CULINARY CHALLENGE
R E C O G N I T I O N
The 11th annual Culinary Challenge showcased the skills of chefs at member institutions in an exciting live-action competition presented at the NACUFS National Conference. The contestants, chosen in regional culinary challenges, each had 60 minutes with an additional five minutes for plating, to produce four portions of a creative entrée using beef tri-tip as the mandatory ingredient, with side dishes and sauces to create a nutritionally balanced plate.
C A M P U S D I N I N G TO DAY
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Kris Saradpon, chef at San Diego State University, was awarded first place in this year’s competition. Saradpon won the challenge and a gold medal from the American Culinary Federation (ACF) with his dish, “The Tri-Tip Trio.” The beef tri-tip was highlighted and prepared three different ways: raw and finely chopped; seared as a steak; and cubed and braised like a pot roast. Each preparation had its own accompaniments including Dijon mustard and micro greens; mushroom duxelle, batonnet zucchini, caramelized red onions, and a crunchy potato gaufrette; and hand-mashed Yukon Gold potatoes, a rich brown sauce, peas, and tournéed carrot. Receiving second place and an ACF gold medal was Lauren Anne Stevenson of Rutgers, The State University of New Jersey, with her dish, orange ginger marinated tri-tip beef with a soba noodle salad and emulsified wasabi-cucumber vinaigrette. Sarah Finster of Rice University took home third place and an ACF gold medal for her dish, pan-seared beef tri-tip over braised beef, sautéed black beans served with caramelized plantains, tournéed carrots and chimichurri sauce. An ACF gold medal was awarded to Sarah Melo of Brown University. ACF Silver Medals were awarded to Anne Jacobsen from the University of Iowa and Brian Kearney from the University of Colorado at Boulder. Three certified executive chefs judged the competition. Judging criteria were based on the taste of the finished product, the demonstration of cooking skills and culinary techniques, and the practice of organizational skills, including sanitation principles.
Kris Saradpon (above) puts the finishing touches on his winning dish (left). 2011 Culinary Challenge contestants, from left: Anne Jacobsen, Lauren Ann Stevenson, Kris Saradpon, Sara Melo, Sarah Finster, and Brian Kearney.