15 March 2013
Congratulations to Chef Jason Haus, who earned the Silver Medal at Wednesday night's NACUFS northeast regional culinary competition at SUNY Cortland. We livetweeted the event on @CornellDining, and lots of folks got to follow along as Jason prepared his dish.
Jason, who's a sous chef at Robert Purcell Marketplace Eatery and has been working at Cornell Dining and Cornell Catering for about 15 years, prepared a duck involtini wrapped in Parma ham, served with a bing cherry compote and Malbec gastrique, and braised kale, beet greens, and julienned leeks in duck fat.
Jason was up against eight competitors from around the northeast region, including Chef Justin Lizotte from Tufts, Chef Cyril Ortigosa-Liaz from Yale, and Chef Christopher Mejia from SUNY Geneseo.
The competition required the chefs to prepare a duck dish, and they got creative! In addition to Jason's dish, there were duck tostadas, three-bean duck chili, Tellecherry peppered duck breast, and more.
Jason, who's from Candor and lives in Newfield with his family, had a big cheering section of Cornell Dining and Cornell Catering colleagues rooting for him.