18 May 2015
Kudos to Cornell Catering sous chef Tim Oltz, who landed a Gold Medal
earlier this month at SUNY Delhi's annual ACF-sanctioned Culinary Salon
competition! We always love sending our staff to competitions, because
not only do they always reflect well on Cornell Dining, they often come
home with pretty hardware!
Cornell Catering Chef Bernard Oshaben says, "A big thank you to Tim
for his hard work and efforts in keeping Cornell at the top and making
our Dining programs stand out!" Tim is preparing to compete in the
American Culinary Classic at the end of July, at the American Culinary
Federation's national convention in Orlando.
object of the competition was a cold food platter for eight, and Tim's
"Autumn Turkey Harvest" platter featured Hickory Smoked Turkey Breast,
Roasted Stuffed Turkey Wing with pan-roasted turkey thigh and herbs,
Turkey Liver Terrine with sage stuffing wrap and filled with apple and
orange, Butternut Squash Salad with brussels sprouts and fresh pears,
Mixed Mushroom Salad dressed with honey sherry vinaigrette, Couscous and
Quinoa Pilaf with golden raisins, and Split Pea Filled Potato Cups.
"The cold food platters take 15 to 20 hours to prepare," says Cornell
Dining Executive Chef Steven Miller, "and take a lot of detail-oriented
skill to build."
About Cornell Dining
Cornell Dining is consistently ranked in the Princeton Review’s top ten for best campus food among all colleges and universities in the country. That high rating comes from customer surveys, and reflects Cornell Dining’s commitment to serving
high-quality foods that are healthy and creatively prepared with
genuine care for a diverse community. Cornell Dining operates more than
30 on-campus eateries – which include all-you-care-to-eat dining rooms, cafés, coffee houses, food courts, and convenience stores – and serves more than 26,000 meals a day to members of the Cornell community. For more information, visit dining.cornell.edu.