Michal Konwerski, Chef de Partie at the National Stadium in Warsaw, visits campus next week to share some of his country’s classic dishes.
Beets, potato pancakes, salmon with leek sauce and of course, pierogies, are just some of the meals Konwerski will prepare during dinner at West Dining Hall Thursday, Oct. 9, and lunch in Upper Class Friday, Oct. 10. His recipes also will be featured at Ozone Café’s weekly lunch Friday in Old Chapel.
Konwerski’s visit is part of Sodexo’s Global Chef Program. The month-long international chef residency allows for Sodexo’s top chefs worldwide to travel to different countries and share authentic international cuisine with students, faculty, staff and the community.
Sodexo is Union’s official dining services provider.
“Our customers have told us they want more cultural dining experiences,” said David Gaul, director of Dining Services.
“With the abundance of food-based programming on TV and more experienced palettes, we are able to tap into the international talents of the Global Chef Program and bring to Union a sample of another culture while exposing our campus to new techniques and flavors.”
A 10-year veteran, Konwerski worked at the Hilton Warsaw before joining Sodexo.
West Dining Hall, 5 to 8 p.m. Thursday:
Beet, Cherry and Garlic Salad (Salad Bar), Chicken Soup (Salad Bar), Trout with Herb Cream Sauce, Red Cabbage with Cranberries, Potato Pancakes with Mushrooms and Sour Cream, (Line) Venison Stew (Demo), Polish Apple Pie (Dessert Station)
Upper Class, 11 a.m. to 2 p.m. Friday:
Cucumber Salad (Salad Bar), Hunter Stew with Bread Bowl (Demo), Salmon with Leek Sauce, Roasted Root Vegetables (Line), Polish Apple Pie (Dessert Station)
Ozone Café (Old Chapel), Noon to 2 p.m. Friday
Sorrel Soup, Beet, Cherry and Garlic Salad, Red Cabbage with Cranberries, Mashed Potatoes with Dill, Pierogies, Apple Latkes
In the past, Union has hosted chefs specializing in French, Italian and Mexican cuisine.