The trend-focused, fast-paced environment of a college campus keeps creative chefs on their toes. Here are a dozen of the best recipes we've recently collected from schools around the country, from Fresh Sopapillas at San Diego State University to a Southern Butternut Squash Tart with fried sage from Vanderbilt University and Ginger-Chicken Panini all the way from the University of Wisconsin. Potato Fritters Ida Shen, executive chef and assistant director, Cal Dining, UC Berkeley, touts ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.