Plant-Forward Culinary Innovation at Stanford’s Student-Athlete Dining Program
Stanford Dining is committed to enhancing the student experience by creating welcoming environments and delivering exceptional food and hospitality. Through culinary innovation, operational excellence, responsible stewardship, and strategic partnerships, the team continually evolves to meet the needs of students and the Stanford community.
Protein is an important consideration across Stanford’s dining program, including in the support of student-athletes. Plant-forward menu development is also part of Stanford Dining’s broader approach to creating flavorful, nutritious, and sustainable meals.
That approach is reflected in a dish developed by Chef Joe Guinto, Assistant Director and Executive Chef for Athlete Dining, Special Events & Student Engagement. Inspired by the bold flavors of Korean-style buldak noodles, the dish features Barilla Protein+ pasta with fresh peas, fava beans, enoki mushrooms, and cherry tomatoes. A house-made buldak sauce and garlic confit–nori emulsion add depth and layers of umami.
Korean-Inspired Buldak Protein+® Pasta “We used pasta as the foundation for a dish inspired by the bold flavors of Korean-style buldak noodles. Paired with fresh, plant-forward ingredients, a house-made buldak sauce, and a garlic confit–nori emulsion, it creates a flavorful and visually appealing addition for our student-athletes.” —Chef Joe Guinto, Assistant Director and Executive Chef, Athlete Dining, Special Events & Student Engagement, Stanford Dining, Hospitality & Auxiliaries
The dish demonstrates how a familiar and versatile ingredient such as pasta can serve as a canvas for culinary creativity. By combining it with fresh vegetables and layered flavors, Chef Joe and his team created an appealing meal designed for the student-athlete dining experience.
To see more from Stanford Dining, Hospitality & Auxiliaries, visit @stanforddining on Instagram.
