CULINARY INSTITUTE OF AMERICA ANNOUNCES
PROCHEF CERTIFICATION GRADUATES

University Dining Services is pleased to announce Catering Executive Chef Greg Colline (left in picture) and Chef Manager Stacy Wiroll (right in picture) have recently earned ProChef II certification from The Culinary Institute of America (CIA), the world's premier college.

The CIA's ProChef Certification is a comprehensive professional development and culinary skills verification program which measures core culinary, managerial and financial acumen, including a chef's skill in taste, proper cooking methods, authenticity, plating, use of all ingredients, hygiene and disposal of waste.

Chefs Colline and Wiroll's completion of ProChef II is the culmination of a 10-week program that requires completion of online course work and multiple hours in the kitchen practicing and advancing their skills, leading to a four-day practical and written exam judged by Certified Master Chefs at CIA's Hyde Park, NY campus.

University Dining Services now has three ProChef-certified chefs. District Executive Chef, Gil Junge (center in picture), completed his certification in February 2010.

UPDATES TO THE ST. PAUL STUDENT CENTER'S TERRACE CAFE

Univerisy Dining Services recently renovated th St. Paul Student Center's Terrace Cafe. Popular national brand Papa John's was added to the food court and offers solo personal-sized pizzas, breadsticks and spicy Buffalo wings. Papa John's is open Monday-Thursday 10:30AM - 3:00PM and Friday 10:30AM - 2:00PM.

The St. Paul Student Center's Subway has expanded its offerings and now serves breakfast sandwiches. Subway's new hours of operation are Monday-Thursday 7:00AM-6:30PM and Friday 7:00AM-2:00PM.

Additionally, Java City was modified to offer self-service coffee and pastries inside the food court. This change provides another register point of purchase for customers to utilize in an effort to increase spead of service.

UDS INTRODUCES MEATLESS MONDAYS

University Dining Services at the University of Minnesota is joining the Meatless Monday movement. The campaign coincides with UDS' mission to encourage positive health and wellness along with protecting and improving the environment.

Meatless Monday promotes skipping meat for one meal every week since such a practice can help reduce your impact on the environment. Meat products typically produce more Green House Gases than fruits and vegetables along with requiring more resources in order to be raised properly.

UDS notes that there will still be meat options offered on Meatless Monday, but they will not be as prominent, as a menu highlighting vegan and vegetarian options will be created. UDS encourages students, faculty and staff to look ahead at what will be offered on its NetNutrition website, which shows menus up to a week ahead of time.

For additional information regarding UDS' Meatless Monday campaign, please click HERE to read the full press release.