{"id":5056,"date":"2026-04-01T14:54:41","date_gmt":"2026-04-01T14:54:41","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=5056"},"modified":"2026-04-01T14:57:54","modified_gmt":"2026-04-01T14:57:54","slug":"chef-ryan-hickey-university-of-vermont","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/chef-ryan-hickey-university-of-vermont\/","title":{"rendered":"Chef Ryan Hickey, University of Vermont"},"content":{"rendered":"<div class=\"hero-simple\" style=\"background-image: url('https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/KK-FS-Header-Chef-Ryan-Hickey.jpg');\" alt=\"Campus Dining: The Forefront of Plant-Forward Cooking\">\n        <div class=\"container\">\n        <div class=\"row justify-content-center\">\n            <div class=\"col-12\">\n                <div class=\"center-box\">\n                    <h1 class=\"drop-shadow\">Campus Dining: The Forefront of Plant-Forward Cooking<\/h1>\n                <\/div>\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div>\n\n\n<style>\nhr {\nborder-top: none !important;\nbackground-color: transparent !important;\n}\n<\/style>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-image is-style-rounded\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"248\" height=\"248\" src=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/chef-ryan-hickey.png\" alt=\"chef-ryan-hickey\" class=\"wp-image-5058\" style=\"width:318px;height:auto\" srcset=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/chef-ryan-hickey.png 248w, https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/chef-ryan-hickey-150x150.png 150w\" sizes=\"auto, (max-width: 248px) 100vw, 248px\" \/><\/figure>\n<\/div>\n\n\n<p style=\"margin: 0 auto;text-align: center\"><strong>Chef Ryan Hickey<\/strong><\/p>\n\n<p style=\"margin: 0 auto;text-align: center\">University of Vermont<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-genesis-blocks-gb-columns gb-layout-columns-1 one-column\" style=\"padding-right:20px;padding-left:20px\"><div class=\"gb-layout-column-wrap gb-block-layout-column-gap-2 gb-is-responsive-column\">\n<div class=\"wp-block-genesis-blocks-gb-column container gb-block-layout-column\"><div class=\"gb-block-layout-column-inner\">\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Kikkoman Kitchen Cabinet chef Ryan Hickey didn\u2019t realize it at the time, but his culinary career started early\u2014at 14, bussing tables at local restaurants. <\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">What hooked him wasn\u2019t just the food. It was the energy. \n \u201cI loved the pace, the teamwork, the controlled chaos,\u201d Ryan says. \u201cYou could feel that everyone was working toward the same goal.\u201d\n<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">He worked his way up to server, but foodservice still wasn\u2019t on his radar as a career. After high school, he enrolled at the University of Vermont (UVM) to study economics. To pay the bills, he picked up a restaurant job waiting tables near campus.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">But something about the kitchen kept pulling him in.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cI liked being a server,\u201d he says, \u201cbut I quickly realized there was more rock-and-roll happening in the kitchen. That\u2019s where the artistry and the creativity were.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">So, he made the jump to the back of the house, landing a job at R\u00ed R\u00e1, a high-volume Irish pub in Burlington.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cThat was where I got my first shot at real cooking,\u201d he says. \u201cAnd right away, I was hooked.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Ryan took a break from college to hone his technique working with some outstanding fine-dining chefs, and eventually went back to UVM, and finished his studies in 2020.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"max-width: 960px;margin: 0 auto\">\n  <h2 style=\"font-size: 21px;line-height: 28px\">\n   Back to School\u2014In a Whole New Way<\/h2>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">When the pandemic hit, the independent restaurant world changed overnight.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cThe pandemic really squeezed the privately owned restaurant scene,\u201d he says. \u201cI was approaching 30, newly married, and thinking about starting a family. I needed stability.