Last month a four-person team from Cornell Dining placed second in a Chopped-style cooking competition presented by the American Culinary Federation (ACF) Conference and Skidmore College. Teams representing 11 colleges and universities across the Northeast prepared a three-course meal of appetizer, entrée and dessert.
Two certified master chefs judged contestants on originality, taste and presentation. The judges awarded or deducted points for timing, teamwork, use of food, skills, sanitation and overall preparation.
All teams needed to use the same ingredients: a market basket of bison flank steak, skate fish, pheasant and 24 other ingredients.
The team from Cornell consisted of Ivy Fillion, short order cook; Jacob Kuehn, West Campus operations manager; Leticia Andrade, sous chef, Cornell Catering; and Stephen Landon, cook.
“I'm very proud of the preparation and the work ethic this team has shown,” said 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.”
All contestants made a family-style meal as lunch for all conference attendees.
Cornell Dining operates 29 on-campus eateries and serves more than 26,000 meals a day. It has consistently ranked in the Princeton Review's top 10 for best campus food among all colleges and universities in the country.
- Nancy Doolittle