Gerhard Casper Dining Executive Chef wins award, unites the Stanford community one scoop of Ube purple yam ice cream at a time.
Stanford Dining chefs & Tanya Holland serve up a fabulous New Orleans-inspired dinner at AFDC and Lakeside
Stanford Dining Executive Chef Erica Holland-Toll shares her delicious coconut-braised chicken and crispy spiced chickpeas recipes.
This year’s contest made history when two teams took home the top prize.
R&DE Stanford Dining prides itself on providing a variety of menu options for our diners who have food allergies, food restrictions or special diets.
New meal plans, offering maximum variety and flexibility, are available online now.
Our Culinary Standards were developed in support of the Menus of Change Principles and Menus of Change University Research Collaboration.