Harvest Table Culinary Group

The results are in! Chef Bernie from University of Redlands takes home the bronze medal, Chef Danny from Elon University earns silver, and Chef Jonathon from Wake Forest University wins gold, securing his spot in the next round this summer! Congratulations to our chefs for their incredible talent, creativity, and passion!

Knives are down, and the competition was fierce! ???? Our chefs showcased incredible skill, creativity, and passion at ACE at Elon University. Soon, the gold, silver, and bronze medals will be awarded to our winners and shared in celebration with the community! #ACECompetition #CulinaryExcellence #HarvestTableCulinary

The table is set, and the chefs have arrived! ????? Tomorrow, ACE kicks off at Elon University, where ten talented chefs will put their skills to the test in a quick-fire competition that celebrates creativity, craftsmanship, and culinary excellence. Stay tuned for all the action! #ACECompetition #CulinaryExcellence #HarvestTableCG

High Point University Dining was honored to participate in the Food Allergy Symposium for Industry (FASI), an annual event by MenuTrinfo? dedicated to creating safer dining experiences for individuals with food allergies. During the event, our team showcased two dishes from The Heart, our allergen-friendly kitchen in Slane Café, which offers an interactive ordering kiosk that allows guests to customize meals to their dietary needs. Just as students do every day, attendees had the opportunity to personalize their meals, experiencing firsthand how we prioritize safety, inclusivity, and exceptional hospitality in our dining programs!

Looking forward to seeing you at NASPA and celebrating the Pillars of the Profession.

Our team at Elon University, Elon Dining, recently hosted a lively Mardi Gras celebration that blended Louisiana flavors, cherished campus traditions, and meaningful local partnerships. This event reflected our authentic, collaborative, and personalized approach to campus dining—bringing people together to celebrate culture, community, and great food. Some highlights from this mission extender event included: President Dr. Connie Ledoux Book: A Louisiana native, Dr. Book shared her personal Mardi Gras heritage with students, demonstrating the art of peeling and enjoying crawfish—a personalized experience that connected food with tradition. Captain John (Southern Breeze Seafood): Delivered fresh North Carolina shrimp, crawfish, catfish, and oysters—bringing an unmistakably local flair and reinforcing our commitment to sourcing fresh, regional ingredients. Tidewater Grains: Supplied farm-to-table rice that enhanced our Cajun favorites and underscored our support of local growers. Carolina Cooker: Provided iconic cast iron pots, perfect for preparing and serving jambalaya and gumbo in true Mardi Gras style. Student Government Association: Sponsored the sophomore t-shirts tradition and collaborated with our Elon Dining interns to oversee wristband entry, mask decorating, and a photo-op station—showcasing the power of collaboration to enhance the campus experience. We’re grateful for the partnerships and experiences that continue to enrich the Elon community. This celebration of culture, flavor, and connection is just one example of how we live the Harvest Table mission. Laissez les bons temps rouler! #MardiGras #CampusDining #HarvestTableCG #AuthenticCollaborativePersonalized #MissionExtender #ElonDining

Happy National Registered Dietitian Nutritionist Day to our incredible Health & Wellbeing Managers! Their passion and expertise help create nourishing and inclusive dining experiences that support every guest’s wellness journey. Thank you for all you do to make wellbeing a priority every day! ??

Tiffany at Clark University exemplifies what thoughtful hospitality is all about. When a student with special dietary needs was preparing for a cross-country trip home for spring break, she put together a customized snack bag to ensure they had nourishing options along the way. Small moments like these reflect our commitment to personalized dining experiences that truly support our guests!

At Harvest Table, our chefs bring more than just great food to campus—they create experiences that make dining special. Meet Allison Marcello, the Pastry Chef at the University of Rochester, who is elevating campus dining with her rotating signature desserts at the Just Desserts station in Douglass Dining Center. From a Cannoli Dip Bar to Almond Cookies for Lunar New Year, Allison’s desserts highlight seasonal flavors, culinary trends, and special occasions—all made from scratch with high-quality ingredients. This is just one example of how Harvest Table chefs bring creativity and expertise to the universities we serve, making every bite memorable!

From farm to table, every meal shared is a story told. Our Farm Table dinners are bucket-list experiences where students enjoy an exclusive look at our culinary team in action. They watch as chefs transform fresh, local ingredients into innovative recipes—revealing the secrets behind every dish. We’re grateful for our dedicated chefs and the curious students who make these experiences truly special. #harvesttablecg