Location: The Hive dining hall at Black Hills State University (BHSU) in Spearfish, South Dakota
Overview: The International Students Organization and Sodexo at BHSU proved it’s a small world after all with its annual International Food Festival in November 2025. Students representing nine countries—and one international BHSU staff member—prepared dishes from their home cultures alongside Sodexo chefs, offering attendees an opportunity to experience personal recipes tied to home and heritage.
Each student selected an authentic dish and worked with the Dining team to scale it to 200 servings. By midday, several dishes were gone as attendees returned for seconds. Roughly 450 students, faculty, staff and community members took part this year. Entry was a $10 donation, with all proceeds benefiting the Global Jackets international student organization. This year’s event raised $1,090, a significant increase over last year.
“The dishes were incredible, the energy was great, and it was so fun seeing students and our culinary team shine together,” said Jacob Smith, senior marketing specialist for Sodexo in South Dakota.
This year’s festival included professional photographs of students with their dishes—something that may spark future projects. “It would be exciting to put together a cookbook one day,” said Kaitlin Palmer, director of international relations in international studies at BHSU. “These recipes carry real meaning for our students, and people connect with that. I’ve heard many people say it’s their favorite day of the year.”
Menu Highlights: The varied menu included dishes from 10 countries, including:
- Germany: Wiener Schnitzel
- Canada: Beaver Tails
- Japan: Japanese Curry
- Bangladesh: Bangladeshi Chicken Roast; Mango Lassi
- South Korea: Kimbap
- Nepal: Chatpate
- Ethiopia: Tibs
- Indigenous North America: Indian Tacos
- Vietnam: Spring Rolls (Gỏi Cuốn)
- India: Anda Bhurji; Coconut Rice
Takeaway Tip: When bringing cooks without professional training into the kitchen for such an event, patience and collaboration are key.
“Seeing our students work alongside BHSU Dining Staff members was so special!” said Palmer. “Even though there are cultural differences, and our students have never been in a professional kitchen before, the Dining Staff was so welcoming and helpful. They explained things so kindly and showed us everything we needed to do to be successful. It can feel hectic behind the scenes, but the team operates with precision while keeping the environment open and supportive.”
