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Developing new and exciting menu options, enhancing meal plans with nutritious, accessible food options and planning events — this is just the beginning of a day in the life of the chef de cuisine of culinary development, Paige Knebel.
Knebel and the dining team are constantly looking for ways to improve the student experience, one bite at a time.
University Communication and Marketing took a peek behind the scenes with Knebel.
Can you tell us more about your role at the university?
My role touches many aspects of the university’s dining program. I focus on enhancing the culinary experience across all dining centers, retail outlets, catering services and, most exciting right now, our team is deep in development for our new Nebraska Union concepts. A key part of my work involves collaborating with our team to bring exciting new options to campus. For example, I had the pleasure of working with our on-campus coffee house, Tazza Coffee, to launch two new locations with grand openings last fall — at the Kiewit Café and the Scott Engineering Building — as well as develop a new line of energy drinks called “Tazzergy Boost” this past spring.
Additionally, I’ve enjoyed partnering with our sustainability groups on initiatives like the ReusePass program, which we introduced at Selleck Food Court this past fall, and some cross-functional partnerships like working with our friends at myhousr to provide a well-rounded housing experience from start to finish for all University of Nebraska–Lincoln students.
At its core, my role is all about enriching the student dining experience through creative, nutritious and accessible food offerings and events that reflect both student preferences and evolving culinary trends.
How did you get into culinary development and the chef industry?
I actually started my career in non-profit fundraising and development, where I worked for about 10 years. During that time, I began to develop a real love for cooking — especially recipe development and ingredient exploration. In my mid-20s, that passion grew into something I wanted to pursue more seriously and I realized it could become a career.
I made a bold decision to go back to school for culinary arts and during that time, I was introduced to food journalism, where I discovered how food can be used as a universal language to tell stories and connect people. From that point on, I was hooked. What I love most about this industry is that you’re always learning — whether it’s new techniques, cultural perspectives or innovations in sustainability or nutrition. There’s endless room to grow and that’s what keeps me inspired every day.
How are you and your team working to bring the campus community more nutritious, exciting meal options?
This is such an exciting time to be part of the university's Dining Services team. We’re using the summer months to actively taste, test and develop several new menus and culinary concepts that we’re aiming to roll out in the upcoming school year. There’s a lot of energy among our chefs and team members right now. We have a talented group that’s truly passionate about bringing fresh, creative ideas to life.
For me, being a bridge between Dining Services and the student body really comes down to listening. I make it a point to connect with students regularly, whether through informal conversations or by keeping an eye on food trends and student interests on social media. That insight helps guide our development process.
We’re also building stronger relationships with outside vendors, businesses and community organizations to explore new, innovative products and ingredients. The goal is to keep evolving — offering food that’s not just nutritious and inclusive, but also exciting and relevant to the student experience.
Where does your culinary inspiration come from, and how do you find ways to continuously improve the dining experience for Huskers?
I believe the best way to learn is to eat and travel; it really is as simple as that. For me, culinary inspiration comes from experiencing food firsthand through travel — eating and engaging with the people who grow and create it. While there’s value in cookbooks and food shows, nothing compares to walking through a local farmers’ market or street fair, tasting something new and hearing the story behind an ingredient or product. That’s what excites me most: small makers, raw ingredients and the deep sense of place and culture that food can carry.
We’re working hard to bring more of that spirit to campus by forming partnerships with local vendors and growers. One example is our recent collaboration with The Mill Coffee — local roasters with a great story and a real passion for their craft. These types of partnerships not only support our community but also help us offer Huskers high-quality options they can feel good about.
Continuous improvement in dining starts with curiosity and a willingness to keep learning, experimenting and listening — to students, to staff and to the broader food landscape. This mindset drives everything we do.
What is your favorite part of working in culinary development at Nebraska?
My favorite part of working in culinary development at Nebraska is being in the kitchen, whether it’s developing new menu items or supporting one of our dining centers. That hands-on creative work is incredibly rewarding. A very close second, though, is the opportunity to work directly with students.
Looking back on this past year, some of the highlights for me were the events I collaborated on with the Residence Hall Association and the National Residence Hall Honorary, especially the cooking classes. They were not only fun, but also a great way to connect with students, hear their feedback firsthand and share the joy of cooking in a more personal setting. Those experiences really reinforce why I love what I do.
Part of your role also consists of putting on events in the dining halls. Walk us through the process of planning events like these.
One of the most important things to understand about planning events in dining is that nothing happens alone. It’s always a team effort. Every successful event or concept is the result of collaboration between chefs, dining staff, marketing and student partners.
The planning process usually starts with a brainstorming session or discussion around a theme or idea. From there, we break it down into key components: menu development, décor, marketing strategy and social media outreach. Each of these elements plays a role in creating a full, immersive experience — not just a meal.
We also look at opportunities to bring in campus or community partners who can add value or a unique touch to the event. For example, during our Cultural Cuisine Nights, we collaborated with the Lincoln Public Schools steel drum band to enhance our Caribbean-themed evening and invited the Lincoln Asian Community and Cultural Center's lion dancers for our Lunar New Year celebration. These kinds of partnerships help us create memorable, culturally-rich events that go beyond the plate.
Is there something most may not know, but would be interested to know about the behind-the-scenes work in Dining Services?
One thing many people might not realize is just how vast and diverse our dining program really is. Last school year alone, we served over three million meals on campus. That’s an incredible volume of food and effort happening behind the scenes every single day.
What’s especially exciting is that those meals are spread across 30-plus unique, on-campus dining brands, each with their own identity. We put a lot of care into offering variety and, more importantly, customization. Whether it’s meeting specific dietary needs — like providing safe, fully gluten-free options at Moxie’s — or offering flexible mobile ordering where students can customize their meals on the go, we’re always looking for ways to better serve individual preferences.
Even in our all-you-care-to-eat locations, we’re constantly rotating menus and exploring creative new offerings to keep things fresh and engaging. There’s an incredible amount of planning, collaboration and innovation behind the scenes, all driven by the goal of creating an inclusive and exciting dining experience for our campus community.
What can students look forward to in the next year from Dining Services? Any special or new meals on the menu or events to put on the calendar?
While I can’t reveal everything just yet, there’s a lot for students to look forward to! I’d encourage everyone to embrace the idea of University of Nebraska–Lincoln destination dining — make it a goal to visit all of our on-campus dining locations and brands at least once to explore the variety and creativity we offer.
We’ve started renovations in several spots around the Nebraska Union. We appreciate everyone’s patience with the construction, but we promise it will be worth the wait when you see the fresh new concepts and updated spaces we’re bringing to campus.
Some of the new offerings I’m most excited about include expanded Lucha Libre Tacos and made-to-order options, along with enhanced dinner selections at Harper Dining. If you’re passing through the plaza, you might even spot a brand-new food truck ready to serve up something delicious and different.
And of course, we’re continuing our popular Cultural Cuisine Nights, which have been a big hit and are not to be missed. Overall, our goal is to keep innovating and providing students with nutritious, exciting and approachable meals that enhance their campus experience.
