Chefs Carve Out Culinary Creations at UC Santa Barbara

College chefs are coming up with new culinary creations for students during a three day meeting at UC Santa Barbara.

34 chefs from six UC Campuses and several other colleges attended.

They discussed common kitchen issues, sustainable food options, and efforts to buy local produce.

This afternoon four teams worked on a two hour program to prepare dishes some students said they had never tasted in their lives. The sampling was done by winners of a social media contest.

UC Santa Cruz Chef Kelly Anderson said she has seen menu items change significantly in the last 20 years, along with the number of students coming from all over the world. She says however, high quality food is also easier to come by. “Well you know I throw some quinoa in their pancakes once in awhile when they don’t know it, some hidden protein. So we do health food for them.” Anderson says ingredients and food items are written out for the students to see as they make their choices on her campus.

University of Nevada-Reno chef Xavier Leveau said he talks to students often about the menu items and the foods they want to see on the campus menus. “I go and talk with them, communication is very important with the young kids.” He also said, some of their favorites will always be on menu along with new selections he creates. “Let me tell you if you have chicken tenders you will have the biggest line on campus,” said Leveau with a laugh.

There’s also a sign that good food for some students is worth a few extra minutes.
“They are willing to sit , wait some time , have a quality lunch, go to class and do better that me slopping a dry hamburger on a terrible bun with American cheese,” said USC chef David Teal. He says there are thousands of students, staff and graduates on and off the campus at all times but says planning makes a difference in how creative they can be instead of rushing the meals.

Dishes prepared this afternoon were presented for about 60 people to taste.

“It’s definitely interesting, this type of food whereas in the dining commons we have a lot of variety of food but it’s more simple,” said student Isabel McHugh.

As she went back for seconds, student Amanda Kato Bang said “the roasted root vegetables with candied bacon. It’s so good.” She also admitted, “I don’t know how to cook. It’s been awhile since I had such fancy gourmet food.” In the dining areas she says there are different options on the campus and it rotates regularly. “We are so lucky to have some of the best dining commons food.”

Student Israel Nunez said often at the dining areas where he eats, “they always serve special salads and stuff some times they are a little intimidating to try like these. (as he pointed to a newly created salad.) These are fantastic.”

The chefs also toured a local farmers market, saw the award winning UC Santa Barbara Dining Commons and had a presentation about California Olive Oil.