culinary excellence at stanford

7/24/2019 Culinary Excellence at Stanford

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RESIDENTIAL & DINING ENTERPRISES

at

Culinary Excellence


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AT STANFO RDCulinary Excellence2

Founded in 1891, Stanford University is a leader in research and

an engine o entrepreneurship excelling in a wide range o ields

from the humanities to information technology to the healthsciences and medicine. The university is located near Palo Alto,

35 miles south o San Francisco on an 8,800-acre campus.


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Be Part of a World-Class Organizati

At Stanford, one o the most prestigious universities, in the heart o Silicon Valley, our culinaryprogram sets very high standards. We leverage our relationships with local artisans, farmers

and other producers o this biodynamic region to offer our students, faculty, staf and the larger

community meals that are exciting, lavorful and sustainable.

Our dining programs have won numerous awards, for quality and sustainability, including:

Rated Worlds #1 Executive Dining program, Financial Times (2006-2009, 2011-2015)

4 Star Green Restaurant Certiication

14 best college dining halls in America

2015 Favorite Vegan-Friendly College 2015 Hobart Center for Foodservice Sustainability Grant

2015 Responsible Epicurean and Agricultural Leadership (REAL) Certiication

We welcome culinary team members who make acommitment to excellence, who are passionate andinnovative about food, and who will excel to be thebest in the business for our students and the Stanfordcommunity. Join our team and be a part of our Cultureof Excellence in R&DE. Shirley J. Everett

Senior Associate Vice Provost

Residential & Dining Enterprises

Ed.D., MBA

If words like talented and exceptional are used to describe you an

your work, then there may be a place for you in Stanford University

Residential & Dining Enterprises (R&DE


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Be Part of an Exceptional Tea

Stanford is uniquely qualiied to provide CIA students oralumni with incredible opportunities to grow their culinary,hospitality and leadership skills. Our passion is to create

exceptional food and our inspiration comes from a vitalcommunity of farmers, ranchers, artisan producers and teamof talented chefs and restaurateurs.

Eric Montell

Executive Director

R&DE Stanford Dining

Culinary Institute of America 89

Michael Gratz

Executive Director

R&DE Stanford Hospitality & Auxiliaries

Cornell University 82

Mugelsberg Institute, Germany

Stanford R&DE has a long-standing relationship with the Culinary Institute o America (CIA).With support from the CIA, we developed the Performance Dining program, which identiies

combinations o foods that allow students to perform at their mental and athletic performance.

Another R&DE partnership with the CIA resulted in the Menus o Change University Research

Collaborative, which is a working group o scholars, chefs and experts from a few dozen invited

colleges and universities interested in accelerating efforts to move American consumersand

college/university students, scholars, and staf in particulartowards healthier, more sustainable,

plant-forward diets.

Stanford R&DEs culinary professionals are some of the best and brighte

creative talents in the culinary industry. Grow your culinary career

Stanford, and be part of an exceptional tea


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Raul Lacara

Senior Associate Director R&DE

Schwab Executive Services

Working in the Stanford environment brings chefsto a whole new level. We pay special attention to

each and every guest who enjoys our food -- whetherhe is the Dalai Lama or irst-time business schoolexecutives feeling their way through one of thecountrys top business schools. It is this passion forexcellence that keeps my culinary team alwayson the cutting edge of culinary innovation.


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Join Us in Achieving Excellen

Christina Betondo

Executive Chef of

Central Production Kitchen

Chef culture is based not only on cooking, but

also on building a uniied kitchen team. My roledeveloping recipes for the Central ProductionKitchen in Stanford Dining puts me in a uniqueposition to learn from fellow chefs and to innovatewith them on a daily basis.

As part o a leading research and academic institution, Residential & Dining Enterprises not onlyprovides delicious healthy meals, we also educate students and offer them training in the Teaching

Kitchen @ Stanford, to give them the skills to develop life-long healthy and sustainable eating

habits. Our partnership with the Culinary Institute o America to create the Menus o Change

University Research Collaborative is one way were working to support culinary-centric, evidence

based food systems. I youre ready to make a difference in your career, this is the place to be.

