Meet McNary's newest chef

Building in the French Quarter in New Orleans

New chef brings a little taste of New Orleans to campus

 

McNary’s newest chef, Coty MacDonald, cut his culinary chops in New Orleans, and he plans to bring a little of what he learned to campus. 

In February, he featured classic southern dishes in a creole pop up that featured shrimp and sausage gumbo, chicken and sausage jambalaya, vegetarian braised collard greens and jalapeno hush puppies.

MacDonald is one of 15 professional chefs at Oregon State University who craft recipes, select ingredients and plan menus for University Housing & Dining Services. They’re some of the talent behind everything from catering and the OSU Bakeshop to special events like the Creole Pop Up and the meals served on campus every day.

MacDonald grew up in Portland but moved to New Orleans when he got serious about food in 2004.

“I had $300 in my pocket and no plan,” he said, “but I made it work.”

He volunteered, and eventually landed a job, at the renowned Commander’s Palace, which has seven James Beard Awards and a spot in the Culinary Institute of America’s Hall of Fame.

That’s where he learned to make all the classics and hone his skills including using his sense of smell to create roux, a mixture of fat and flour.

“It’s a simple recipe,” he said, "but it’s the foundation of so many good things for New Orleans food.”

The chef also worked at a café in the French Quarter making beignets for a while. MacDonald loved the city’s creative energy with music on every corner. It seemed like everyone was a chef, musician or artist, he said.

He lived in New Orleans for about a year before Hurricane Katrina devastated the city. His time there was short, but it was formative.

MacDonald is excited to bring more unique dining experiences to Oregon State University, particularly using produce from the food forest near Callahan Hall in his recipes. Come check out one of the upcoming events at McNary.

Upcoming dining events at McNary Dining Center: