U of G Chefs Showcase ‘Canada’s Food stuff University’ in Winning Culinary Competitions

Cooks from the University of Guelph have been identified on the global phase, bringing household silver and gold prizes from two current culinary competitions.

Dem Neumann and Colin Greenidge gained silver medals at the Chef Culinary Meeting hosted by the College of Massachusetts Amherst. The opposition, sanctioned by the American Culinary Federation, saw cooks compete in a “black box-style” party in which they were provided with a set of ingredients and limited time to prepare a dish.

They dazzled the judges with a menu of crispy crab and backyard slaw with burnt orange dressing, stuffed quail with shallots, sage and a cranberry bean cassoulet and completed with peaches and product crumble.

Additional than 400 members from culinary leadership and university dining plans around the globe gathered for a week of action, mastering, networking and culinary excellence.

“These amazing achievements reflect the U of G team’s capacity to combine technical expertise with creative imagination,” said U of G executive chef Vijay Nair.

Nair, alongside with Brooke Gregoire, Andrew Bilyk and Jason Hill, introduced residence best prizes from the Canadian School and College Food Solutions Affiliation national convention in Kingston, Ont.

The staff secured to start with spot in four categories, including most effective dessert, judge’s decision, student’s selection and popular option.

For this “black box-style” occasion, every single staff experienced a preview of the elements the night in advance of they have been necessary to post a menu of their generation to chef judges Christa Guenther, Rick Secko and Richard Hendy.

U of G chefs made an appetizer of birch syrup Arctic char, pickled ramps and asparagus salad, and wild rice granola with a duck egg remoulade. The primary program was a poblano braised beef cheek, corn puree and honey chili roasted vegetables. Dessert was miso chocolate cremeaux, espresso ice cream, matcha cake and yuzu Saskatoon berry puree.

Not only was the menu presented to the judges, but it was also meal for the 200 meeting attendees.

“This was an superb general performance from both U of G groups,” Nair mentioned. “The accolades have been specifically meaningful as they replicate the appreciation and admiration of their fellow peers and learners.”

The meals supplied on campus by U of G Hospitality Providers is regularly ranked as the very best in Canada.

Make contact with:

Chef Vijay Nair
[email protected]