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

Chefs from the University of Guelph have been regarded on the worldwide phase, bringing household silver and gold prizes from two latest culinary competitions.

Birch syrup remedied Arctic char, pickled ramp salad, wild rice granola, duck egg remoulade

Dem Neumann and Colin Greenidge gained silver medals at the Chef Culinary Conference hosted by the University of Massachusetts Amherst. The levels of competition, sanctioned by the American Culinary Federation, observed chefs contend in a “black box-style” celebration in which they had been delivered with a established of substances and restricted time to put together a dish.

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

Far more than 400 contributors from culinary leadership and university dining packages around the world gathered for a 7 days of motion, learning, networking and culinary excellence.

“These remarkable accomplishments reflect the U of G team’s potential to incorporate technological know-how with creative imagination,” stated U of G government chef Vijay Nair.

Nair, along with Brooke Gregoire, Andrew Bilyk and Jason Hill, brought home prime prizes from the Canadian School and University Foodstuff Services Affiliation countrywide convention in Kingston, Ont.

The group secured first put in four categories, like most effective dessert, judge’s decision, student’s choice and well-known option.

Beef cheek, corn puree, honey chili root vegetables

For this “black box-style” occasion, just about every staff had a preview of the ingredients the evening ahead of they had been needed to submit a menu of their creation to chef judges Christa Guenther, Rick Secko and Richard Hendy.

U of G cooks produced an appetizer of birch syrup Arctic char, pickled ramps and asparagus salad, and wild rice granola with a duck egg remoulade. The key course was a poblano braised beef cheek, corn puree and honey chili roasted veggies. Dessert was miso chocolate cremeaux, espresso ice product, matcha cake and yuzu Saskatoon berry puree.

Not only was the menu offered to the judges, but it was also dinner for the 200 convention attendees.

“This was an outstanding general performance from equally U of G teams,” Nair explained. “The accolades were being significantly meaningful as they mirror the appreciation and admiration of their fellow friends and pupils.”

The foods provided on campus by U of G Hospitality Expert services is regularly rated as the ideal in Canada.


Chef Vijay Nair
[email protected]