There are moments in this work that remind me why we do what we do, and the Women Who Nourish event at UC Merced was one of them. This event idea began with a simple connection. I came across an article by Nancy Matsumoto highlighting Koda Rice Farms here in Merced County a couple of… Continue reading Women Who Nourish: Honoring Women Shaping Our Food System
Author: chefmitchv
Chef based in the Central Valley who passionately features high quality farm-to-table ingredients that are produced in the San Joaquin Valley while using sustainable cooking techniques including "root-to-stem"and "nose-to-tail". Skilled in incorporating seasonal, regionally grown foods into menus for high-end catering menus. Food Waste Prevention Advocate who actively develops programs to educate the community on the issue of food waste. These programs include organizing a free screening of the Wasted! The Story of Food Waste documentary, cooking demonstrations on how to cook with scraps and re-purpose leftovers, and creating The Salvage Social Hour, a fundraiser featuring recipes and beverages featuring rescued and gleaned food to support UC Merced's Bobcat Pantry while also raising awareness of the impact of food waste on the environment and how it can be an option to feed hungry people.
-2020 CHESC Award Winner for Energy and Sustainability Award for Sustainable Food Service
"Ugly Produce" Rescue and Donation Initiative"
-2022 ACF President's Award Winner from the American Culinary Federation Monterey Bay Chapter
Raising the Crew: The Kind of Chef Leadership Kitchens Deserve
When I reflect back on the past week, I was reminded of several articles recently published about the different types of leadership in many of the world’s most prestigious kitchens. Many of these articles highlighted talented chefs who opened fantastic restaurants; however, they treated their staff poorly. These stories are unfortunate, yet unfortunately nothing new.… Continue reading Raising the Crew: The Kind of Chef Leadership Kitchens Deserve
Honoring Edna Lewis: Seasonality, Simplicity, and the Power of the Plate
You can stop reading here and take a moment to appreciate how lucky you are – not because of any recognition, but because of access. Access to food stories. Access to local farmers. Access to food traditions that should be preserved and passed along. In celebrating Black History Month I have often come back to… Continue reading Honoring Edna Lewis: Seasonality, Simplicity, and the Power of the Plate
A Dinner That Celebrated Craft Beer, Community, and Low-Waste Creativity
The concept was simple but ambitious: a multi-course dinner cooked with local craft beer from Tioga-Sequoia Brewing Co., paired intentionally with each dish, and built around upcycled and imperfect ingredients. But we didn’t reveal the “imperfect” part until the very end. Guests enjoyed creamy mac and cheese made from cheese ends and topped with toasted… Continue reading A Dinner That Celebrated Craft Beer, Community, and Low-Waste Creativity
Honoring Indigenous Foodways: Chef Sean Sherman at UC Merced
Last week, UC Merced Dining had the privilege of welcoming Chef Sean Sherman, founder of The Sioux Chef and co-founder of the nonprofit NĀTIFS (North American Traditional Indigenous Food Systems), for an inspiring evening that blended food, culture, and community. A member of the Oglala Lakota Nation, Chef Sherman is internationally recognized for his work… Continue reading Honoring Indigenous Foodways: Chef Sean Sherman at UC Merced
Beyond the Kitchen: How Chefs Can Be Educators in Every Community
When most people think of a chef as an educator, the image is often limited to traditional culinary training—knife cuts, sauces, mise en place, or plating techniques. While those skills remain foundational, I believe the role of a chef as teacher can, and should, reach much further. Food is one of the most universal entry… Continue reading Beyond the Kitchen: How Chefs Can Be Educators in Every Community
How I Turned a Simple Idea into a Low-Cost Fundraising Model That Keeps Giving Back
Eight years ago, a Facebook memory reminded me of something that still makes me smile—and still inspires how I approach fundraising today. It was my very first successful event for UC Merced’s Bobcat Pantry, supporting food-insecure students. The concept? Simple. Effective. Low cost. We called it Pints for a Purpose. For $10, guests received a… Continue reading How I Turned a Simple Idea into a Low-Cost Fundraising Model That Keeps Giving Back
“From the Central Valley to the National Stage: A Year of Recognition and Collaboration”
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… Continue reading “From the Central Valley to the National Stage: A Year of Recognition and Collaboration”
A Year of Growth, Gratitude, and National Recognition
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… Continue reading A Year of Growth, Gratitude, and National Recognition
Fresh From the Field: Launching Our Farm-to-Campus Program with Restore Merced Farms
We’re thrilled to announce a brand-new partnership between UC Merced Dining and Restore Merced Farms, launching this fall as part of our commitment to bringing local, seasonal, and sustainable produce directly to our students. This collaboration is more than just fresh vegetables—it’s a connection to the land, to community restoration, and to food with purpose.… Continue reading Fresh From the Field: Launching Our Farm-to-Campus Program with Restore Merced Farms
Culinary Connections 