Students and staff got a special treat on Thursday, November 15 when Alfonso Soto, Sodexho’s traveling chef arrived at Marina Hall at 7am to prepare a special Japanese culinary exhibition for their enjoyment during International Week. Featured menu items included Grilled Teppanyaki Beef with Spiced Teriyaki Glaze, Daikon Radish Slaw, and a Carrot Sesame Salad. He also prepared a tasty vegetarian dish of Crispy Tofu Ganmodoki with Miso Glaze and Daikon Sprouts.Chef Soto is a California native who has worked in Japan and is a key player on Sodexho’s Culinary Management Team. He works on revising and creating the recipes for Sodexho’s Food Management System used nationally by Sodexho Campus and Corporate Services.
Special thanks go out to Sodexho and Chef Soto for sharing his culinary prowess with our chefs at UB. We look forward to running these menu items again in the spring for all to enjoy.