Four Delaware Valley University students with a passion in the food industry joined renowned Chefs Michael Solomonov, Lee Chizmar, Ryan Zellner, and Anthony Bonett for an episode of “The Chef’s Kitchen: College Campus Cooking”, which aired on NBC10, and several other networks, reaching over 78 million households.
The show provides tips and techniques from the country’s most exclusive restaurants and features award-winning chefs, notable bakers, and the world’s most-learned sommeliers.
Each episode of the college campus cooking series showcases one of the nation’s top culinary talents sharing original, quick, and easy dishes with students. This hands-on learning and relationship-building with chefs was an unforgettable experience for our students who are food industry bound.
Allen Volant ’24, Asha Miller ’26, Nicholas Choi ’24, and Kyra McKeegan ’24 showed up bright and early for a day’s worth of filming in the food preparation area of the Mandell Science building on campus. Each episode of the college campus cooking series showcases one of the nation’s top culinary talents sharing original, quick, and easy dishes with students.
“I had a great experience here working side by side with Chef Solomonov, learning great tips and techniques, and I’d love to do it again,” said McKeegan.
Laura Herbst, chair of the Department of Agribusiness and Food Science Technology, Dr. Broc Sandelin, dean of Agriculture and Environmental Science, and Dr. Benjamin Rusiloski, president of Delaware Valley University were also featured in the series. These faculty members spoke about the learning experience DelVal students receive on campus and gave an inside perspective on campus life.
“What makes our food science and nutrition science programs unique is our small, hands-on classes. We get to know our students’ interests and can help them get to where they want to go in their careers,” added Herbst.
“Eating a variety of foods is fundamental to nutrition, and as an agricultural school, students can get direct experience with where their food comes from with our orchards, vegetable farms, greenhouses, dairy, and animal farms.”
Learn more at Delaware Valley University.