{"id":4375,"date":"2025-08-28T18:04:04","date_gmt":"2025-08-28T18:04:04","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=4375"},"modified":"2025-10-13T09:25:01","modified_gmt":"2025-10-13T09:25:01","slug":"campus-favorites","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/campus-favorites\/","title":{"rendered":"Global Flavors, Campus Favorites: Chef Nathaniel Malone\u2019s On-Trend Recipes"},"content":{"rendered":"
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\n Chef Nathaniel Malone shares five bold, on-trend recipes that keep college students coming back.\n <\/h2>
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Chef Nathaniel Malone<\/strong><\/p>\n

Executive Chef, Creative Dining Services<\/p>\n<\/div>\n <\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Chef Nathaniel Malone didn\u2019t first fall in love with cooking in a classroom or a fine-dining kitchen\u2014it happened at sea. Fresh out of high school, he worked the East Coast waters as a tugboat deckhand and later as a ship\u2019s mate, where cooking for an international crew became his passion. He hauled in fresh fish, bartered for lobster, and even hunted wild pigs ashore.<\/p>\n\n

\u201cThat\u2019s where I discovered global flavors\u2014and where I realized I loved cooking,\u201d he recalls. \u201cCooking side by side with crewmates from different cultures opened my eyes to the spices, sauces, and traditions that make food such a universal language.\u201d<\/p>\n\n

From there, Nathaniel traded the deck for the line, honing his skills in fine dining and catering before finding his calling in college and university dining. Today, as Corporate Executive Chef at Creative Dining Services\u2014a mid-sized contract foodservice company with accounts nationwide. He thrives on creating menus that excite students with bold flavors, interactive stations, and global inspiration.<\/p>\n\n

\u201cKikkoman\u2019s foodservice products\u2014Soy Sauce, Teriyaki, Gluten-Free Hoisin, Gluten-Free Sriracha, Panko, and more\u2014make it easy to deliver the umami and international flavors students crave,\u201d he says. \u201cThese five recipes are proof of how simple\u2014and how delicious\u2014that can be.\u201d<\/p>\n
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BBQ Pad See Ew<\/h2>\n

Menu board:<\/strong> Smoked brisket burnt ends tossed with charred rice noodles in a smoky hoisin jus, finished with garlic-fried collards, crushed peanuts, and pickled onions.<\/em><\/p>\n

Chef Nathaniel says:<\/strong> \u201cThai noodles and downhome BBQ are a natural mash-up\u2014and students love it. Rice noodles are gluten-free, and Kikkoman\u00ae Gluten-Free Hoisin delivers that deep, authentic flavor. It\u2019s a smart way to cross-utilize brisket and spin it global. Smoked pork works just as well.\u201d<\/p>\n

Chef\u2019s notes:<\/strong> Perfect for an action station, saut\u00e9ed to order. Pairs well with something crisp and cooling, like cucumber salad or Thai basil lemonade. Also ideal as a food truck special, gastropub brunch, or late-night comfort plate.<\/p>\n

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Spam Musubi Sando<\/h2>\n

Menu board:<\/strong> Pan-fried Spam wrapped in nori, glazed with a Hawaiian-style teriyaki BBQ sauce, stacked with pickled onions and slaw on toasted black sesame milk bread.<\/em><\/p>\n

Chef Nathaniel says:<\/strong> \u201cSpam is peak \u2018newstalgia\u2019\u2014retro, fun, and a hit with students. Musubi is great street food, but it doesn\u2019t always work in a dining hall. So I reimagined it as a sandwich: same flavors, easier to eat. Kikkoman\u00ae Teriyaki Glaze is the perfect base for the sauce\u2014it\u2019s pre-thickened, full of flavor, and kitchen-ready. I also love the Honey & Pineapple variety when I want a sweeter island-inspired twist.\u201d<\/p>\n

Chef\u2019s notes:<\/strong> No milk bread? Use Hawaiian rolls or buns. Try Kikkoman\u00ae Teriyaki Glaze with Honey & Pineapple for a sweeter spin.<\/p>\n

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Eggs in Purgatory<\/h2>\n

Menu board:<\/strong> Soft-cooked eggs in a spicy tomato-Sriracha broth topped with fried garlic and fresh basil, served with crusty sourdough or creamy grits.<\/em><\/p>\n

Chef Nathaniel says:<\/strong> \u201cBreakfast doesn\u2019t have to mean bacon and pancakes. Around the world, it looks totally different\u2014think congee, shakshouka, or rice pudding. Global breakfast dishes give students a reason to get out of bed. Here, Kikkoman\u00ae Gluten-Free Sriracha adds just the right amount of heat, flavor, and umami.\u201d<\/p>\n

Chef\u2019s notes:<\/strong> Serve straight from the pan with grilled bread, or spoon over polenta or grits for a modern twist.<\/p>\n

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Soy Caramel 5-Spice Ube Buns<\/h2>\n

Menu board:<\/strong> Flaky laminated dough swirled with brown sugar and five-spice, baked golden, topped with purple ube glaze, and finished with a sticky soy caramel drizzle.<\/em><\/p>\n

Chef Nathaniel says:<\/strong> \u201cStudents love photogenic food\u2014anything Instagram- or TikTok-ready is a win. Ube is everywhere right now: bold flavor, fun name, and that incredible purple color. Pair it with the comfort of a cinnamon roll and you\u2019ve got a hit. The Kikkoman\u00ae Less Sodium Soy Sauce in the caramel adds a salted-caramel depth that works with all kinds of desserts.\u201d<\/p>\n

Chef\u2019s notes:<\/strong> Laminated dough gives you croissant-like flakiness, but cinnamon-roll or premade dough works, too. Use a high-quality ube extract for the best flavor and color.<\/p>\n

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Apple Betty with Panko Streusel and Turmeric Ice Cream<\/h2>\n

Menu board:<\/strong> Warm honey-baked apples with ginger and lemon, topped with ultra-crispy panko-walnut streusel, served with a scoop of turmeric ice cream.<\/em><\/p>\n

Chef Nathaniel says:<\/strong> \u201cKikkoman\u00ae Panko makes the perfect streusel\u2014crispy, crunchy, and it holds up beautifully. It\u2019s almost like a br\u00fbl\u00e9e topping you can crack with a spoon. I like to bake some on top and reserve extra to sprinkle at the end for added texture. For the ice cream, I use a quick \u2018speed-scratch\u2019 method: infuse melted ice cream with turmeric and spices, then whip it back into the rest of the batch for a signature flavor without an ice cream freezer.\u201d<\/p>\n

Chef\u2019s notes:<\/strong> Best served warm so the ice cream melts into the spiced apples. A modern twist on fall menus or classic Sunday desserts.<\/p>\n

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Request a Sample<\/h2>\n

We\u2019re committed to equipping chefs and operators with the right products and solutions to elevate flavor and consistency. Request a sample to put our products to work on your menu. <\/p>\n