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Friends working in campus dining had been encouraging him to make the switch.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cThey kept saying, \u2018Come on over. The quality of life is better\u2014and they actually take care of you.\u2019\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">So, Ryan returned to his alma mater\u2014but this time, not as a student.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Sodexo, the UVM foodservice contractor, hired him as a floating temp cook, rotating among the university\u2019s four dining halls. Within a month, his talent and leadership stood out, and he was offered a full-time role.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Today, at just 34, Ryan serves as Senior Executive Chef at Harris Millis Dining, overseeing a team responsible for feeding 3,500 students a day in one of UVM\u2019s busiest all-you-care-to-eat dining halls.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"max-width: 960px;margin: 0 auto\">\n  <h2 style=\"font-size: 21px;line-height: 28px\">\n   Cooking as a Team Sport<\/h2>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">For Ryan, leading a campus dining operation feels a lot like captaining a team.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cAs a kid, I played a lot of sports, and I was captain of my high school lacrosse team,\u201d he says. \u201cBeing an executive chef is a similar kind of role\u2014you\u2019re building trust, coaching people, challenging them, and helping them grow.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">That mindset has helped him stand out on campus\u2014not just as a skilled chef, but as a mentor and team builder.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cI\u2019m usually the youngest person in senior management meetings,\u201d he says. \u201cBut it doesn\u2019t bother me.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Then he laughs.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cTechnically, I\u2019m even younger than that\u2014because I was born on leap day. So, I always joke I\u2019m only about eight and a half.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Four years into his role, Ryan has fully embraced the world of institutional foodservice.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cIn restaurants, guests are paying for a meal, so expectations can be intense,\u201d he says. \u201cHere, the dining hall is part of the students\u2019 home. When we really nail something\u2014when we go above and beyond\u2014they\u2019re incredibly appreciative. Feeding thousands of people well every day is a pretty amazing feeling.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"max-width: 960px;margin: 0 auto\">\n  <h2 style=\"font-size: 21px;line-height: 28px\">\n   Fresh, Plant-Based Ingredients Matter More Than Ever<\/h2>\n<\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Ask Ryan what trend is shaping campus dining most today, and his answer comes instantly: plant-forward cooking.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cIf you don\u2019t have strong vegetarian and vegan options, you\u2019ll hear about it,\u201d he says. \u201cStudents are paying close attention to what they eat, and highly processed \u2018fake meat\u2019 alternatives aren\u2019t always the answer. They want food that feels fresh and real\u2014vegetables that taste like vegetables. And when they do eat meat, they\u2019re looking for high-quality, whole-muscle proteins.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:5px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:0px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"max-width: 600px;background-color: #f4ecdd;padding: 15px;border-radius: 8px;overflow: hidden;margin: 0 auto\">\n<h2 style=\"color: #0693e3;text-align: center;font-size: 21px;line-height: 28px\">\n    PLANT-BASED IS BOOMING<\/h2>\n  <br>\n<p style=\"margin: 0 auto;text-align: center\"><em><strong> 40% of College and University (C&#038;U) operators are expanding their plant-based menu options*, while 1 in 5 Gen Z students are ordering more dishes without animal products.