Visiting Chefs Program
Pictured above: Director of Dining Services Stu Orefice, Chef Mick Verheyen, and Assistant V. P. for Facilities, Services, Chad Klaus
This year Princeton University Dining Services proudly showcased Mick Verheyen, executive chef at Gibsons, in their Visiting Chefs, Great Chefs of Chicago series. This special dinner was served in each campus dining hall during the week of October 13 through October 16. The menu included delectable treats such as filet “sliders,” marinated skirt steak, grilled yellow fin tuna, “killer” Cole slaw, and double baked potatoes.
Forbes College was the first to host, and served as the test kitchen for Chef Verheyen's creations during his Princeton visit. During a quiet moment, just before the first meal was served, Director of Dining Services Stu Orefice and Assistant V. P. for Facilities, Services, Chad Klaus presented him with a plaque recognizing his contribution to Princeton dining.
"Freshness is not an option--it's essential," says Gibsons’ Executive Chef Mick Verheyen. "Simplicity is my philosophy. Perfection is in the details, but not too many details. You can't force your will on the meat. It was a living thing - you need to respect it. It's almost Zen."
"It's great that over the years the knowledge of the typical customer has grown. People's exposure to organic and free-range food, and the popularity of the Food Network, has raised expectations and opened minds - people are a little more adventurous than they were."
"I'm very happy to be here. Princeton's dining experience, unlike many universities, is not in "cafeteria mode." I'm happy to put some new things in front of Princeton students. A good day is when you teach something and you learn something."
