Care.Connection.Community with Chef Brian Schoenbeck

April 8, 2020

Chef Brian Schoenbeck addresses several guests, sitting at their tables, during the Ivy Plus Dining Directors Conference dinner, hosted by Princeton University. March 2019.
Chef Brian Schoenbeck addresses guests at the Ivy Plus Dining Directors Conference dinner, hosted by Princeton University. Served that night for dessert was Carrot Cake with fromage blanc, celery, beets and pineapple. March 2019

These are difficult times for everyone, not just here in America, but across the globe. Im sure that as students, who are still here on campus at Princeton University, that being away from your family and friends during these trying times makes it even more difficult.

This is truly a learning curve” for each and every one of us as we take a different approach to everything we do on a daily basis as our normal routine is no longer the same.

Hopefully you can find some comfort in the food that the Campus Dining team works so hard to provide, because the one thing that hasnt changed is the hard work and dedication that goes into every meal that is prepared and that is also our approach in the bakeshop.

No matter what age we are we still have that little kid” inside of us that loves and needs something sweet and our goal is to not only provide you with the best possible desserts, but to also put a smile on your face and satisfy that sweet” craving.

On behalf of myself, the bakeshop team and everyone else in Campus Dining please remember that we are here for you and that we will always be the one constant in your life that will never change.

Stay safe. Stay healthy. Stay positive.

-Chef Brian L. Schoenbeck


Blueberry Vegan Bars
From Chef Brian Schoenbeck

Chef Brian Schoenbeck speaks with guests during a Bake Shop tasting outside of Atrium Cafe. In front of him is a table of pastries and breads.
Chef Brian Schoenbeck speaks with guests during a Bake Shop tasting outside of Atrium Cafe. October 2018

1½ cup All-purpose Shortening
2 cups Brown Sugar
¼ tsp Kosher Salt
3 tbsp Baking Powder
3 cups Baby Oats
2½ cups All-purpose Flour

In a mixing bowl, combine all ingredients together until a loose, crumbly texture is obtained.
Set aside 3 cups of this mixture for the topping and press the remainder into the bottom of a 9”x13” non-stick sheet tray.
Bake at 330 F for 12 minutes. 
Refrigerate until ready to use. 


1 cup Cornstarch
1½ cups Granulated Sugar
1 tsp Cinnamon
½ stick Margarine
4 cups Apple Juice
1 Lemon (juiced)
8 pints of Fresh Blueberries


Combine all ingredients together in a saucepan and cook over medium heat until mixture thickens.
Spread the mixture evenly over the crust.
Top with the reserved topping (3 cups).
Bake in a 330 F oven for 1 hour.
Remove from oven and allow to cool for approx. 3 hours before serving.

Two pieces of Blueberry Vegan Bars with scattered blueberries and mint leaves on a white plate.
Blueberry Vegan Bars.



A message to our community

As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.

Stay healthy and be well,
[email protected]