**<\/strong><\/em><\/p><br>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"max-width: 600px;background-color: #f4ecdd;padding: 15px;border-radius: 8px;overflow: hidden;margin: 0 auto\">\n  <h2 style=\"color: #0693e3;text-align: center;font-size: 21px;line-height: 28px\">\n    LESS PROCESSED, MORE APPEAL<\/h2><br>\n<p style=\"margin: 0 auto;text-align: center\"><em><strong> 24% of Gen Z are actively reducing their consumption of ultra-processed foods.*** Kikkoman\u2019s clean-label, traditionally brewed ingredients are a perfect fit for C&#038;U menus.<\/strong><\/em><\/p><br>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"max-width: 960px;margin: 0 auto\">\n  <h2 style=\"font-size: 21px;line-height: 28px\">\n   Putting the Crave Factor in Plant-Based<\/h2>\n<\/div>\n\n\n\n<div style=\"height:5px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Ryan\u2019s number-one rule for making plant-based food exciting? Make it visually irresistible.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">\u201cWhen people see a plant-based dish, they sometimes start asking, \u2018Where\u2019s the meat?\u2019\u201d he says. \u201cBut if you make food beautiful, they stop asking that question\u2014because now they\u2019re not looking for something, they\u2019re looking at something.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">So, he and his team focus heavily on presentation. \u201cWe want students to see a dish and go \u2018wow\u2019 before they even know what\u2019s in it. We\u2019ll add a cool garnish or use a vegetable in a surprising way.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Local sourcing plays a big role, too. \u201cI try to bring in fresh, local, sustainably grown ingredients whenever I can. Students care about sustainability, and honestly, it just tastes better.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">Another of Ryan\u2019s flavor secrets: <a href= \"https:\/\/kikkomanstg.wpengine.com\/foodservice\/products\/gluten-free-non-gmo-no-preservatives-added-tamari-soy-sauce\/\">Kikkoman\u00ae Gluten-Free Tamari Soy Sauce<\/a>. \u201cWe go through it by the gallon,\u201d he says. \u201cIt adds saltiness, flavor, and a ton of umami, which is perfect for plant-based cooking\u2014even in dishes that aren\u2019t Asian.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">He also relies heavily on <a href=\"https:\/\/kikkomanstg.wpengine.com\/foodservice\/products\/rice-vinegar\/\">Kikkoman\u00ae Rice Vinegar<\/a>. \u201cIt\u2019s my go-to for adding bright acidity that makes other flavors pop, and it\u2019s a great way to accent fresh vegetables, sauces, salads\u2014you name it.\u201d<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"max-width: 960px;margin: 0 auto\">\n  <h2 style=\"font-size: 21px;line-height: 28px\">\n   Conclusion<\/h2>\n<\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left\">For Ryan Hickey, campus dining isn\u2019t just about feeding thousands of students a day\u2014it\u2019s about shaping how the next generation eats. By making food visually appealing and building bold flavor and umami into vegetables with ingredients like rice vinegar and tamari, he\u2019s showing that plant-forward food doesn\u2019t have to feel like a compromise. When it\u2019s done right, it\u2019s simply delicious\u2014and that\u2019s what keeps students coming back for more.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"color:#ddd\" class=\"wp-block-genesis-blocks-gb-spacer gb-block-spacer gb-divider-solid gb-divider-size-1\"><hr style=\"height:30px\"\/><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"image-and-text-box\">\n    <div class=\"container-fluid\">\n        <div class=\"row\">\n            <div class=\"col-6 desktop-only custom-background\"\n                style=\"background-image: url('https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/Beet-Tuna-with-product.jpg');\"><\/div>\n\n            <div class=\"col-12 col-md-6\">\n                <div class=\"content-box pl-5 pr-5\">\n                    <h2 class=\"custom-title\" tabindex=\"0\">SESAME-CRUSTED CHIOGGIA BEET \u201cTUNA\u201d STEAK <\/h2>\n                    <p><strong><em>Sashimi Without the Seafood<\/em><\/strong><\/p>\n<p><strong>Menu description:<\/strong> Tamari-infused beets served over a salad of fresh, spiral-cut beets, cucumbers and daikon with a smooth and spicy wasabi mayo.