Kent State University Dining Services received recognition for the second year in a row at the 11th Annual Nutritious and Delicious Gala at the Tangier restaurant in Akron.
Kent State’s Dining Services won the Best Ingredient Showcase and the People’s Choice Award.
Campus Executive Chef William Edmondson prepared roasted beet and arugula grilled cauliflower pizza and gluten-free chocolate chip cookies stuffed with espresso Marsala mascarpone. Chef Edmondson was assisted by registered dietitians Madison Jordan and Emily Reynolds.
“We take the opportunity to participate in this event as a way to hone in on culinary excellence and boost creativity,” said Ms. Jordan, who also serves as a health and wellness manager for Aramark.
The annual gala was hosted by the Greater Akron Academy of Nutrition and Dietetics, or GAAND, and featured various vendors such as Core Life, Farm Fare and Food 4 Thought Café.
“This gala benefits nutrition and dietetics students by funding scholarships, and it creates a wonderful networking experience for them as well with local registered dietitians, chefs and other culinary professionals,” Ms. Jordan said.
The fundraiser raised money for the GAAND Student Scholarship to help support students in Northeast Ohio.
The award-winning recipe was shared with students and guests during a live chef demonstration with Chef Edmondson at Eastway Fresh Food Company on April 25.
For more information on the dining services at Kent State, visit: www.kent.edu/dining.