Sous chef pop-ups coming to a dining hall near you
On January 17, diners at McNutt were treated to a special meal featuring kalua pork, huli huli chicken, macaroni salad, sticky rice, and sweet and sour vegetables. The meal was conceptualized, cooked, and created by IU sous chef Salamon Mathews (see him in action on YouTube), whose Hawaiian-themed dinner launched a new pop-up series in residential dining across campus.
“My menu was inspired by my upbringing—my heritage,” said Salamon, who learned to cook at his Hawaiian grandmother’s side, surrounded by generations of family who loved to cook.
Ashley Massie, area manager for residential dining, said she designed the sous chef pop-up series to offer students more variety while inviting the sous chefs to share their culinary passions. Each participating sous chef has full reign on theme, menu, location, concept, and décor, as well as the ability to source ingredients that may not otherwise be available in the dining halls.
“Our sous chefs each bring their own style of cooking to our campus, and we want to show them off,” she said, adding that the process may reveal new dishes that can be incorporated into daily menus. “The students I spoke to at McNutt really enjoyed seeing something different, and Hawaiian cuisine is one that many had never gotten to experience.”
Salamon said that cooking Hawaiian food was a way to honor beloved, departed family members. “Hopefully, by sharing their traditions and way of cooking, I can pass on something from my family to the next generation.”
The series, launched in spring semester 2024, will continue in the 2024-2025 academic year. Next up: Candyland-themed desserts with sous chef Shawn Doyle at Forest on February 14.
Email allergen questions or ideas on the series to dining@indiana.edu.