From time to time this past term, culinary students set up a gourmet hot dog stand between Takena and Madrone Halls. The hot dog stand reappeared at various spots throughout campus as the school year reached its conclusion.
By sourcing ingredients from reputable suppliers and sometimes even from the campus greenhouse, the culinary team emphasized quality and sustainability. Rigorous food safety training and instructor oversight ensured that every item served was safe, consistent, and enjoyable.
The positive response from the LBCC community highlighted the value of these student-run initiatives, which not only support campus events but also help build connections between departments.
Despite challenges such as limited space and the need for careful scheduling, Chef Josh Green and his team are committed to innovation and growth. With plans for new menu items, themed terms, and potential upgrades to their mobile food service, the culinary program is poised to continue evolving.
Looking ahead, Green envisions even greater collaboration across campus, more student leadership opportunities, and a food scene that’s vibrant, inclusive, and reflective of the diverse talents at LBCC. In short, the hot dog stand is just the beginning — the culinary arts at LBCC are on a path to becoming an even more integral and exciting part of campus life.
I talked to Green and asked him a few more questions.
How do these food options serve the needs of students and staff on campus?
Our food services aim to provide quick, affordable, and delicious options that reflect what students are learning in the culinary program. They’re also a convenient way for staff and students to grab something to eat without having to leave campus, while supporting student learning at the same time.
What are the most popular items at each location?
At the hot dog stand, our house-made chili cheese dog and classic “Snoop Dogg” dog are fan favorites.
On the food truck, it depends on the term (since we rotate menus), but things like bánh mì sandwiches, loaded fries, and smash burgers are usually top sellers.
In the Santiam Bistro, items like our compressed tomatoes with goat cheese, house-made pastas, and scratch-made desserts tend to be the most popular.
Where do you source your ingredients for the hot dog stand, food store, and food truck?
We work with vendors like US Foods and McDonald Wholesale. In the past, we sometimes used ingredients from the campus greenhouse or student-grown produce.
How do you ensure food safety and quality across all three operations?
All students are trained in ServSafe food handling protocols, and we follow strict standards for time/temp control, sanitation, and allergen awareness. Instructors oversee all food prep and service, and we conduct regular reviews to ensure consistency and quality.
How have students and the broader LBCC community responded to these food options?
The response has been overwhelmingly positive. Students love the hands-on experience, and the campus community enjoys supporting student-run businesses while getting great food. It creates a strong sense of connection between departments and shows off student talent.
What role do these food services play in supporting campus events or community gatherings?
We often provide catering or pop-up services for events on campus — whether that’s serving food during Welcome Day, graduation celebrations, or collaborative events with other departments. It’s a great way for students to practice real-world skills while engaging with the broader LBCC community.
What are the biggest challenges in running multiple food operations on campus?
Scheduling and space are big challenges — we have a limited number of students and staff, and not a lot of kitchen space to work with. Balancing class time, service prep, and special events takes a lot of planning. Also, since students rotate through different stations, consistency can be tricky to maintain.
How do you manage staffing and supply chain logistics for each location?
Students enrolled in the culinary program handle much of the day-to-day prep and service as part of their training. Instructional assistants and faculty manage ordering and organization. We try to order in bulk and plan menus that work with our storage limitations and student availability.
Are there any plans to expand or introduce new menu items or services?
Yes! We’re always trying to keep things fresh and relevant. Each term has a different theme and rotating menu. We’re also working on more collaborations with other departments and possibly switching from a food truck to a purpose-built food trailer for better workflow and accessibility.
How do you see the food scene at LBCC evolving in the next few years?
I’d love to see more cross-campus partnerships — think culinary teaming up with agriculture, welding, or graphic design. We want our students to have more visibility and leadership in planning, menu development, and running services. More global flavors, more student-led initiatives, and stronger ties to the community are all part of that vision.
