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Corvallis Gazette-Times: Students feel effects of campus closure  December 10th, 2013


Oregon State University freshman, from left, Tyler McCrea, 18, Eric Winkler, 18, Joshua Suran, 19, Tom Viggiano, 18, and Sophie Givens, 18, had a late breakfast Monday in the dining area of McNary Hall.  (Andy Cripe | Corvallis Gazette-Times)

[Corvallis Gazette-Times, Dec. 10, 2013] — The Valley Library was shuttered. The Memorial Union was locked up. The campus was palpably quiet, with just a handful of people and cars moving sedately down icy streets.

It was an unusual first day of finals week at Oregon State University on Monday morning — most of campus was shut down because of lingering ice and packed snow on the streets and sidewalks.

The few places left open — locations such as the dining halls and the campus Dutch Bros. coffeehouse — had groups of students doing last-minute studying or just running out the clock waiting for their delayed finals to resume.

The university rescheduled final exams planned for Monday to later in the week and postponed the earliest and latest finals Tuesday until later in the week. ….

Read the full article by Anthony Rimel at Corvallis Gazette-Times.

Daily Barometer: Food enthusiasts fight for title of Iron Chef: McNary  May 16th, 2013

[May 16, 2013 — The Daily Barometer] — Oregon State University found out Wednesday night which chef’s cuisine reigned supreme.

Chefs from the OSU campus competed for the title of Iron Chef:M cNary Champion in a setting similar to that of the hit TV show.

University Housing and Dining Services held the event in collaboration with the Human Services Resource Center as a fundraiser for the OSU Emergency Food Pantry, which supplies food to students and community members in need.

McNary Dining Hall, located on the east side of campus, hosted the event. Students and faculty members stopped and stared as each contestant used skill and finesse to create a masterpiece dish.

Three chefs from across campus competed in the event with only the help of a single companion. Each team received 50 minutes to cook their meal, and then 10 minutes to plate their creations.

Participating chefs had a box of secret ingredients commonly found in the OSU Emergency Food Pantry at their disposal. The chefs then used the ingredients to create a meal worthy of the title Iron Chef champion.

Despite tough competition from the other chefs, Jason Phillips was able to use the skills he gained during his childhood to come out on top.

Phillips grew up in Portland, and was inspired to cook by his grandmother.

“She was passionate about food and spent hours in the kitchen,” Phillips said. “She started preparing dinner at 7 a.m.”
Phillips is currently a student in the OSU nutrition program, and spends his free time volunteering at the Jackson Street Youth Shelter teaching basic cooking skills to children.

Those who would like to donate to the food pantry can do so by stopping by the Snell International Forum on Wednesday from 5 p.m. to 8 p.m. Additionally, donations are also accepted online through HSRC’s website.

Read the full article by Lara von Linsowe-Wilson.

Food Management Magazine: Southern Inspired Salads Solve a Problem  April 4th, 2013

[Food Management, Feb. 27, 2013] — Cooper’s Creek, a Southern food concept at Oregon State University’s Market West dining hall, had been doing Southern food right for a few months after opening last year. Students and faculty could belly up to barbecue, blackened catfish, fried chicken, jambalaya, beef brisket, shrimp and grits, ribs, gumbo and more.

The Southern food was selling great at dinnertime—but at lunch? Not so much.

“We just weren’t pulling the numbers at lunch,” says Jay Perry, chef de cuisine at Oregon State University. Clearly, a new strategy was needed.

The solution came in the form of salads. Not just any salads, though: Salads that make use of those great Southern proteins and flavors. There was some risk involved, too: the salads were to be hand tossed, to order.

A tasting panel helped narrow down the selection of the Southern salads and their house-made dressings. Currently, customers can choose: Grape and Goat Cheese, Harvest Salad (dark green kale, orange winter squash, beets, with acai dressing), Shrimp Louis, Grilled Vegetable, Southern Cobb or Blackened Chicken (with zesty spices, oranges and spinach).

The salads are packed with local produce that’s rich in nutrients and antioxidants. That message is conveyed through marketing, and it seems like it hits the exact right lunchtime note.

“I thought they would do pretty well, but it’s just been amazing. Lunch sales for this concept increased 55 percent,” Perry says.

Tossing the salads to order hasn’t proved to be a problem, either, although it does take a little additional time. Two workers get the job done, and people are happily lining up, not minding the wait at all.

