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.
The 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."