On November 8, UC Merced hosted an unforgettable evening celebrating local agriculture, community, and culinary excellence. The Dinner and Movie with Chef Ed Porter brought together campus supporters and UC Merced chefs for a night of storytelling and seasonal flavors that highlighted the unique richness of the Central Valley. The evening began with a private… Continue reading Dinner and Movie with Chef Ed Porter
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
Gratitude: A Path to Overcoming Bad Days
I was inspired to write this post after a chance encounter with one of our campus landscaping crew. He was cleaning up a big mess left by students overnight, and I told him, “You must be pretty mad about the mess they left.” His response surprised me. He said, “No, I’m not. If they don’t… Continue reading Gratitude: A Path to Overcoming Bad Days
Culinary Connections: Celebrating Local Farms, Seasonal Cooking, and the Power of Regenerative Agriculture
This past week, we had the pleasure of welcoming the Alice Waters Institute (AWI) to UC Merced for an inspiring day of farm visits and hands-on culinary workshops. The focus was clear: supporting regenerative agriculture and educating our next generation of students about the importance of cooking with seasonal, local ingredients. It’s a mission I… Continue reading Culinary Connections: Celebrating Local Farms, Seasonal Cooking, and the Power of Regenerative Agriculture
A Feast of Tradition: Dr. Claudia Serrato’s Impactful Visit to UC Merced
This past week, UC Merced had the honor of hosting Dr. Claudia Serrato, an Indigenous culinary anthropologist and chef, as part of our celebration of Hispanic Heritage Month. Dr. Serrato’s visit brought with it a deep sense of connection to food, culture, and heritage. Her presentation on Indigenous Culinary Heritage left a lasting impression on… Continue reading A Feast of Tradition: Dr. Claudia Serrato’s Impactful Visit to UC Merced
Review of “Common Grounds”: A Compelling Case for Regenerative Agriculture
“Common Grounds” is an enlightening documentary that whisks audiences away on a journey through the world of regenerative agriculture. Conceived with much attention to fine detail and a deep understanding of the subject matter, it articulately presents why regenerative farming should not be an alternative choice but, in fact, the only one for the future… Continue reading Review of “Common Grounds”: A Compelling Case for Regenerative Agriculture
The Power of Good Gut Health: A Path to Weight Loss and Beyond
In recent years, the importance of gut health has gained significant attention in the health and wellness community. But what exactly does it mean to have good gut health, and how can it impact not only your weight but also your overall well-being? The Gut-Weight Connection Your gut is home to trillions of bacteria, known… Continue reading The Power of Good Gut Health: A Path to Weight Loss and Beyond
Recognizing Hardworking Colleagues and Bringing Exciting Guest Speakers to Our Town
Celebrating a Banner Year at UC Merced Dining 2024 has been an exceptional year for UC Merced Dining, marked by national recognition and prestigious awards. Our dedicated team’s hard work and innovative approaches have been acknowledged on multiple fronts. First, we proudly received a Silver Award at the National Association of College and University Food… Continue reading Recognizing Hardworking Colleagues and Bringing Exciting Guest Speakers to Our Town
Celebrating a Culinary Journey: I Was Named Chef of the Year by Monterey Bay ACF
I am thrilled to announce that I have been named Chef of the Year by the Monterey Bay chapter of the American Culinary Federation (ACF). This recognition is not just a personal milestone but a reflection of the vibrant and supportive culinary community that I am fortunate to be a part of. A Recognition of… Continue reading Celebrating a Culinary Journey: I Was Named Chef of the Year by Monterey Bay ACF
Nourishing Community: Chef Ed Porter’s Culinary Journey at UC Merced
Introduction In the heart of California’s Central Valley, where the bounty of the land meets the spirit of innovation, UC Merced recently played host to a culinary extravaganza like no other. This remarkable event marked the collaborative efforts between UC Merced’s Dining Services and acclaimed chef, Ed Porter from Netflix’s Pressure Cooker and Guy Fieri’s… Continue reading Nourishing Community: Chef Ed Porter’s Culinary Journey at UC Merced
Finding Inspiration and Family: Reflecting on an Unforgettable Evening with Nathalie Baszile and Brenae Royal
Recently, I had the honor of hosting a truly magical event at UC Merced featuring acclaimed author Natalie Baszile and pioneering wine industry professional Brenae Royal. Their stories of courage, resilience, and determination left an indelible mark on all who attended, reminding us of the power of pursuing our dreams and breaking barriers. One particularly… Continue reading Finding Inspiration and Family: Reflecting on an Unforgettable Evening with Nathalie Baszile and Brenae Royal
Culinary Connections 