Open Menu
The Blend Blog

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 […]

Read More >

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 […]

Read More >

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. […]

Read More >

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 […]

Read More >
Trending Stories

Categories:

Community Chefs + Restaurants chains Sustainability colleges Schools Health Flavor
Pledge to do better