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Catering's Elliot Anderson wins silver at NACUFS

30 March 2015

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! Our congratulations to Elliot Anderson, formerly of Rose House Dining Room and now a cook for Cornell Catering, who came home from NACUFS with a silver medal earlier this month.

Cornell Dining RocksElliot was competing in the NACUFS Culinary Competition at the 2015 NACUFS Northeast Region Conference in Providence, Rhode Island, where the entrants were challenged to serve up an entrée featuring buffalo flank steak using two "classical cuts." His "Duo of Buffalo" featured a raw "cruda" with Mirliton and Parmesan salad, as well as boiled "bollito" buffalo presented in a pasta coin purse accompanied by bagnet verd.

Contestants in the NACUFS competitions work unassisted and have a time limit. Points are awarded based on sanitation/work habits, creativity, skills, flavor and texture, nutritional balance and presentation.

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 

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