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.
Elliot 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.