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Around the Campus

Harvard Holds CIA-Led Asian MSU Earns Recognition for

Cuisines Boot Camp Food Allergy Program

hef Shirley Cheng, a professor of culinary arts at the ichigan State University (MSU) in East Lansing is the
CHyde Park, N.Y., campus of the Culinary Institute Mrecipient of the 2017 Best Overall Food Allergy Program
of America, visited Harvard University Dining Services Award from AllerTrain.
(HUDS) kitchens in Cambridge, Mass., from June 3 to 6, “From changing
2017 to run its team of head chefs through an intensive ingredients to remove
Asian cuisines training. potential allergens,
to implementing nut-
allergy-friendly dining
halls, to the extreme
personal care taken by
their campus dietitian,
it’s clear that MSU’s food
allergy program is one of
the most comprehensive
we’ve seen and deserving
of the 2017 Best Overall
Food Allergy Program for Universities Award,” said Betsy Craig,
chief executive officer of MenuTrinfo at the award ceremony
during this year’s NRA show in Chicago.
Fourteen chefs received instruction in the hallmarks
and techniques of the cuisines of China, Japan, Thailand,
Korea and Vietnam. Each day’s training included a brief
history of the regional cuisines, as well as hands-on cook-
ing and execution of an extensive menu.
“These are some of the most popular cuisines with
our students,” said HUDS Managing Director David P.
Davidson, “and many are the ‘home cooking’ for our
diverse undergraduate community. It was important to
improve the authenticity of our execution of these dishes.”
Each day’s training included the preparation of ap-
proximately 20 dishes, which were then presented by the
chef who executed them, while all tasted. Beginning in
the fall of 2017, those recipes will begin to appear on the
HUDS undergraduate dining hall menu.
“My appreciation and understanding of these cuisines
has grown ten-fold,” noted Martin Breslin, director for A leading food allergy and gluten-free training program, Al-
culinary operations. “The techniques are simple but vital lerTrain by MenuTrinfo honors one restaurant or university with
to the authenticity of the flavors.” the most comprehensive and effective food allergy program that
is at the forefront of serving diners with special dietary needs,
including food allergies, intolerance and celiac disease.
MSU has shown long-term dedication to ensuring those dining
on campus have safe choices and are well nourished when they
“Eat at State.” “Our team is committed to providing a safe dining
environment and diverse options for all university guests,” said
Guy Procopio, MSU Culinary Services (CS) director. “We strive
to set the industry standard for allergen safety, training and edu-
cation, and this recognition supports our goal to lead with food,
offering made-to-order items to suit every guest’s unique palette.”
Registered dietitian Gina Keilen, who joined the CS team in 2012,
works alongside chefs and dining managers to create a personalized
experience for students, faculty, staff, conference attendees and other
diners. “The prevalence of allergies on campus continues to climb
each semester, and while there was awareness of allergies before I
came to MSU, it wasn’t nearly at the forefront like it is today,” she
said. “Since then, staff has become more knowledgeable on what
allergies are and how to work with them; there is consistency among
the dining hall offerings; and there are healthful, nutrient-dense
options for people with an array of allergies.” —Continued

6 | AUGUST/SEPTEMBER 2017 ON-CAMPUS HOSPITALITY