NOLA jazz brunch by Tulane’s Sodexo food service team celebrates New Orleans’ resilient spirit

A hearty jazz brunch menu was just the thing to power Tulane University students into this fall on campus. Over 2,500 students enjoyed jerk chicken waffles with pepper jelly syrup, cheesesteak sliders, shrimp and grits, steak and eggs, seafood gumbo and more.

“It was a great honor and privilege to welcome back our Tulane community with the sounds and flavors from New Orleans,” says Chuck Cundiff, Sodexo general manager. “Our chefs provided a culinary tour through traditional Southern fare, including food that rivaled some of the fare from longtime New Orleans establishments. A great time was had by all and our talents were greatly appreciated.”

Letting the good times roll is perhaps the spirit that keeps New Orleans going through hurricane season, a great lesson for the new Tulane students to learn any time of the year.

“There’s no place in the world like New Orleans and that’s what we wanted to show our students,” says Resident Dining Executive Chef Anthony Hustad. “Our culinary team takes great pride in what they do and where they come from.”