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At Chartwells Higher Education, great food starts with a great story. Whether inspired by local traditions, culinary heritage, seasonal ingredients, or campus connections, our teams are constantly creating menu items that resonate with students and communities alike.
That commitment to innovation was recently recognized by FoodService Director’s Best Sandwiches, one of the industry’s premier showcases of non-commercial culinary excellence. Among this year’s honorees were four Chartwells Higher Education dining programs, each recognized for transforming a familiar favorite into something memorable through bold flavors, thoughtful storytelling, and culinary creativity.
UT Dallas Dining: Duck N’ Cover
Recognized in the Global Flavors category, Duck N’ Cover brings together seared duck breast, pomegranate aioli, house-made chili crisp, frisée, torched persimmons, and brioche for a sandwich that balances richness, sweetness, heat, and texture.
Created by Chef Thomas, the sandwich draws inspiration from his Korean heritage and passion for unexpected flavor combinations. A signature house-made chili crisp, originally developed for the campus farmers market, serves as the centerpiece, while fresh seasonal produce helps showcase ingredients available directly through the campus community. The result is a globally inspired creation that delivers bold flavor while celebrating local connections.
University of Wisconsin-River Falls: Salted Caramel Apple Belgian Waffle Crisp Sandwich
In the Wild & Crazy category, the Salted Caramel Apple Belgian Waffle Crisp Sandwich captures the essence of a Wisconsin fall. Built with Belgian waffles, apple crisp, salted caramel ice cream, whipped cream, Cinnamon Toast Crunch, and caramel syrup, the creation blends comfort, nostalgia, and indulgence into a single handheld experience.
Chef Tim designed the sandwich to celebrate regional favorites and seasonal flavors, pairing warm waffles with locally made salted caramel ice cream and apple-inspired flavors that reflect the state’s orchard traditions. It’s a creative example of how campus dining can turn regional pride into a memorable culinary experience.
Colgate University: Peachy BLT
Colgate University’s Peachy BLT earned recognition in the American Classic category with its inventive take on one of America’s most beloved sandwiches. Featuring peppered bacon, iceberg lettuce, blistered tomatoes, roasted peaches, brown-butter aioli, and sourdough bread, the sandwich strikes a balance between familiarity and innovation.
The culinary team developed the concept around the idea that simple ingredients can create something extraordinary when paired thoughtfully. The sweetness of roasted peaches complements smoky bacon, while rich brown-butter aioli adds depth and complexity. The result is a seasonal interpretation of a classic favorite that highlights both culinary skill and creativity.
University of Utah: Parking Lot Grilled Cheese
Also recognized in the American Classic category, the Parking Lot Grilled Cheese proves that memorable dining experiences are about more than ingredients alone. Built on sandwich bread with smoked paprika mayo, provolone, Swiss, and cheddar cheeses, the sandwich was inspired by a campus event celebrating the history of a 1969 Grateful Dead performance at the university.
What began as a student engagement event featuring grilled cheese, music, and community quickly became a campus favorite. The sandwich embodies the sense of belonging and connection that food can create, bringing students, faculty, and guests together around a shared experience and campus tradition.
Dining, Made Personal in Every Bite
These four winning creations may taste very different from one another, but they share something important: they each tell a story.
Whether inspired by family heritage, local agriculture, seasonal traditions, or campus culture, they reflect the philosophy that drives Chartwells Higher Education every day. We believe the best dining experiences are personal. They stem from listening to students, celebrating the communities we serve, and creating food that feels authentic to each campus.
That’s what Dining, Made Personal looks like in action, and we’re proud to see our teams recognized for bringing that commitment to life.
Congratulations to the teams at UT Dallas Dining, University of Wisconsin-River Falls, Colgate University, and the University of Utah on this well-deserved recognition.
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