Chefs Bring Vegan/Vegetarian Options

Fordham University chef Mike Gaidusek proudly displayed an Aramark recipe, Baked Tofu with Toasted Coconut Rice.
Photo courtesy of Edelman

On Friday, March 30, Aramark and the Human Society of the United States trained over 20 chefs from local universities to receive hands-on training to prepare vegan and vegetarian options to Fordham University students. The university chefs leading the trend in bringing plant-based recipes to campus dining halls crafted such mouth-watering dishes as eggplant Parmesan, Portobello mushroom tacos, potato and kale enchiladas and much more.

Chefs were delighted to treat students to healthier on-campus food options.
Photo courtesy of Edelman

Photos courtesy of Edelman

Fordham University’s Stacey Falcone (l), Food Service director and Jackie Quatrochi, Production manager with some of the event’s savory dishes.
Photo courtesy of Edelman

Chefs worked their culinary magic inside the university’s kitchen.
Photo courtesy of Edelman

Aramark recipe Portobello Sprout Sauté with Barley.
Photo courtesy of Edelman

Chefs were hard at work creating tasty vegan and vegetarian meals for Fordham students.
Photo courtesy of Edelman

Photo courtesy of Edelman

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