Equity Hall Café

🍽️ Wrapping Up Chef Appreciation Week! 🍽️
We’re closing out our celebration with a huge thank you to our amazing Sous Chef, Zac!

Working with food is something Zachary always aspired to do from a young age. His grandmother, Mary Faulk Koock, turned her childhood home into one of the first restaurants in Austin and wrote the Texas Cookbook. His mother was a graduate of Le Cordon Bleu (Paris) and owned a catering company. While the other kids played, his weekends consisted of helping his mother with her catering events and food became a positive outlet to express his creativity.
He graduated from the Culinary Institute of America (New York), where he learned everything about food sourcing, flavors, and freshness. He takes pride in the fact that Bon Appétit encompasses these core values by locally sourcing natural, healthy, ingredients; utilizing all products, preventing waste, and creating interesting and delicious dishes. He continues learning to improve through innovation, reinventing classics, and using culinary science to feed and save the planet. He loves cooking food that the St. Edward’s community enjoys. Lettuce Turnip the Beets!
#seudining #hilltoppers #chefappreciationweek ...

🍽️ Chef Appreciation Week Continues! 🍽️
Today, we`re shining the spotlight on our talented Executive Sous Chef, Ruben! 👨‍🍳

"Having grown up in a South Texas border town, within a multicultural family taught me the appreciation of food, respect for its sources, and the love for its ability to be as diverse as any family.The ability to write our own menus gives us the opportunity to flex our culinary muscles and produce fun, creative, healthful and sustainable meals for our students and staff not to mention our many catered events. Though it was not always readily evident to me, apparently it was obvious to many around me, that my leaving the path to a long career in Jurisprudence to begin a chef’s apprenticeship, should have been a foregone conclusion. I thank my lucky stars that I have the good fortune to be one of those who has the luck to do what he loves as a career. Having first been an apprentice, before going to culinary school in 2003, gave me a unique context to absorb many styles and techniques from my later culinary internships across the US and abroad. Now, I have been given the opportunity, as a Sous Chef, to share that knowledge with our international student body here at St. Edward’s University".
#seudining #hilltoppers #chefappreciationweek ...