Chef Robert Danhi to Share Case Study on Rolled Omelets for Show Attendees

CHICAGO (May 30, 2019)—The American Egg Board and Michigan State University (MSU) team up to present at the National NACUFS conference in Denver, Colorado. Attendees will also be able to find the American Egg Board at booth #1041 throughout the event

The “Increasing Efficiency by Innovating with Rolled Omelets” presentation will take place Saturday, July 13 at 9:45 a.m. in the Governor’s Square 10 room. Leading the demonstration will be James Beard Finalist and award-winning author Chef Robert Danhi. Chef Danhi will present the case study featuring work done with Chef Kurt Kwiatkowski, MSU corporate chef and 2019 Chef of the Year in Michigan.

“Working with the American Egg Board and Chef Danhi was a great experience,” said Chef Kwiatkowski. “We knew the omelet station was popular, but it was good to take a step back and ask: How can we innovate and make this process less chaotic for our students? I believe other universities looking to refresh their wellness options will glean lots of good tips from this demonstration.”

Connected by the Eggin’UOn! program in 2018, Chef Danhi and Chef Kwiatkowski collaborated to find a new, more efficient solution to the popular omelet station at Michigan State University. After implementing the rolled omelet concept, Chef Kwiatkowski reported great feedback from students — especially those looking for fast better-for-you options in the morning.

For a full conference schedule, visit For more information on how to partner with the American Egg Board to enhance student dining experiences, visit