University Residential Dining
Chef Steven Petusevsky is committed to promoting healthy eating and nutrition education in campuses across the country.
He is a frequent guest chef instructor at the University of Massachusetts-Amherst, The CIA Greystone in Napa Valley, and UCLA in Los Angeles, where he teaches healthy Mediterranean inspired cooking classes to foodservice professionals from all stations of operations. Chef Steve is also a culinary advisor to the CIA, Menus of Change Sustainability committee in conjunction with the Harvard School of Public Health.
Spotlight: Culinary Institute of America
The Culinary Institute of America at Greystone and Harvard School of Public Health’s Worlds of Healthy Flavors initiative aims to increase the scope and range of healthy menu choices in American food service. Every year, Steve inspires attendees with his knowledge of the culinary techniques and traditions that meet consumer demand for healthful foods that also offer the excitement of a true culinary adventure.
As invited guest at UCLA’s prestigious Guest Chef and Training Week, Steve introduced the residential student community to the healthful Mediterranean Lifestyle Diet Pyramid, trained the UCLA culinary team in Mediterranean-themed recipes and oversaw a dining event for 2000 students. Steve also developed 50 recipes for UCLA’s seasonal menu—many of which have become a part of the permanent residential dining menu.
Chef Steve is a regular presenter at UMass’s annual Tastes of the World Chef Culinary Conference, which is highly regarded as the premiere gathering for high-volume food service operators and campus chefs to learn more about world cuisines and flavor trends in an engaging environment.