Loyola University Dining celebrates flavors, fosters unity on campus

In the vibrant city of New Orleans, Loyola University is an academic hub and a place of culinary creativity. Loyola University New Orleans Dining Services, led by Chefs Matthew Box and Christopher Hustad, has redefined campus dining, elevating it into an adventure that goes beyond the ordinary, transforming every meal into a memorable experience.

Behind the scenes, two culinary professionals shape the dining experiences at Loyola. Chef Matthew Box, a seasoned veteran with 40 years of culinary mastery, discovered his love for cooking at the tender age of 15. From local eateries to the prestigious James Beard Foundation in New York, Chef Box's journey has been marked by a commitment to excellence. Chef Christopher Hustad, on the other hand, embarked on a 26-year culinary odyssey that began in the humble position of a dishwasher and culminated in his role as an executive chef. A graduate of Delgado in New Orleans, Chef Hustad's experiences include catering events nationwide and a relentless pursuit of culinary knowledge.

The fall semester at Loyola was a carnival of flavors and creativity, with each event meticulously crafted to captivate the tastes and interests of the campus community.

The Welcome Back Hawaiian Bash set the stage, immersing students in the vibrant flavors of Hawaii while also giving back to the community. Grilled spam and pineapple burgers and Kalua pork with whole roasted pigs were not just dishes but gateways to cultural exploration.

The Bread Bowl Test Kitchen Premium Event empowered students to become culinary artists, customizing their bread bowls with an array of soups and pastas. Over 300 bread bowls were scooped by hand featuring fillings such as BBQ Shrimp, Poutine, Spinach and Artichoke, and Creole Chicken Pasta.

Loyola's commitment to environmental sustainability took center stage during World Cleanup Day, where students and volunteers gathered to pick up 176 pounds of trash, fueled by refreshments from Loyola Dining.

From the first-of-its-kind Mid-Autumn Festival celebrating Asian culture to the Sweet Pink Wishes event supporting Breast Cancer Awareness Month, Loyola's campus dining was a melting pot of flavors, each event serving food and meaningful experiences.

The process behind Loyola's dining program is a well-coordinated mix of creativity and collaboration. The marketing team, at the start of each semester, assembles to plan a calendar teeming with diverse events, incorporating invaluable feedback from students and staff. Weekly meetings with the entire Loyola Dining team ensure seamless execution, with chefs actively contributing by crafting themed menus for residential dining events.

For Chef Matthew Box, these events hold a personal significance as they provide an opportunity to connect with students on a deeper level, allowing them to put a face to the individuals behind their meals. Chef Christopher Hustad emphasizes the importance of engagement, viewing these events as a means to break the monotony of daily routines and encourage culinary creativity within the team.

What sets Loyola University New Orleans Dining Services apart is its commitment to innovation and engagement. Beyond the delicious meals, Loyola constantly introduces new and exciting ideas, such as Trivia & Bingo Night, Karaoke Night, and other unique events, by collaborating with student groups.

The dining team hosts a recurring Farmers Market, a hub of local community engagement, which brings in local vendors and student organizations, offering a mix of art, music, food, clothes, and unique creations. The market serves as a dynamic space, not only for commerce but also for celebrating the offerings of the New Orleans community.

Loyola's chefs feature seasonal dishes cooked from the fresh options available. This commitment not only enhances the culinary experience but also supports local businesses. Last semester, Main Squeeze took part, displaying their locally popular offerings. This semester, Moon Garden stepped into the spotlight, contributing to the Loyola community with their distinct flavors. The Farmers Market is more than just a marketplace; it's Loyola's way of connecting with local culture and supporting the vibrant community that surrounds the campus.

Looking forward, Loyola has exciting plans on the horizon. Dumpling Delights with Celebrity Chef Nini Nguyen promises a culinary demonstration by a local chef and recent Top Chef contestant. The Red Carpet Dinner during finals week aims to transform the Orleans Room into a premium dining experience. The semi-annual Mass & Pancakes event combines spirituality with delicious pancakes, highlighting the diverse range of experiences Loyola offers.

As the fall semester concludes, Loyola University New Orleans Dining Services has crafted a memorable culinary experience for students. Guided by Chefs Matthew Box and Christopher Hustad, Loyola's dining program exemplifies passion, innovation, and a commitment to providing exceptional experiences. From themed events and charitable initiatives to the farmers market and pop-up Boba Blast, Loyola University Dining celebrates flavors and fosters unity within the campus community, one delicious experience at a time.