Chef Travis Johnson has made Tulane University’s dining hall the place to be. As the university’s executive chef, Johnson developed his menu with sophisticated young students in mind. He works with fresh ingredients, healthy options, and a sense of environmental and social responsibility. He brings education to the table, helping student diners make informed food choices to achieve their personal health and wellness goals while demanding local, sustainable options. A recent recipient of the American Culinary Federation of New Orleans Best Chef of Louisiana award, Johnson has spread his fervor for Jazzmen rice to the entire Sodexo University Dining District, which encompasses Loyola, Xavier, Dillard, Southern, Delgado, and Nicholls State universities. “I believe Jazzmen rice falls into three of our six key pillars: sustainability, culinary innovation, and community. Its gluten-free attributes and non-genetically modified qualities appeal to our environmentally aware students and to me as a chef.
“We strive to use the most closely available local, fresh products we can find, and Jazzmen brown aromatic rice is one of the key ingredients in many of our dishes. Its nutty, inviting aroma brings out the best in our ethnic dishes, and its versatility has made it a staple at our Rice Bar. It is also my go-to ingredient when creating New Orleans-style dishes.”