Join R&DE. The R&DE culinary team thrive in an environment whe

trying creative ideas is not just an opportunity it is our commitmen


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David Iott

Culinary Educator &

Training Executive Chef

Stanfords culinary environment is on the leading

edge of foodservice. Our innovative menus andinspired cuisine celebrate and support a sustainablefuture. Our ultimate goal i s to produce delicious andnutritious food for the Stanford community.


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Receive Outstanding Benefi

At Residential & Dining Enterprises, you will be part o an organization that has a commitment to

its staff. You will participate in groundbreaking programs such as the Menus o Change UniversityResearch Collaborative and work alongside leaders in nutrition, foodservice and sustainability.

Stanford University encourages your development at R&DE by providing you with an employee

beneits package that protects you and your family and helps motivate you to take care o the whol

you.visit Cardinalatwork.stanford.edu.

To view the full slate o beneits offered to Stanford employees, visit

cardinalatwork.stanford.edu

I love what I do for Stanford Dining. My job hasso much meaning and purpose. I get to work withan amazing culinary team thats as diverse as

they come. Everybody is committed to excellence.The deining part of our chefs culture is thecommitment to delicious food. Collaboration,innovation and working every day to share ideas,solve problems and execute at the highest level iswhat its all about!

Chandon Clenard

Senior Executive Chef

of Performance Dining

Traditional Beneits

Full health beneits

Paid vacations & personal time

Holiday time-of

Retirement savings

Dental & vision insurance

Life insurance

Additional Beneits

Professional development assistance

Individual inancial counseling

On & off-site child care assistance

Tuition assistance for you and your family

Wellness programs with inancial incentives

Commuter passes


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We have a very strong chef culture here inStanford -- we support each other and look out foreach other, to better ourselves and to learn from

each other. Stanford really supports us in everyway possible. They give us the best products so wecan be truly sustainable and be true to our visionin R&DE. We strive to always be the pioneers andthe leaders in our profession, and it is gratifying toknow that Stanford is behind us all the way.

Tami Chau Lin

Executive Chef

Wilbur Dining


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Residential & Dining Enterpris

The diverse portfolio o dining and hospitality businesses at Stanford provides a wide variety o

possibilities for chefs and hospitality professionals. Our unparalled catering services are known to

provide exceptional service and deliver spectacular occasions such as distinguished donor events to

exquisite dinners at the university presidents residence for world leaders. From the famous annua

Seniors dinner in the Quad to the Universitys multi-cultural Fest for 15,000. R&DE Stanford

Dining serves over 12,000 meals per day at 11 undergraduate dining halls, two retail dining

operations, Schwab Executive Dining, an athletic training table program, the Teaching Kitchen @

Stanford, Community BeWell Gardens, and summer conference dining. As the dining department

o the worlds premier research and teaching institution, R&DE Stanford Dining promotes food

as a multidisciplinary educational experience and engages students in food issues such as those

related to health, the environment, social equity and the global economy. Stanford Hospitality &

Auxiliaries and Stanford Dining offer career opportunities for future culinary leaders and chefs to

shine.

Executive Chefs | Chefs de Cuisine | Sous Chefs | Pastry Chefs

Working in Stanford Catering has given me theculinary freedom to express myself and grow to

a whole new level as a culinarian. We challengeourselves daily to be better and WOW ourclients with the best ingredients we can source.Working here has also allowed me to develop mymanagement skills in a highly supportive, team-focused environment. Andrew Mayne

Senior Associate Director of Culinary Arts

To ind current R&DE job openings, visit the Stanford Careers website at

stanfordcareers.stanford.edu and select Residential & Dining Enterprises under Location.


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All photos in this book are property of Stanford University Residential & Dining Enterprises and cannot be reproduced or

reprinted without written permission from Stanford University and the Oice of the Senior Associate Vice Provost for R&DE.

rde.stanford.edu

Excellence is deined by aligning our strategic goals and performance with our vision. S.J. Everett

Students (Customers) First is the mantra o R&DE and our strategic goals relect our

commitment to delivering quality and excellence to our constituents every day.

http://stanfordcareers.stanford.edu

culinary excellence at stanford

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