe House on November 6, Robert Purcell Marketplace Eatery on November 13, and Okenshields on November 20.

Congratulations to Chef Steven Miller of Cornell Dining! Our Senior Executive Chef was selected this summer as the Grand Prize Winner in the Hormel Foodservice “Great Sandwich Challenge” for his entry of Turkey Milano on Focaccia. For a limited time, you’ll be able to try his prizewinning sandwich on campus.

Congratulations to chefs Anthony Cecala, Jacob Kuehn, Josh Holden, and Stephen Snyder of Cornell Dining who took home medals at the Annual Tastes of the World Chef Culinary Contest earlier this month at the University of Massachusetts, Amherst. The 20th annual event took place June 15th-20th.

Michelle Leonetti ’14, College of Human Ecology, was selected as the National Association of College & University Food Services (NACUFS) National Student Employee of the Year for 2014, announced Gail Finan, Director of Cornell Dining. The award is given annually to a student who best exemplifies reliability, quality of work, initiative, teamwork, and contribution to their employer. 

Cornell senior Martin Andonov, from the School of Hotel Administration, is showcasing his Agora Hellenic Grill food-service concept at Trillium this month. Martin worked with Cornell Dining's Chef Jacob Kuehn to refine his concept for healthy, high-quality food, cooked from scratch, following a Mediterranean theme.

Congratulations to Chef Jason Haus, who earned the Silver Medal at Wednesday night's NACUFS northeast regional culinary competition at SUNY Cortland. We livetweeted the event on @CornellDining, and lots of folks got to follow along as Jason prepared his dish.

Mark Bittman, celebrated New York Times food columnist and author, is visiting Cornell and Ithaca for a week of events in early March, most of which are open to the public. He's the Irik Sevin '69 West Campus Visiting Fellow, and will be the guest of Hans Bethe House on Cornell's West Campus.