Holy Cross Dining Brings Home a Silver Medal

WORCESTER, Mass. – The College of the Holy Cross dining services department has been awarded a silver medal in the culinary competition during the 15th annual Tastes of the World Chef Culinary Conference for campus food services at the University of Massachusetts, Amherst. This is the highest a team from Holy Cross has ever placed in culinary competition. The Holy Cross team included Martin Dudek, assistant director of dining services, Chef Timothy Trachimowicz, Rounds Cook Christopher Caron, and Banquet Chef Edward Rome.

The theme of this year’s conference was “World Street Food, Local Flavors,” which focused on many street foods from Latin America, the Mediterranean region and Southeast Asia.

“The competition consisted of a multi-course ‘blind basket’ challenge where each team was presented with a variety of mystery ingredients,” explained Trachimowicz. “We were given 30 minutes to create a three-course menu plus a buffet platter for 10 people using all of the ingredients at least once across the four dishes.”

The Holy Cross team cooked up the following menu:

* Appetizer: roasted golden and red beet risotto * Salad: shrimp over mixed greens with nectarines, strawberries and a pomegranate balsamic reduction * Entrée: striped bass with orange picatta sauce, sesame asparagus and a five onion potato pancake * Buffet platter: braised short rib ragout with roasted root vegetables over egg noodles

Sixteen teams, from around the country, were given a three-hour window to cook, plate and present the food to a panel of four judges.  Teams were judged on technique, flavor, use of ingredients and sanitation.

Participants also enjoyed presentations by well-known chefs and food experts such as:  Martin Yan, host of over 3,000 cooking shows broadcast world-wide;  Roland Mesnier, former White House pastry chef; and Joyce Goldstein, renowned consultant to the restaurant and food industries.

Related Information:

* Associated Press (July 14, 2009) Campus cuisine: Dorm cooking, dining hall options