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Blended Burger Project Campus Edition Winners Announced!

The first Blended Burger Project™ Campus Edition, exclusively for colleges and universities, has come to a close! The contest hosted 26 institutions from 18 states – from private colleges and state universities. They blended mushrooms with everything from beef to chicken to reindeer. See who will cook at the historic James Beard House in 2018 […]

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Q&A: Chef Christian, WSU Dining, Washington State University

The Blended Burger Project™ Campus Edition is nearing its end and we have invited Chef Christian Siple, WSU Dining, Washington State University to tell us a little about himself and what inspired his Blended Burger. What do you like about The Blend concept? I think it is a cool way to look at doing burgers, a nice […]

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Q&A: Chef Ian, Rutgers Dining, Rutgers University

The Blended Burger Project™ Campus Edition is nearing its end and we have invited Chef Ian Keith, Rutgers Dining, Rutgers University to tell us a little about himself and what inspired his Blended Burger. What do you like about The Blend concept? The blend concept allows us to provide more nutritious offerings to our student body by […]

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Q&A: Chef Stephen, NC State Dining, North Carolina State University

The Blended Burger Project™ Campus Edition is nearing its end and we have invited Chef Stephen Taoso, NC State Dining, North Carolina State University to tell us a little about himself and what inspired his Blended Burger. What do you like about The Blend concept? The Blend is a unique way to incorporate mushrooms into ordinary menu items. […]

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Q&A: Chef Kurt, Eat at State, Michigan State University

Another proud participant of the Blended Burger Project™ Campus Edition, Chef Kurt Kwiatkowski, Eat at State, Michigan State University  is going to to tell us a little about himself and what inspired his Blended Burger. What do you like about The Blend concept? We utilize The Blend for a number of reasons: It keeps the burger […]

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The Blend at University of Southern California

The farm to tailgate is a fun and natural step for universities. It allows us a platform to communicate and simplify MOC principles into food commonly found on campus. Through this landscape we can reimagine the “classics” while adding elements of health, sustainability and flavor.” – Eric D. Ernest CEC, CCA, Executive Chef, USC Hospitality […]

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