In the News – 1856 – Auburn University

In the News

THE ELEGANT RESTAURANT WHERE AUBURN CULINARY STUDENTS EARN THEIR STRIPES

Garden & Gun | August / September 2024

Though young, the whole enterprise is already providing a glimmer of hope in the South for a hospitality industry.

At 1856, students serve diners such seasonal plates as foraged-mushroom gnocchi while classmates chop, stir, and sauté in its kitchen under the tutelage of each year’s chef in residence.

THE NEW SOUTHERN HOSPITALITY

Good Grit/ August 26, 2024

Auburn is leading the way – Auburn’s charm extends beyond the gridiron, weaving through the historic roots of Southern hospitality and into a progressive, evolving food scene.

1856 – Culinary Residence is more than a restaurant; it’s an educational experience that emphasizes sustainability, creativity, and the art of hospitality.

french chef to take the helm at acclaimed alabama restaurant

Alabama Life & Culture | July 22, 2024

French chef Joel Antunes of Le Logis in Cognac, France will be the third Chef in Residence. Born and raised in southern France, Antunes earned his culinary stripes in some of France’s top restaurants.

Antunes shares his excitement with media stating that he “can’t wait to spend time in the classroom and in the kitchen, helping shape the next generation of culinary professionals”.

The best new restaurant in alabama: 1856 - Culinary residence

Southern Living | March 6, 2024

It might seem odd to go to a college campus for a high end meal, but not if you’re at 1856 – Culinary Residence at Auburn University’s new Tony & Libba Rane Culinary Science Center. The “teaching restaurant” where students work under chefs-in-residence (currently Ford Fry) and a chef de cuisine (Thomas Baco-Wang) to create a sophisticated environment for lunch and dinner, with dishes like tagliolini with scallops, toasted garlic, parsley, and lemon.

Auburn’s 1856 – Culinary Residence: Nurturing the next generation of top culinary experts

Soul Grown | August 18, 2023

Students in the culinary and hospitality program get hands-on experience, learning the myriad details of running a restaurant. A chef in residence, who changes annually, oversees how fine dining and the classroom intersect at the restaurant.

Chef Ford Fry is the second Chef-In-Residence at 1856 – Culinary Residence, named for the year Auburn University was founded. An Atlanta-based chef and restauranteur, his porfolio includes nearly two-dozen mostly distinct establishments in four states.

Wine Spectator
Best of Award of Excellence

Wine Spectator | June 26, 2023

In summer 2022, the Tony and Libba Rane Culinary Science Center at Auburn University opened its teaching restaurant, 1856–Culinary Residence, named after the year of the university’s founding. This high-end restaurant wouldn’t be complete without wine director and instructor Thomas Price’s 650-label, Best of Award of Excellence–winning program, which focuses primarily on France, Spain, Italy, California and Oregon.

Artful Hospitality & Scholarship

Covey Rise | June/July, 2023

In this issue of Covey Rise, we explore the clear mission of The Laurel Hotel & Spa at Auburn University to provide world-class hospitality and an epicurean experience.