Friday, September 8, 2023 post has photos post has video
For one week every summer, the Pavilion Dining area on the first floor of the Student Life Pavilion (SLP) buzzes with activity, as USD chefs work feverishly to hone their craft under the watchful eye of a master chef.
From Aug. 7 to 11, the 16 chefs that comprise the Pavilion Dining crew focused on their technique, execution and the keen attention to detail that comes with creating and plating beautiful and delicious dishes. This year, the chefs trained under the guidance of Chef Victor Gielisse, a consulting Partner at The Culinary Institute of America (CIA). Chef Gielisse is one of 68 Certified Master Chefs (C.M.C.) in the United States.
Dishes and pots clanged. Shouts of “behind, hot, hot!” rang out. Gielisse paced the length of the kitchen, stopping to talk to each chef, a stern glare quick to turn into a smile and a few words of positive reinforcement.
This week of intense training is vital for the chefs to prepare for the busy school year ahead and to maintain the university’s stellar reputation within the higher education culinary industry. USD Dining has maintained its ranking at #9 in the country for best college food, and #3 in California for best college food – ranked by Niche 2024.
— Story and photos by Matthew Piechalak