Campus Dining Services, which now supplies all aspects of all food at all residential dining halls, nine cafes and Frist Campus Center, has rolled out a service, Princeton Culinary Lab, to bring its own chefs into classes. The current project is part of the Food and Agriculture Initiative, a project of Smitha Haneef, who directs food services, and Professor Dan Rubenstein, EEB, along with Prof David Wilcove, EEB & WWS and Shana Weber, Sustainability. The service builds on decades-long  work of her predecessor, Stu Orefice, who introduced forward-thinking sustainability and local procurement efforts, as well as chefs-to-classes, chefs-to-students efforts and community connections. It also borrows aspects of PSF’s  Science, Society & Dinner course with Master Chef Craig Shelton, a James Beard award winner and graduate of Yale in Molecular Biophysics and Biochemistry. The new service was demonstrated in Prof Rubenstein’s ENV 303, Agriculture, Human Diets and the Environment, in Spring 2018; in NES 390: Medieval Cairo, a Survival Guide; and in Col(LAB) 1.0 with Prof Anne Cheng, American Studies, an experimental, three-day, mini-module to prototype exploration of the entangled issues of health, class, culture, innovation, and ecology. Campus Dining Services says there will be 14 such rollouts in the future. Spring and subsequent iterations follow an earlier effort of Haneef with Prof Cheng for her course, Literature, Food, and the American Racial Diet, in spring 2015. In that course, teams of students created dishes that illustrated some aspect of how food interacts with racial identity. Teams were paired with PU chefs who advised them on food ingredients, preparation and presentation. More info here: https://dining.princeton.edu/news/culinary-labs-bring-hands-learning-courses