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 standout moments was our collaboration with Chef Ed Porter, which resulted in the creation of his award-winning short film, The Food That Fuels. We were honored to play a part in the film’s production and host two meaningful screenings on campus. The first was a campus and community event featuring a powerful panel of the farmers highlighted in the film—each sharing their personal stories of resilience and innovation. The second was an intimate “Dinner and a Movie” evening for the Chancellor’s Associates, where Chef Ed returned to campus and created a five-course seasonal menu inspired by the farmers and products featured in the film, including a show-stopping dessert made with Corbin Cash Distillery’s Sweet Potato Liqueur.

That evening was so special, I felt compelled to submit the event for the Catering Special Event of the Year through NACUFS (National Association of College and University Food Services)—and I’m proud to share that we won Silver!

But that’s just one part of the story.

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

• At Catersource, we were honored to be named finalists for Sustainable Food Event of the Year for another collaboration with Chef Ed Porter. While we didn’t take home the top prize, being one of the final two caterers in the country is an achievement we celebrate with pride.
• At the Menus of Change Leadership Summit at the Culinary Institute of America in New York, we were again in the national spotlight. The Salvage Social Hour concept—something I created to bring attention to food waste solutions—was a finalist for the Repurpose Awards, thanks to a beautiful collaboration with Chef Phil Saneski. Chef Phil traveled to Merced to share his creativity and heart with our community. While we didn’t place, just being recognized in the halls of the Culinary Institute alongside long-established university dining programs was a moment we won’t forget.

And now, the most exciting news of all: UC Merced Dining will be recognized with a Gold Award for Outreach and Education from NACUFS!

This award honors the Food for Thought guest speaker series I launched—an initiative close to my heart that brings thought leaders, chefs, and changemakers from the world of food and culture directly to our students.

This year’s series featured an incredible lineup:

• Natalie Baszile, author of We Are Each Other’s Harvest, who shared the vital role of Black farmers in America’s food story.
• Shannon Lee, author, producer, and daughter of Bruce Lee, whose visit during Women’s History Month brought together themes of mindfulness, legacy, and empowerment.
• Cafe Ohlone, who honored us with a powerful cultural dinner experience during Native American Heritage Month, reclaiming space and identity through Indigenous foodways.
• The Humble Rice Farmer, who brought her seasonal flowers and stories of regenerative agriculture to our tables.
• Uka Sake, whose team joined us to celebrate Japanese craft and tradition in fermentation and brewing.
• Arthur Moye III, owner of Full Circle Brewing and one of the few Black brewery owners in the U.S., who shared his story of community building and entrepreneurship during our Black History Month programming.
• Dr. Claudia Serrato, Indigenous Culinary Anthropologist and Chef, who joined us for Hispanic Heritage Month to present A Feast of Traditions, showcasing Indigenous Mexican cuisine and cultural knowledge with deep respect and authenticity.

Each of these guests offered more than just knowledge—they gave our students connection, inspiration, and a window into the many ways food intersects with identity, culture, sustainability, and resilience.

I’m especially proud to share that I’ve written and submitted every one of these award entries for UC Merced Dining—many during winter break, when most are resting. Over time, my writing and storytelling have grown, and it’s deeply rewarding to see those efforts recognized on the national stage.

But none of this would be possible without our campus partners, community collaborators, and the incredible guest speakers who have poured their time, talents, and passion into our shared vision. These recognitions belong to all of you.

From our home in California’s Central Valley, we’ve shown that meaningful food programming can thrive anywhere—especially when it’s rooted in collaboration, care, and a willingness to think differently.

And we’re not done. We have some exciting guest speakers and collaborations planned for the coming year—stay tuned for announcements on my Instagram page @chefmitchv and on my LinkedIn.

Thank you for being part of the journey.