Award

UConn Dining Wins Gold for NACUFS Best Vegan Recipe

The University of Connecticut Department of Dining Services is honored to accept the Gold Medal for the Best Vegan Recipe contest from the National Association of College and University Food Services (NACUFS). Dining Services has also won the gold award for our vegan recipes in 2018, and 2016, and bronze in 2020.

Our recipe submission, Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa, and Pickled Red Onions, was part of the menu rotation at McMahon dining hall this semester and was showcased as part of a plant-forward event.

“We are proud to have an administration that supports our involvement in NACUFS, a team of managers and chefs that believe in sustainability,” says Robert Landolphi, assistant director of culinary development for UConn Dining Services. “Most importantly we have a student body that dines with us daily and are willing to share with us what is important to them as they assist us in expanding our plant-based cuisine.”

This is the second NACUFS award for Dining Services this year. In March, UConn Dining Chef Sean Hawkins received bronze during a culinary challenge at the NACUFS Mid-Atlantic/Northeast Regional Conference. Hawkins’ award-winning recipe for Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce can be found at the link below.

Want to make it yourself? Find a printable recipe here and check out the demo with Chef Landolphi below. Find more UConn Dining recipes at dining.uconn.edu/recipes.

UConn Chef Receives Bronze at Culinary Competition

UConn Dining Chef Sean Hawkins had his recipe accepted into the National Association of College & University Food Services (NACUFS) Culinary Challenge. The competition took place on Monday, March 21st during the NACUFS Mid-Atlantic/Northeast Regional Conference in Norfolk, Virginia. Sean received bronze for his recipe Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce. A printable version of his recipe can be found at dining.uconn.edu/recipes along many other Dining Services recipes.

Sean’s career has brought him full circle to UConn. He started off as a Windham Tech intern in our dining halls and then headed to The Culinary Institute of America. Click here to learn more about his journey back to UConn.

CONGRATS SEAN!!!

2021 Dining Services Employee of the Year Awards

Congratulations to the following University of Connecticut Department of Dining Services staff nominated for Employee of the Year! We couldn’t do it without all of you!

 

David Therrien, Union Street Market


 

Yvonne Saucier, UC Cafes


Julissa Casiano, Whitney Dining Hall


Rosemary Alvarado, Gelfenbien Dining Hall


Carmelo Ramos, McMahon Dining Hall


Cindy Dancosse, North Dining Hall


Jing Yang, Northwest Dining Hall


Nanette Lutsky, Putnam Dining Hall


Carlos Libran-Sanchez, South Dining Hall


Lora Wasilefsky, Buckley Dining Hall


Angel Soto, also from Buckley Dining Hall, celebrates 40 years at UConn Dining!


Paul Sheran, UConn Catering


Kevin Ostrowski, Dining Administrative Office


Diane LaChappelle, Commissary Warehouse


Carlos Libran-Sanchez, South Dining Hall, is UConn Dining’s 2021 Employee of the Year!