Each year, the University of Notre Dame engages in the YMCA Greatest Chefs of Michiana to make a difference in the South Bend community by supporting YMCA programming for children in need and focusing on a shared commitment to sustainability.
Geory Kurtzhals, senior director for sustainability, and Chef Ryli Vissers, director of culinary are partnering for the University in the 13th annual event on October 17. Kurtzhals oversees the direction of the Notre Dame Sustainability team while focusing on strategic operational partnerships, while Chef Vissers leads the Experience Notre Dame culinary teams from Legends, Three Leaf, and Rohr’s, and other dining facilities. Their collaboration underscores how local initiatives can drive positive change.
This year, the team will present a thoughtfully crafted dish: Fall Root Vegetable Pave’ with brown butter gruyere cheese foam, root vegetable crunch, chive oil, and a micro herb salad. Many of the ingredients are locally sourced, aligning with the University’s mission to reduce its carbon footprint and promote environmentally friendly practices. This dish not only showcases culinary excellence but also embodies a low-impact approach, minimizing greenhouse gas emissions associated with food production.
"Cooking with locally sourced ingredients allows us to create exceptional dishes while honoring our commitment to sustainability. I’m excited to showcase how delicious and environmentally friendly food can make a difference in our community,” said Vissers.
The Notre Dame Sustainability team is actively working with dining partners across campus to develop strategic climate action initiatives. The choice of this dish reflects a commitment to using ingredients that are both delicious and sustainable, making it a perfect fit.
"Our partnership demonstrates how sustainability can drive meaningful community impact. By promoting local ingredients and also supporting the local YMCA, we’re not only nurturing our environment but also empowering the next generation in South Bend,” said Kurtzhals.
Last year, Greatest Chefs raised vital funds that provided 281 scholarships and contributed to 172 camperships at YMCA Camp Eberhart. This year, the Notre Dame team aims to raise $10,000 to continue offering essential programming for children in South Bend.
Votes are $50 and can be cast here. Hear more about the dish during this segment on WNDU's noon broadcast.