Guest chef program showcases culinary talent at Binghamton University

Schools and Libraries

December 13, 2017

Campus chefs at Binghamton University get the chance to showcase talents and engage with students, faculty and staff during an on-going Guest Chef program in the Chenango Room. 

Executive Chef Rich Herb was a guest chef this past semester who prepared a house-smoked Mexican stuffed bell pepper with a smoky heirloom tomato sauce.

The dish featured products from College-in-the-Woods Dining Center, Binghamton Acres campus-grown produce, and Mento Produce of Syracuse.

Another recent guest was Executive Chef Sam Pfaffenbach, CEC who made grilled rack of lamb over boursin cheese mashed potatoes served with sautéed rainbow chard, mint demi-glace, and micro mint.

"I enjoy the opportunity to depart from my daily routine and directly interact with Binghamton University students, staff, and faculty," said Executive Chef Pfaffenbach. "It brings a smile to my face seeing people savor the flavors I put together for them. I also love working with the amazing staff at the Chenango Room." 

For the Spring 2018 semester, guest chefs will include Executive Chef Jim Paul on February 8 and Executive Chef Thomas Dello on March 15. 

For more information about Binghamton University Dining Services, contact Casey Slocum at 607 777 3014 and via email at