Stanford Dining wins award for collaboration with Jamie Oliver

 

Chef Jamie Oliver in Stanford’s Teaching Kitchen. (Photo credit: L.A. Cicero)
Chef Jamie Oliver in Stanford’s Teaching Kitchen. (Photo credit: L.A. Cicero)

Stanford Dining, a division of Residential & Dining Enterprises (R&DE), was recently awarded a MenuMasters 2016 Best Healthful Innovations award for its partnership with chef JAMIE OLIVER.

The award recognizes the Cook Smart Program, which features a nine-week course that teaches students how to prepare nutritious food. The class is held in the Teaching Kitchen@Stanford in the Arrillaga Dining Commons. Classes focus on everything from breakfast to pasta preparation to buying and cooking seafood.

The Cook Smart Program is based on Oliver’s Ministry of Food cooking campaign and is designed to teach even inexperienced cooks basic kitchen and food skills. In addition, the classes focus on food sustainability and encouraging students to make healthier food choices throughout their lives. The classes are taught by Stanford Dining chefs who have been trained at the Jamie Oliver Food Foundation headquarters in London.

ERIC MONTELL, executive director of R&DE Stanford Dining, told Restaurant News, “R&DE Stanford Dining and the Jamie Oliver Food Foundation have been friends for many years. Our organization has been a strong supporter of Jamie’s Food Revolution Day, which celebrates and encourages scratch cooking, and has worked with the Jamie Oliver Food Foundation on various other projects aimed at engaging and educating students to make healthy, sustainable food choices.”

The awards ceremony took place in Chicago at the Drake Hotel last month. Prior to the ceremony, guests could sample dishes from each award winner. Stanford Dining chose Thai Green Chicken Curry, which is one of the menu items students learn to prepare in the Cook Smart Program. The dish was prepared by executive chefs DAVID IOTT and DEVINDER KUMAR.

Read the article in Restaurant News.