To keep things moving, no substitutions are allowed (except for dressings). However, customers can ask to leave ingredients out. …

Read the full article by Tara Fitzpatrick.

Cooper's Creek Harvest Salad

Cooper’s Creek Harvest Salad.

Video: Beaver News: Lunar News Year with Chef Jet Tila  February 15th, 2013

Chef Jet to visit Oregon State on Thursday!  February 6th, 2013


Acclaimed chef and Food Network television personality Jet Tila will be headline University Housing & Dining Services’ Lunar New Year: a journey through culture and cuisine on Feb 7. Tila completed on “Iron Chef America” and is a judge on the popular show “Chopped.”  Thanks to his background and education, Tila is comfortable in multiple roles as a nationally celebrated chef and consultant, a teacher and a student in the art of food.

This celebration of the first day of the lunar calendar will take place on Thursday, Feb. 7 at Marketplace West’s Ring of Fire restaurant.  Lunch will be served from 11 a.m. to1:30 p.m. and dinner will be served from 5to 7 p.m.

Chef Jet will be demonstrating his cooking technique and his recipes from 12:30 to1:15 p.m. and 6:30 to 7:15 p.m. with time to meet with students, OSU staff and faculty and the general public.  He will also be available for media interviews.

The menu will feature Chef Jet’s Asian Broccoli Salad with Crispy Noodles and Spicy Basil Pork.  The menu will also include Roasted Duck Leg in Mandarin Orange Sauce, Braised Beef Short Ribs in Plum Sauce, Buddha’s Feast with Tofu (vegetarian), Crispy Spring Rolls, Sweet Sticky Sesame Rice Cakes and other culinary favorites.  The meal will cost $9.

Video: Chef Jet on Vimeo.

Daily Barometer: Lunar New Year at West  January 31st, 2013

[Daily Barometer — Jan. 31, 2013] — Red decorations displayed on the village doors froze the dragon-like creature in fear. Cautiously resuming its hunt for children and livestock, the monster moved closer. Then, by beating drums, lighting firecrackers and burning candles the villagers scared the monster back into the mountains.

Fending off the mythical creature, Nian, sparked the traditions of the Chinese New Year. The 15-day event is the longest and most important event in the Chinese calendar.

In celebration of this holiday, Ring of Fire, located in Marketplace West, will serve a special menu on Thursday, Feb. 7, prepared by celebrity chef Jet Tila from Los Angeles.

Tila has appeared on Iron Chef America and the Food Network. Even with running his own restaurants in California and Nevada, and juggling various appearances on radio and television, Tila will make time to come to Oregon State University.

“It’s all because of Jay Perry,” Tila said during a phone interview.

Perry is Chef de Cuisine at Marketplace West. He met Tila two years ago at University of Massachusetts Amherst, where Tila was one of the lead chefs in the World Chef Culinary Conference.

“[Coming to OSU] is something that’s fun and offbeat,” Tila said.

University Housing and Dining Services’ “Lunar New Year: A Journey Through Culture and Cuisine” is part of a series of cultural dinners. Last year, University Housing and Dining Services held three cultural dinners featuring Mediterranean, soul food and indigenous cuisine. This year, however, Perry was looking for something “more eventful.” That’s when he emailed Tila.

“That’s why I like OSU,” said Mikalyn Martinez, a student employee at Southside Station in Arnold dining center. “Students have more access to try new things.”

Pulling from his traditional Thai and Chinese cooking background, Tila will teach and prepare lunch and dinner alongside Ring of Fire staff.

“He’s a teacher of food,” said Perry. “[Tila] will be able to teach our staff his experience in the Asian cuisine, and he’ll be able to demo that to all of us.”

From 12:30 to 1:15 p.m. and from 6:30 to 7:15 p.m. Tila will demonstrate his knowledge of Asian cuisine. …

… Traditionally, the holiday is about coming together with family and the community to share food.

“It was the only holiday my family would stop and actually share it together,” Tila said. “The Chinese New Year is tradition. You get your hair cut before the new year. You pay off all your debt. It’s a time to reflect.”

Tila grew up in his father’s Thai restaurant in Los Angeles. Throughout his childhood his grandmother also exposed him to traditional Chinese cooking. With these inspirations, Tila attended Le Cordon Bleu to complete his culinary education.

