Dining Services 2018 Culinary Competition

You Are Invited to Attend All or Part of the 2018 Culinary Competition!

The Department of Dining Services will hold its annual Culinary Olympics on Tuesday, January 9, 2018. The event will take place at the South Campus / Rome Ballroom located on the University of Connecticut, Storrs Campus. The first event is the “Recipe Contest” that is scheduled to begin at approximately 8:30am on Tuesday. Recipes must be prepared on site for 12 portions, and must fall into one of the following categories: Appetizer / Entrée’ / Dessert. Recipes will then be judged on the following criteria: Clarity of Recipe / Creativity of Dish / Cooking Techniques / Use of Ingredients / Taste and Texture.

9:30am Chef Cooking Demonstration – Nick Stanchfield, Sous Chef, Cafemantic, https://cafemantic.com/

10:30am-1:30pm: UConn Bakery Demos and Displays – Stop by and learn the art of decorating from our professional pastry chefs and bakers.

The final event is scheduled to begin at approximately 12:30pm and is called “BOILING POINT”. This is our version of the “Iron Chef” competition that will involve teams of three chefs representing the different dining facilities within the department. Each team will be presented with a mystery box of ingredients, and using miscellaneous items from our pantry, prepare three different Tapas (small food or appetizer) on each plate. Teams will have 75 minutes to prepare their dishes for 4 judges. Teams will then be scored on the following criteria: Creativity of Dish / Cooking Techniques / Use of Ingredients / Taste and Textures. (Teams are not allowed to bring ingredients or use ingredients that are not supplied by competition)

“Award Presentation immediately following Boiling Point”

 

Schedule of Events

9:30am Cooking Demonstration: Nick Stanchfield, Sous Chef, Cafemantic, https://cafemantic.com/

10:30am-12:15pm Recipe Contest Judging

  • Judge: Chef Will Deason, Willimantic Brewing Company / Main Street Cafe www.willibrew.com
  •  Judge: Marc Hussey, Cigna-Corporate Foodservice Manager, www.cigna.com
  •  Judge: Chef Gary Moquin, Culinary Arts Instructor, Windham Technical High School, Willimantic, CT, http://windham.cttech.org/index.html
  • Judge: Bonnie Burr, Assistant Director/Department Head, UConn Extension, College of Agriculture, Health and Natural Resources, http://www.extension.uconn.edu/bio/burr-bio.php 

12:30pm-4:45pm “Boiling Point” Competition

  •  Judge: Chef Christopher Prosperi, Chef-Owner, Metro Bis Restaurant, Simsbury, CT. www.MetroBis.com
  • Judge: Chef Tyler Anderson /Chef-Owner, Millwright’s Restaurant and Tavern, Simsbury, CT, “The Cook and the Bear Restaurant”, West Hartford, CT, Bravo-“Top Chef” http://www.bravotv.com/people/tyler-Anderson
  • Judge: Rand Richards Cooper, Novelist, Longtime Food and Travel writer and Food Critic with The New York Times. http://www.nytimes.com/

“Award Presentation immediately following Boiling Point”

 For additional information, contact: 

http://www.dining.uconn.edu/ or email at Robert.landolphi@uconn.edu.