UVM will host a chef from Bresovica, Slovenia this year as part of the ninth annual Global Chefs event Feb. 20 and Feb. 21.

Chef Bozidar Marin joined Sodexo in early 2003, not long after he found a place as executive chef, said Paul Bahan, area marketing coordinator for dining services.

“I think that’s really interesting,” junior Amelia Traynor said.

Chef Marin is now the head chef for Sodexo Maribor, according to a University press release.

Marin is excited to share both his culture and passion for cooking with our community, Bahan said.

“I’m curious as to what they’ll be making, I don’t know anything about Slovenian cuisine but I’d be interested in trying,” Traynor said.

The Global Chef event is an opportunity for Sodexo’s international chefs to travel and share their authentic cuisine and culture, according to the press release.

“The chef’s visit sounds really interesting,” first-year Abigail Howlett said.

Since the event began in 2006, UVM has welcomed chefs from Columbia, Australia, the Netherlands, Malaysia, Peru, India, Italy and Sweden, Bahan said.

“UVM Dining Services prides itself on being creative and innovative,” said Melissa Zelazny, dining services general manager.

Dining Services has continuously explored new ideas and programs in its past.

An example of this is the compost program, embraced by UVM since the early 1990s, according to  a Dining Services sustainability initiatives 2007 pamphlet.

“I get confused whether certain things should be composted or recycled,” senior Sara Hopkins said.

Dining Services views this program “as an opportunity to educate the students on the importance of composting from the first day they arrive.”

In 2000, UVM dining began focusing on buying locally to support the region’s economy and environment.

These purchases also meet student and client expectations, according to the pamphlet.

“UVM does a good job at utilizing local and organic vendors by serving them in the dining halls,” junior Lia Vaska said.

Organic items became available to students on campus in 2003.

This trend is growing still with increased organic food options on campus every year, according to the pamphlet.

The first annual Farm-to-College day took place in March 2003, where farmers discussed some of the challenges and logistics of selling to the University.

“I think dining service’s efforts are in the right direction,” first-year Emma Hoffman said. “They really try!”

Chef Marin will be preparing lunch Feb. 20 at the Waterman Manor from 11 a.m. to 1:30 p.m.

Reservations are necessary to attend this opening event.

The lunch will feature a buffet with a Slovenian cuisine interactive cooking station, according to the press release.

 Later that evening, Martin will move to Harris-Millis to prepare dinner from 4:30 to 8 p.m.

The Marketplace in the Davis Center will be his last stop for lunch Feb. 21 from 11a.m. to 1:30 p.m.