“Food is the least political and confrontational way to introduce someone to culture,” said Tila. “If one student comes away with learning Chinese culture, I’ve done my job.”

Read the full article on The Daily Barometer’s website.

Read more about UHDS’ 2013 Lunar New Year event.


Now hiring: Temporary Food Service Worker  January 9th, 2013

UHDS is hiring immediately for a temporary Food Service Worker with a start date as soon as Jan. 11, 2013. The wage range is $8.80 to $13.66 depending on experience.

The purpose of this position is to perform routine food service tasks in the cold and hot food production kitchen in support of a retail food service operation. UHDS is looking for someone with at least a year of experience in a commercial food service facility.

Learn more on the position description page.


Now hiring: Student web assistant  January 2nd, 2013

Please help spread the word: UHDS is hiring a student web assistant. Encourage promising students to apply.  Applications due by Monday, Jan. 14. Pay $10.38/hour. Direct link to application:

The web assistant works directly with University Housing & Dining Services’ online marketing specialist in order to update the UHDS website, create digital communications, and maintain social networks.

The web assistant position is a student position in the Marketing, Assessment and Communications unit for UHDS. The MAC is a supportive creative team environment, where the web assistant will have the opportunity to participate in and contribute to multiple marketing projects for UHDS throughout the year.

Typical hours: 10-15 per week through the end of spring term with possibility of extension. Pay: $10.38 per hour (Student Computer Operator 2 on OSU pay scale).

Read the position description.

Apply online.


  • Application Opens: Wednesday, Dec. 19, 2012
  • Application Closes: Monday, Jan. 14, 2013
  • Interviews: Jan. 18-24, 2013
  • Notification: Week of the Jan. 28

For questions, please contact the online marketing specialist, Nancy Raskauskas.

Now hiring: OSU Catering Banquet Director  January 2nd, 2013

OSU Catering (part of  University Housing and Dining Services) is filling one full-time professional faculty position for a banquet director. Salary is commensurate with education and experience. The salary range is $38,000 – $43,000 (based on 12-month appointment) and includes a comprehensive benefits package. To review posting and apply on-line, go to Posting #0010092. Closing date is 01/18/2013. OSU is an AA/EOE. Direct link:

Join in cooking classes Winter Term  December 12th, 2012

Want to start the New Year off right with healthy eating?? Cooking for yourself for the first time? Need help eating healthy on a budget?

Help is here! Sign up for a free class, Healthy Cooking and Meals 101, taught by Oregon State dietetic students and get hands-on experience, cooking tips and advice on nutrition and health, food safety and making meal prep easy and inexpensive. No cooking experience necessary and you get to taste 12 different recipes each class! (That also means free healthy meals for you to eat and bring home too!).  After each class you will also receive a free starter kit of ingredients for some of the recipes you made!

Classes are free and will fill up fast, so reserve your spot today! You may sign up for one class or all three.  If classes fill, don’t worry! You can be put on a wait list for Spring quarter classes too. Go to to claim your seat today!

Classes are sponsored by the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health and the Nutrition & Dietetics Club, all part of the College of Public Health and Human Sciences.

Winter Term Classes

Get colors on your plate! Fruits & Vegetables

4-6 p.m. Wednesday, Jan 23, Milam 203

It will be easy to get your 5-9 servings of fruits and vegetables with these great tips, featuring

smoothies, easy desserts, side-dishes and dinner ideas.

Whole Grains For Every Meal – Healthy and Delicious!

4-6 p.m. Wednesday, Feb 13, Milam 203

Impress your sweetheart for Valentines with a healthy & delicious home cooked meal.  Learn how to cook quick and healthy dishes with whole grains for breakfast, lunch and dinner. Recipes include healthy muffins, gluten-free options, easy pasta and whole-grain main dishes.

What’s for dinner?  Main dishes & proteins

4-6 p.m. Thursday, Feb 27, Milam 203

Fabulous and easy protein-rich meals for everyone’s taste. Healthy vegetarian, fish and meat dishes such as easy frittatas, black bean or salmon burgers, and easy chicken dishes.

Sign up! 

You will receive an email to confirm registration and you will need to give a $5 deposit to secure your spot in the class.  Once you come to class you will get your deposit back, as well as close to $10 worth of ingredients to bring home.

For additional information call 541-737-5205 or email A grant from the Women’s Giving Circle also supports these classes.