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Cornell Dining is more than simply feeding students. With four certified executive chefs and two graduates from the Culinary Institute of America, eating at Cornell means enjoying some of the best campus food in the country. This dedication to quality extends far beyond the obviously great tasting, diverse menus. Cornell Dining is committed to sustainability, which can be seen in initiatives such as trayless dining, composting/recycling, and locally-sourced food products of all types.
In this episode of CU in the Kitchen, host Dan Gaibel and Senior Executive Chef Steven Miller, CEC, CCA, showcase preparations for the 5th Annual Fall Harvest Dinner, featuring local, regional, and New York State produce, dairy products, beef, and much more.
Join us regularly for new episodes of CU in the Kitchen as we explore the culinary delights to be found with Cornell Dining.