| Vanderbilt Dining Announces New Director Camp Howard, CEC |
 Nashville, TN, April 16, 2008 - Vanderbilt Dining is pleased to announce that Camp Howard has been appointed Director of Vanderbilt Dining at Vanderbilt University. In this position, he will have responsibility for Vanderbilt Dining's 19 locations, Vanderbilt Catering and associate operators.
Howard has spent the past 10 years at Vanderbilt Dining as the Executive Chef, Assistant Director, Associate Director and Interim Director. Prior to Vanderbilt University, he worked for Dining Services at University of Tennessee and was an Executive Chef at various restaurants and private clubs nationwide.
Howard began his professional career as a culinarian graduating from Culinary Institute of America in 1986. He is a member of the American Culinary Federation and earned his Certified Executive Chef status in 2001. He has presented at numerous food-related seminars, conferences and serves on several industry advisory boards. He was the first place recipient of "Best Seafood Chef in Texas 1989" and represented the State of Texas in the "National Seafood Challenge 1989." In addition, Howard won the 2002 Collegiate Chefs Conference Culinary competition and was awarded a silver medal and a bronze medal in the 2003. He created award winning concepts at Vanderbilt Dining including Nectar, the first ever natural, organic food store on a college campus. Howard was instrumental in the design of the new, state of the art Commons Dining Center.
"It is very gratifying to have someone of Camp's caliber to fill this important student centered position. His 10 years of service to Vanderbilt along with his enthusiasm, passion and commitment to Vanderbilt University made him the clear choice to lead this program. He is a visionary that truly understands the role dining plays to support student life on campus," said Frank X. Gladu, Assistant Vice Chancellor for Business Services and former Director of Vanderbilt Dining.
Vanderbilt Dining is an award-winning food service operating 19 locations on campus. Vanderbilt Dining is self-operated and financially self-supporting; all programs are designed specifically for the Vanderbilt student. The primary customers are the 4,800 on-campus undergraduate 18-22 year old students. |
| Did you know...? |
Did you know...
that Vanderbilt Dining uses Trans Fat Free fry oil in all their locations.
Vanderbilt Dining serves locally produced chicken in most of their restaurants.
Vanderbilt Dining serves all natural deli meat.
We buy locally bottled water.
Our salsa is a "PickTennesse" Product (local).
We serve organic, local, fair trade coffee in all our restaurants.
EAT THE WORLD - SAVE THE EARTH - click on ETWSTE logo for more details. |
| Summer Hours |
What is Open This Summer
Beginning May 12, 2008
NOTE: Faculty Staff Meal Plan do not expire
Review the Summer Menus.
The Pub at Overcup Oak
Monday – Friday
Breakfast 7am-10:30am
Lunch 11am – 1:30pm
Commons Dining (College Halls, Peabody Campus)
Monday – Friday
Breakfast 8:00am to 10:30am
Lunch 11:00am to 2:00pm
Common Grounds (Peabody Campus)
Monday -Friday
8am – 5pm
Jr. Market (Sarratt Student Center)
Monday – Friday
10am – 2pm
Starbucks (1st Floor Student Life Center)
Monday – Friday
8am – 2pm
Monday - Friday
11am-2pm |
| Summer Menu at the Pub |
Monday - Friday
Breakfast 7am - 10:30am
Lunch 11am - 1:30pm
o Breakfast Offerings:
Scrambled Eggs
Omelets
Bacon
Sausage
Biscuits
Gravy
Oatmeal
Hash Brown Potato
Waffle
Sausage Biscuit
Bacon Biscuit
Fresh Fruit Cup
o Lunch Offerings:
Blue Plate Special: Single Daily Entrée offering
• Monday: Country Fried Steak, Mashed Potatoes, Green Beans
• Tuesday: Lemon Thyme Chicken Breast, Seasonal Vegetable Medley, Rice Pilaf
• Wednesday: Shrimp Stir Fry, Jasmine Rice, Egg Roll
• Thursday: Herb Roasted Pork loin, Steamed Broccoli,Au Gratin Potatoes
• Friday: Fried Catfish, Mac and Cheese, Cole Slaw
Burgers: Beef and Veg.
Grilled or Fried Chicken Sandwich
Hot Ham, Beef or Turkey and Cheese Sub
Chicken Strip Basket
Caesar Salad w/ optional Grilled or Fried Chicken
Hummus with Pita Points
French Dip Au Jus
Panini and Wraps: Turkey, Ham, Roast Beef,
Vegetarian, Fried Chicken
Pulled Pork BBQ Sandwich
Rueban Sandwich
Fries
Chips
Fruit Cups
Cookies
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Catering
Vanderbilt Dining Announces New Director Camp Howard, CEC