Celebrating “National Culinary Arts Month.” Meet Executive Chef Myles Britton who executes a culinary experience for students at Colorado State University Pueblo. A graduate of Pikes Peak State University with an associate’s degree in culinary arts, Chef Myles goal is to create and introduce exciting foods and unique presentations to the campus population, while educating students on foods that they may never have a chance to try at home. “For any future culinarians who seek a career in the culinary arts, I strongly recommend to go outside the comfort zone you set, and to allow personal development," says Chef Myles. Experience one of the many Charcuterie platters (and a personal 'jarcuterie') Chef and his team offer CSUP, consisting of: House-made apple chutney; bar tartine (marinated mushrooms); champagne grapes coasted in sugar; marinated kalamata olives; house-made candied walnuts & almonds; fresh veggies and fruits; assorted cured meats and imported cheeses. #culinaryexperience #collegelife #diningservices #executivechef #charcuterie #backtoschool #creativefoods
Aladdin Campus Dining
Food and Beverage Services
Canonsburg, Pennsylvania 3,837 followers
Fueling Students, Community and Culture
About us
Aladdin Campus Dining serves higher education dining programs nationally that are student inspired, chef-crafted and locally influenced.
- Website
-
http://aladdincampusdining.com/
External link for Aladdin Campus Dining
- Industry
- Food and Beverage Services
- Company size
- 1,001-5,000 employees
- Headquarters
- Canonsburg, Pennsylvania
- Type
- Public Company
Locations
-
Primary
2400 Ansys Dr
Canonsburg, Pennsylvania 15317, US
Employees at Aladdin Campus Dining
Updates
-
Food lockers are the craze! Read more about this convenient pick up dining system for students at Purdue University Northwest where Aladdin's Food Service Director Diane Wisniewski and District Manager Donato Guida are gearing up for back to school! Read more in "Hot Take" published in Food Service Equipment and Supplies Magazine. #backstoschool #foodlockers #convenient #diningexperience #hospitality #studentlife https://lnkd.in/eVbuEKKj
-
Aladdin Campus Dining is excited to announce a new partnership with Friends University, a private nondenominational Christian university in Wichita, Kansas. Friends University CFO Scott Frey says "The level of professionalism demonstrated by Aladdin during the Friends University’s evaluation process led to confidence in the management team to deliver the desired food service experience for our campus in a cost-effective way." Congratulations to the team...more to come during back to school! Read more here in Aladdin's stories. https://lnkd.in/eeRRD6jv #foodexperience #highereducation #backtoschool #incrediblepartnerships #campusexperience #diningtrends
-
Celebrating National Culinary Arts Month! Meet John Avent Hale, who is the Executive Chef at Hinds Community College in Mississippi. Chef John impresses us with his talents, techniques, colors and plating. His creativity is displayed here where he caters the monthly board of trustee’s luncheon. “As we are in the deep south, our members enjoy down home meat and potatoes. So, my approach was to infuse down home flavors and ingredients, and marry those into a special meal that they would expect sitting on their back porch with family and friends with a visually appealing presentation.” Chef used in-house spice rubs on brisket and chicken, before smoking in a commercial smoker. He also grilled carrots basted with a balsamic glaze and marinated the asparagus in butter and seasoning for about 30 min before putting on the grill. Chef cooked down habaneros, onion, ginger and garlic, as well as added ketchup, fresh peaches and peach preserves. Bringing it all to a boil, then simmering before adding some vinegar, and pureed for the sauce. For the salad, Chef diced sweet peppers and tomato French Boursin and placed on a crown of romaine with homemade balsamic vinaigrette. When asked what advice he gives to future culinarians: “You will run into a ton of chefs throughout your career with egos the size of Texas. Don’t be that chef. Take every opportunity you can to travel to special events and pay attention to other chefs. You will always bring something back with you to use in your culinary arsenal.” #executivechef #nationalculinaryarts #foodservice #highereducation #students #foodexperience
-
