This year’s Culinary Olympics was extra special celebrating our 20th year in 2020! Thank you to not only all of our talented chefs and bakers who participated in the recipe contest and Boiling Point competition but to the judges and coordinators who took time out of their day to make this event a success. Extra special thanks to Sysco Corporate Executive Chef Neil Doherty for his informative presentation and demo of vegetarian barbacoa quesadilla and plant-based bibimbap. Congratulations to all the winners!
List of winners | List of Boiling Point Competition Dishes
Fox 61:
https://fox61.com/2020/01/14/uconn-hold-20th-culinary-olympics/
Willimantic Chronicle
UConn chefs boiling over with creative ideas
