Tuesday - April 2, 2019
$17.00 per person
Andrew Klipsch has worked for UNT Dining Services for the past 4 years. As the General Manager and Chef of Bruce Cafeteria, he oversees the operation of the busiest dining hall on campus, serving up to 5,000 guests per day. He also is heavily involved in the management and operations of the multiple campus-wide cookout events held throughout the year at UNT. Chef Andrew has a varied background in the foodservice industry. Spanning over 20 years and in locales ranging from Las Vegas to New York, he has owned two restaurants, bars and a catering facility. He has been a corporate chef, Executive Chef, and managed catering, concessions and foodservice for race tracks, music venues, golf courses and private clubs. He has designed kitchens and tailored existing kitchens to help restaurants and catering facilities meet organizational objectives. He is a Master’s student at UNT and looks forward to many more years of serving the community at UNT.
Nastassja Klipsch has grown up in foodservice. She was working in her father’s catering dish rooms at the age of 14 and running a concession stand at his outdoor music venue by the age of 16 (usually managing and training employees twice her age). Many people would grow up to resent the amount of work and dedication it takes to run a successful foodservice business. Instead, Nastassja became engaged with the work and thrived in the diversity of work she was given. She has been a cook, server and bartender. She is now a senior at the University of North Texas in the Hospitality program. She has made her parents proud as she has progressed through the program. She is a member of Eta Sigma Delta and has been on the Dean’s List and President’s List. She plans on pursuing her Master’s degree at UNT after she finishes her summer internship.
Guest Chef Menu
Warm Yeast Rolls, Rosemary Butter
Arcadian Leaf Salad with Fresh Berries
& Poached Pear, Balsamic Vinaigrette
Paneed Pork with a Dark Cherry Mustard Sauce
Rustic Garlic Mashed Potatoes, Blistered Green Beans,
and Carrots in a Sweet Soy Reduction
Chocolate Mousse with Mint Scented Whipped Cream
Each semester the College of Merchandising, Hospitality and Tourism invites a local chef to visit the Club. Students are given the opportunity to work alongside a culinary master preparing an exquisite luncheon Menu. Guest Chef Day is the most popular day of the semester and is always a sold-out event! Reservations are required for this special day, and the price is an incredible value at $17.00 or 1 ticket plus $6.00.
If you are a professional chef and are interested in volunteering your time, please e-mail us at GatewayClub@unt.edu.