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Compliments to the Chef
C had Tiboni, CEC

f the 15-year-old version of Chad Tiboni, CEC, general
Imanager of University Towers Kitchen (UTK) at San Diego
State University (SDSU) in California, could have looked into
the future, he would probably be surprised that he ended up
with a career in food service.
“My first job was as a dishwasher as a freshman in high
school, and it was in this really, really busy steakhouse,” said
Tiboni. “It was probably some of the hardest work I have ever
done, and I vowed never to go into the foodservice business.”
But, thankfully, he did end up with a career in food service. in this kitchen. It was really something that worked
That early experience has also influenced how he works with together with me as far as my passions and experience.”
others in the kitchen. “It showed me the value of hard work,” Although his role as general manager of UTK does
he said. “Looking back on it, I learned a lot from it, and I not have him cooking in the kitchen every day, it is still
really respect that position. We give our dishwashers a lot of part of his life. “I am still very hands-on with the cooking
credit for their hard work. We move a lot of them up who put and the conferences and things like that,” said Tiboni. “I still
in the time and the hard work.” participate with the ACF. I have really come into my own and
He continued, “It is a team effort. You can be the best help my chef du cuisine and my sous chefs also work on their
chef in the world, but unless you have a solid team that is certifications. I can provide a lot of knowledge and back-of
surrounding you and backing you up, you are not going to the-house experience that a lot of general managers don’t
be great. I always give credit to my whole team and staff, all have. It really came together for me.”
the way down to the dishwashers to the front of the house, we —OCH
all have to be in sync and make it click, and work together to
make sure we are successful.”
Tiboni has been in his position with SDSU for three years,
after working in hotels and corporate dining post-culinary school.
He has also been active in the American Culinary Federation
(ACF), where he is still involved in competitions. “The ACF
helped me hone those restaurant fine-dining skills,” he said.
UTK, which was profiled in On-Campus Hospitality in
October 2014, is noted for a variety of initiatives. “We take a
lot of pride in this kitchen because we try to be in the forefront
as far as seasonality, healthy options and sustainability,” he
said. “We utilize a lot of the campus-grown produce. It is a
scratch-based kitchen, so there is a lot of pride that we take

ROCKET BURGER
“This burger showcases our campus-grown produce, and
Ingredients: 1 teaspoon coriander provides a burger that is both nutritious and good tasting.
48 ounces smoked hempseed tofu 1 ounce olive oil
18 ounces rocket greens 1 ounce rice wine vinegar It is a really nice option to have.”
18 ounces tomato harissa jam 1 tablespoon sugar
18 ounces vegan mayo
12 whole-wheat brioche buns VEGAN MAYO
Ingredients: by combining all ingredients in a medium saucepan.
TOFU MARINADE 4 ounces silken tofu Cook on low heat until thickened 15-20 minutes.
Ingredients: 1 roasted garlic clove Allow to cool. Prepare vegan mayo by combining
24 ounces Tamari 2 ounces olive oil all ingredients in a blender until thickened.
24 teaspoons Korean chili paste 1 ounce rice wine vinegar In a small sauté pan, cook tofu on medium
24 fluid ounces water 1 teaspoon agave heat until golden brown and glaze with remaining
1 teaspoon Dijon mustard marinade. Lightly toast whole-wheat brioche bun
HARISSA JAM on each side. Spread harissa tomato jam on the
Ingredients: Preparation: bottom bun and vegan mayo on the top bun. Add
½ pound fresh tomato Marinate tofu 1-2 hours. Allow to dry and hard rocket greens and glazed smoked tofu.
2 garlic cloves smoke for 15 minutes at 200 degrees Fahrenheit.
1 teaspoon cumin Place on a cooling rack. Prepare tomato harissa jam Yield: 12 servings

12 | OCTOBER 2017 ON-CAMPUS HOSPITALITY