Sodexo brings local chefs to college campuses through new partnership with the James Beard FoundationSodexo brings local chefs to college campuses through new partnership with the James Beard Foundation

Sodexo is bringing new chefs and dishes to college campuses this month. The foodservice provider has teamed up with the James Beard Foundation to bring local chefs, associated with the foundation and their culinary creations, to college campuses. The partnership will kick off this month as local James Beard chefs begin to visit campuses, including George Mason University, University of Cincinnati, University of Denver, University of Colorado, Denver and Colorado School of Mines.

Each chef has worked with Sodexo to create three dishes that they will spotlight when they come to campus. Some offerings include steak breakfast bowls, roasted salmon with jerk baked beans and cornbread, con queso tacos and pork belly ramen.

“Sodexo Campus knows how important local flavors are to engaging campus communities," said Drew Nannis, CMO for Sodexo Campus, in a statement. “We’re excited to partner with the James Beard Foundation, and welcome local, award-winning chefs to create innovative dishes for our campuses. This collaboration will enhance our culinary offerings and ensure that every dish is thoughtfully crafted to resonate with the unique culture of each campus community.”

The local James Beard Foundation affiliated chefs will also visit campus and provide culinary training to the foodservice teams, to ensure that their dishes are being recreated properly. In addition, the chefs will have the opportunity to engage with diners.

“This brand new collaboration with Sodexo Campus is a meaningful and exciting way to bring our Good Food for Good mission to life, connecting talented local chefs with vibrant campus communities," said Clare Reichenbach, CEO of James Beard Foundation, in the statement. "By bridging the gap between acclaimed restaurants and college dining, we're creating unique opportunities for culinary education and engagement that benefit both students and our affiliated chefs.”