<br \/>\n <strong>Chef\u2019s notes:<\/strong> \u201cThis is a really fun presentation that mimics the look and texture of tuna sashimi using candy-striped Chioggia beets. When you cook them sous-vide with Kikkoman\u00ae Ponzu, the sauce infuses the beets and deepens their color and flavor. It creates a plant-based \u2018sashimi\u2019 experience that\u2019s surprising, fun, and really satisfying.\u201d<\/p>\n<h4><a href=\"https:\/\/kikkomanusa.com\/foodservice\/recipes\/beet-tuna\/\">VIEW RECIPE<\/a><\/h4>\n\n                <\/div>\n            <\/div>\n           \n            <div class=\"col-12 mobile-only\">\n                <img decoding=\"async\" class=\"full_width\" src=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/Beet-Tuna-with-product.jpg\" alt=\"Bottle\">\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div>\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"image-and-text-box\">\n    <div class=\"container-fluid\">\n        <div class=\"row\">\n            <div class=\"col-6 desktop-only custom-background\"\n                style=\"background-image: url('https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/FY26-Kikkoman-Foodservice_Chef-Ryan-Hickey_Onigiri-Style-Rice-Egg_No-Product_V2.png');\"><\/div>\n\n            <div class=\"col-12 col-md-6\">\n                <div class=\"content-box pl-5 pr-5\">\n                    <h2 class=\"custom-title\" tabindex=\"0\">ONIGIRI-STYLE RICE EGG ADAPTATION<\/h2>\n                    <p><strong><em>Fried Rice Reimagined<\/em><\/strong><\/p>\n<p><strong>Menu description:<\/strong> A soft-cooked egg, wrapped in fried rice, served with pickled cucumbers and a spicy-creamy Sriracha mayo. A great gluten-free option for breakfast, lunch, dinner, or grab-and-go snacking.<br \/>\n<strong>Chef\u2019s notes:<\/strong> \u201cI started thinking about egg fried rice and wondered what would happen if you flipped the idea\u2014fried rice around the egg instead of the other way around. The result is kind of a mash-up of a Scotch egg, fried rice, and a Japanese onigiri rice ball.\u201d<\/p>\n<h4><a href=\"https:\/\/kikkomanusa.com\/foodservice\/recipes\/fried-rice-egg\/\">VIEW RECIPE<\/a><\/h4>\n\n                <\/div>\n            <\/div>\n           \n            <div class=\"col-12 mobile-only\">\n                <img decoding=\"async\" class=\"full_width\" src=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/FY26-Kikkoman-Foodservice_Chef-Ryan-Hickey_Onigiri-Style-Rice-Egg_No-Product_V2.png\" alt=\"Bottle\">\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div>\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"image-and-text-box\">\n    <div class=\"container-fluid\">\n        <div class=\"row\">\n            <div class=\"col-6 desktop-only custom-background\"\n                style=\"background-image: url('https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/FY26-Kikkoman-Foodservice_Chef-Ryan-Hickey_Stuffed-Mushroom-Caps_No-Product-scaled-1.png');\"><\/div>\n\n            <div class=\"col-12 col-md-6\">\n                <div class=\"content-box pl-5 pr-5\">\n                    <h2 class=\"custom-title\" tabindex=\"0\">STUFFED MUSHROOM CAPS WITH PEA &#038; MINT <\/h2>\n                    <p><strong><em>A \u2018Wow\u2019 Upgrade<\/em><\/strong><\/p>\n<p><strong>Menu description:<\/strong> Roasted Portobello mushrooms stuffed with quinoa, zucchini, and summer squash, served over a tomato and red pepper sauce and garnished with a light, crisp mint-and-pea tuile.<br \/>\n<strong>Chef\u2019s notes:<\/strong> \u201cTo give a classic stuffed mushroom entr\u00e9e a fresh, bright twist, I top it with a delicate tuile made with a mint and pea puree blended with whipped egg whites and Kikkoman\u00ae Panko Bread Crumbs. It\u2019s a fresh take on panko-crusting that delivers crispy texture and a great visual payoff. The mint and pea puree, is kind of a \u2018hidden recipe\u2019 of its own. You can use it as a vinaigrette on salads or as a finishing sauce to add a splash of bright color and flavor.