OPERATIONS
1. Day one of the Chefs Immersion kicked off with lunch at the University of Michigan’s South Quad Dining Hall. During the meal, attendees received an overview of the schedule and heard from the Michigan Dining Team (M Dining) as well as event sponsors Botrista and Jamix. 2. Afterwards, attendees got into their teams and met with sponsors to discuss recipe ideas for the Culinary Exchange happening the next day. 3. Dinner that night was held at the campus farm. The Michigan Catering team prepared a wonderful meal of Grilled Branzino Fillets, Whole Roast Lamb, Grilled Naan, Jerk Chicken with Posole Succotash and more. 4. The following morning, attendees met at South Quad to enjoy a breakfast prepared by M Dining and then got to work on the first round of the Culinary Exchange.
5. Throughout the morning and into the afternoon, the chefs prepared a variety of dishes using products from sponsors Botrista, Hormel Foods Corporation, 50CUT, Irresistible Foods Group, J.T.M. Food Group and Kraft Heinz Company. Sponsor Jamix documented each of the recipes that were created. 6. La Colombe, another one of the event’s sponsors, was also on hand preparing lattes, cappuccinos and more to make sure that attendees stayed well- caffeinated throughout the day. 7. The Culinary Exchange consisted of five rounds. The chefs took time after each round to share what they prepared with the group.
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QUARTERLY | Q4
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PHOTOS: BENITA GINGERELLA
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