09 February 2017
A four-person team from Cornell Dining finished 2nd in a “Chopped”-style contest featuring executive chefs from colleges and universities across the Northeast. The competition required each team to prepare a menu from the same array of ingredients.
Ithaca, NY, February 9, 2017 – Last month Cornell Dining placed second in a chopped-style cooking competition presented by the American Culinary Federation (ACF) Conference and Skidmore College. Four-person teams representing 11 institutions were required to prepare a three course meal including appetizer, entrée, and dessert.
The judging panel consisted of two certified master chefs, and contestants were judged on originality, taste, and presentation. The master chef judges also awarded or deducted additional points for timing, teamwork, utilization of food, skills, sanitation and overall preparation.
Ingredients consisted of a market basket of Bison Flank Steak, Skate Fish, Pheasant and 24 other ingredients, all of which needed to be used.
"I'm very proud of the preparation and the work ethic this team has shown," says Steven Miller, Senior Executive Chef at Cornell Dining. "It's an honor to bring home the Silver Medal and we look forward to the next ACF Conference," he adds.
In addition to the competitive judging and awards for the three course meal, all contestants returned to make a family style meal as lunch for all conference attendees.
Please join Cornell Dining in congratulating the following team members for their Silver Medal award!
About Cornell Dining
Cornell Dining operates 29 on-campus eateries and serves more than 26,000 meals a day. We are 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 our commitment to Menus of Change and The Business of Healthy, Sustainable, Delicious Food Choices. For more information, visit dining.cornell.edu.