Culinary Connections

As we move toward the close of another academic year, I find myself reflecting on the incredible journey we’ve had at UC Merced Dining—and what a year it has been!

One of the highlights has been our collaboration with Chef Ed Porter, which resulted in the creation of his award-winning short film, The Food That Fuels. It was an honor to play a part in this project, and even more rewarding to host two screenings here at UC Merced. The first was a community screening featuring a panel of the farmers highlighted in the film—farmers who shared their passion and stories firsthand with our audience. The second screening was an intimate “Dinner and a Movie” evening for Chancellor’s Associates, where Chef Ed returned to campus and crafted a beautiful, seasonal menu. Each course was designed to celebrate the farmers featured in the film, right down to desserts showcasing Corbin Cash Distillery’s Sweet Potato Liqueur.

The success of that event inspired me to submit our story to NACUFS (National Association of College and University Food Services) for consideration—and I’m thrilled to share that we were awarded Silver for Catering Special Event of the Year!

But that’s just part of the story.

This year, UC Merced Dining has been recognized on multiple national stages:

• At Catersource, we were honored to be finalists for Sustainable Food Event of the Year for another collaboration with Chef Ed Porter. Though we didn’t take home the top prize, being named one of the final two among caterers across the United States is a testament to the innovation and heart behind our work.
• At the Menus of Change Leadership Summit at the Culinary Institute of America in New York, another one of our initiatives—the Salvage Social Hour concept—was a finalist for the Repurpose Awards. This was a collaboration with the talented Chef Phil Saneski, who traveled to Merced to help bring the event to life with his signature recipes. Again, while we didn’t place, being recognized among some of the nation’s most established university dining programs was an incredible honor.
• And now, to share more good news: besides our Silver award, UC Merced Dining will also be recognized with a Gold for Outreach and Education at NACUFS this year! Last year, we proudly took Silver, and to move up to Gold feels like a true acknowledgment of the growth and impact of our work. This award recognizes the Food for Thought guest speaker series I started, which has brought celebrity chefs, New York Times best-selling authors, and industry leaders to our campus to inspire and connect with students and our broader community

I’m especially proud that I have personally written and submitted every one of these entries on behalf of UC Merced Dining—often during winter breaks and after hours. Over time, my storytelling and writing skills have sharpened, and it’s a reminder that growth often happens quietly, behind the scenes.

Of course, none of this would be possible without our campus partners, our guest speakers, and the dedicated individuals who supported these events and programs. These recognitions are not just ours—they are shared with you.

From a small Central Valley campus, we’ve shown that big things can happen when passion, collaboration, and a commitment to community come together. Thank you for being part of this journey.

Here’s to more milestones ahead!