Western chefs take bronze in national competition
By Communications Staff
July 11, 2014
Team Western served up their best and took home bronze at the annual Canadian College & University Food Services Association (CCUFSA) Chefs’ Competition, a key highlight of the CCUFSA national conference in Niagara Falls, Ont., last month.
Team Western consisted of Carrie Schnurr, Residence Dining unit manager; Stacey Blois, Residence Dining chef; Andrew DuHasky, Residence Dining chef; and Kristian Crossen, Windermere Manor chef.
The team started planning their competing meal well in advance, as they were required to develop a three-course menu based on local products. They were on-site as of Wednesday, as all prep had to be done at the hotel (another one of the contest rules).
Western’s menu included an appetizer of beet and horseradish-cured Lake Ontario pickerel, red fife and buckwheat bilini, horseradish creme fraiche and golden beet relish; a main dish of roasted Ontario lamb loin, lavender honey-glazed smoked lamb ribs, local grains savoury granola, baby braised fennel, fennel puree lamb jus with local fried cherries; and dessert finished with fromage blanc and honey Bavarois, Niagara raspberry, micro basil and chocolate pecan crumble.
“They put in a couple of really long days to ensure their menu and service was perfect,” said Janet Smith, Western Hospitality Services marketing manager.
“All the teams did an incredible job, but my vote, of course, went to Team Western. All three courses featured were amazing. The team certainly did Western proud with their culinary creativity.”
8:30 a.m. to 5 p.m.
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