Culinary Support Center
About the CSC
The Culinary Support Center is Brigham Young University's very own food processing facility. This state-of-the-art facility provides products for dining locations across campus.
Food is produced around the clock to ensure the highest quality is delivered to customers each day. Being responsible for all on campus food means feeding more than 40,000 people each day.
"BYU Dining Services nourishes the campus community in a spirit of hospitality which supports learning, enhances community, and builds character."
BYU’s Executive Chef, John McDonald, arrived at the Brigham Young University with over 25 years of professional culinary experience. Educated at the Chef School at Western Culinary Institute in Portland, Oregon, Chef John’s career path included employment at the Radisson Hotel in Park City, Fort Douglas Country Club, Utah State University, and Willow Creek Country Club in Salt Lake City. He also owned a personal catering and chef business before arriving at BYU. Chef John achieved his CEC certification through the American Culinary Federation.
Executive Pastry Chef
Before BYU, Fernanda was the Executive Pastry Chef for ten years at the Grand America Hotel. At this Five Diamond hotel, she catered high-profile events for celebrities, presidents, professional athletes, religious authorities, and foreign dignitaries. As a Certified Executive Pastry Chef, she now brings her world-class quality pastries to BYU’s campus. On any given day, you will find her leading one of the largest bakery productions in a University setting, filling our campus with everything from French-themed desserts to the freshest baked goods.
The Evolution of Ice Cream
A Football Tradition
Even the making of the CougarTail is a special process. With it’s own dedicated team, CougarTails are made right before kickoff.
A Ward Favorite
BYU typically makes over 200 dozen brownies each day!