Happy July 4th! In observation of Independence Day, we are also celebrating July’s National Culinary Arts Month. We are proud of our culinarians’ accomplishments! Meet John Rifkin, Director of Culinary, Education, who has received several gold and silver medals for his talents during American Culinary Federation competitions. “My main responsibility is to create and provide an environment that our over 300 culinarians can express their culinary passions. We ensure our chefs have the ability to continue their culinary education in whatever areas their hearts desire." Enjoy Chef John's delicious Pizza Margherita during your July 4th holiday picnics here: https://lnkd.in/euVXeku8 #July4th #pizza #culinaryexperiences #nationalculinaryartsmonth #americanculinaryfederation #executivechefs
-
Farm to table experience! Students taste the incredible, seasonal freshness in Aladdin's dishes thanks to the Southern Oregon University on-campus farm! The student-led organic farm produces a variety of crops including kale, radishes, potatoes, asparagus, garlic and onions - which our culinary team use to create farm-fresh meals, as toppings on the salad bar and more! Read more about our sustainable dining partnership! #sustainability #farmtotable #freshfood #farm #studentexperience #produce #herbs #communitysupportedagriculture #seasonalfoods #culinary #diningservices #diningpartnership #communitysupportedagriculture https://lnkd.in/eWSEXZHY
-
Students enjoyed an end-of-the-school year barbecue put on by the team at Alvernia University led by Regional Support Manager Brad Smith. Nothing compares to the smiles on students' faces when they enjoy a meal prepared by Aladdin. Thank you all of our team members who go above and beyond in creating more than just food, we create experiences that bring our students together! #teamwork #diningexperience #studentsmiles #highereducation #campuslife #barbecue #foodservice
-
We are so honored to have hosted Elior North America Chairman and CEO Max Pellegrini at The City University of New York John Jay College (CUNY), where he joined our chefs at the Dabrix pizza staton to help prepare fresh dough pizza, strombolis, calzones and pastas! The Dabrix pizza team - pictured Alexander Guillen, Juan Perez, Max Pellegrini, Sandra Echavez, Eric Pearce. Tossing pizza dough - pictured: Juan Perez, Jorge Diego, and Eric Pearce train Aladdin’s newest pizza chef, Max Pellegrini! Our proud Education leadership team at John Jay College of Criminal Justice: Top row: Brian Bonanno, Max Pellegrini, John Rifkin. Middle row: Eric Pearce, Giuliette Trentacosti, Steven Contois, Trent Krupica, Travis Young, Joe DeSalvo, Gene Sanchez. Bottom row: Kim Gunn, Candace Hogan, Sandra Echavez, John Longo, and Chris Cleveland. #pizzatossing #teamwork #highereducation #freshbrands #culinary #executivechefs #pizza
-
Happy Memorial Weekend! Try the Halo-halo recently offered to students at Southern Oregon University during May's Asian American Pacific Islander month. Created by Filipino Baker/Chef Marc Supelana-Mix, this popular cold dessert is made up of crushed ice, coconut milk, fruits and other fresh ingredients. Menu items like this were part of a larger celebration where the Asian heritage was observed in May. Thank you to Chef Marc and also Catering Chef Dakota Wiffin who added kalua pork, corned beef, egg fried rice, pancit bihon and egg tarts to the menu mix! #collegeexperience #diversityequityinclusion #AsianAmerican #memorialweekend #foodexperience #culinaryinnovations
-
Strategies to help students cope with exam week? Fueling for success is hosted by the University of Wisconsin Oshkosh Chancellor’s late-night breakfast, an annual special event that students look forward to every year! Students took a break from studies to enjoy homestyle breakfast favorites, a build your own omelette station, and a mock mimosa bar served by our happy professors and administrative staff pictured here. But, it was the highly anticipated Scotty’s, a new chicken concept, that took center stage where students got to sample the all-chicken line up including blueberry chicken sliders, mac & chicken wraps, a habanero chicken sandwich, honey garlic chicken sandwich and chicken tenders, to name a few! More to come on Scotty’s in August…Have a great summer all! #latenightbreakfast #chickenconcepts #diningexperience #collegeexperience #homestylefavorites #omelettestation #funfoodevents #studybreaks