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Creative Thought at Work
Skidmore took bronze in the 15th annual Tastes of the World Chef Culinary Conference, a weeklong gathering of some 150 chefs from across the US. For Skidmore, dining-services production manager Mark Miller led baker Robin Hozley and cooks Stuart Schwartz and Kelly Zimmerman in tackling the “mystery box” challenge. The theme was “world street food with local flavor,” and the box’s must-use ingredients were striped bass, short ribs, sirloin, strawberries, nectarines, rhubarb, vegetable stock, yellow beets, asparagus, risotto, and shrimp. Each team had 45 minutes to plan, followed by two hours to cook an entrée, appetizer, and dessert, plus one hour to cook a buffet entrée for 12. The Skidmore cooks’ creations—including braised short ribs with Asian slaw, yellow beet risotto, and strawberry mousse with rhubarb sauce—missed a silver medal by only half a point. Already some of their menu items have been added to the meal-plan offerings at Murray-Aikins Dining Hall.
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