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 sautÃ©ed 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 firstname.lastname@example.org.