\u201d <\/p>\n<h4><a href=\"https:\/\/kikkomanusa.com\/foodservice\/recipes\/quinoa-stuffed-mushrooms\/\">VIEW RECIPE<\/a><\/h4>\n\n                <\/div>\n            <\/div>\n           \n            <div class=\"col-12 mobile-only\">\n                <img decoding=\"async\" class=\"full_width\" src=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/FY26-Kikkoman-Foodservice_Chef-Ryan-Hickey_Stuffed-Mushroom-Caps_No-Product-scaled-1.png\" alt=\"Bottle\">\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div>\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"image-and-text-box\">\n    <div class=\"container-fluid\">\n        <div class=\"row\">\n            <div class=\"col-6 desktop-only custom-background\"\n                style=\"background-image: url('https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/Stuffed-Tempura-Zucchini-with-Product2_resize.jpg');\"><\/div>\n\n            <div class=\"col-12 col-md-6\">\n                <div class=\"content-box pl-5 pr-5\">\n                    <h2 class=\"custom-title\" tabindex=\"0\">TEMPURA-BATTERED ZUCCHINI WITH FRIED SQUASH BLOSSOMS<\/h2>\n                    <p><strong><em>Tempura 2.0<\/em><\/strong><\/p>\n<p><strong>Menu description:<\/strong> Zucchini, fried tempura-style, filled with a rich roasted corn and red pepper sauce, served with charred corn planks, tempura squash blossoms, and salmon roe.<br \/>\n<strong>Chef\u2019s notes:<\/strong> \u201cKikkoman\u00ae Tempura Batter Mix makes it easy to serve crispy signature tempura items like this. Peeling vegetables with a channel knife creates grooves that help the tempura coating cling better. Rather than serving a sauce on the side, I remove some of the center of the zucchini and pipe the sauce right in.  <\/p>\n<h4><a href=\"https:\/\/kikkomanusa.com\/foodservice\/recipes\/stuffed-tempura-zucchini\/\">VIEW RECIPE<\/a><\/h4>\n\n                <\/div>\n            <\/div>\n           \n            <div class=\"col-12 mobile-only\">\n                <img decoding=\"async\" class=\"full_width\" src=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/04\/Stuffed-Tempura-Zucchini-with-Product2_resize.jpg\" alt=\"Bottle\">\n            <\/div>\n        <\/div>\n    <\/div>\n<\/div>\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-genesis-blocks-gb-columns gb-layout-columns-1 one-column\"><div class=\"gb-layout-column-wrap gb-block-layout-column-gap-2 gb-is-responsive-column\">\n<div class=\"wp-block-genesis-blocks-gb-column gb-block-layout-column\"><div class=\"gb-block-layout-column-inner\">\n<p class=\"wp-block-heading has-text-align-left custom-width-heading\" style=\"max-width: 960px;margin: 0 auto;width: 100%;text-align: left; font-size: 14px;\">\nSources:\u202f<\/br>\n\n*Source: Chartwells Higher Education, 2021 <\/br>\n\n**Source:\u202fTechnomic, Inc. College &#038; University Trend Report, 2012 <\/br>\n\n***Source: Innova Market Insights &#8211; Consumer Trends Report, 2025 <\/p>\n\n\n\n<!-- Floating Kikkoman Request Button -->\n<div class=\"kikkoman-popup\" id=\"kikkomanPopup\">\n  <div class=\"popup-header\" id=\"popupHeader\">\n    <span class=\"popup-text\">More Recipes and Info<\/span>\n    \n      \n    \n  <\/div>\n\n  <div class=\"popup-content\" id=\"popupContent\" style=\"text-align:center;\">\n    <a href=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/02\/2025-CU-Brochure-8.5-x-11-in.pdf\"><img decoding=\"async\" src=\"https:\/\/kikkomanstg.wpengine.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/03\/discover_popup.webp\" alt=\"Kikkoman Sample\" class=\"popup-image\" style=\"width:80%; height:293px; margin: 0 auto 10px;\"><\/a>Click <a href=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2026\/02\/2025-CU-Brochure-8.5-x-11-in.pdf\">here<\/a> to download our free Discover Campus Dining brochure, packed with info, inspo, and on-trend recipes for College &#038; University dining.<\/a>\n  <\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-genesis-blocks-gb-columns gb-layout-columns-1 one-column\"><div class=\"gb-layout-column-wrap gb-block-layout-column-gap-2 gb-is-responsive-column\">\n<div class=\"wp-block-genesis-blocks-gb-column gb-block-layout-column\"><div class=\"gb-block-layout-column-inner\">\n<p><\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>At the University of Vermont, Kikkoman Kitchen Cabinet Chef Ryan Hickey is bringing fresh ideas\u2014and serious crave-factor\u2014to plant-based, vegetarian, and vegan cooking.<\/p>\n","protected":false},"author":1,"featured_media":5057,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":true,"footnotes":""},"page-type":[83],"class_list":["post-5056","page","type-page","status-publish","has-post-thumbnail","hentry","page-type-blog-page"],"acf":{"blog_page_link_text":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - 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