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campus scene

Never a dull moment Mary Lynn's pedagogy
Expert opinion: Food and fitness, with Paul Arciero
Impasse in Israel? Greenberg scholar Benny Morris
Exploring gender issues Male and female imagery
Museum teaching crosses disciplines Tang's "Hudson" spans boundaries
News arts-management curriculum Zankel director debuts
Tomaselli at the Tang Truly mixed media
High-tech imaging Domozych keeping busy
Medal-winning meal Skidmore takes a bronze
Tour d'Afrique Silverman on two wheels
On wisdom, gravity, timing, and truth McCormack scholar Bill T. Jones
Newest faculty, newest scholarship 24 new faces
Sportswrap Fall sports highlights

Medal-wining meal

Danica Perry photo  
Skidmore baker Robin Hozley, cooks Stuart Schwartz and Kelly Zimmerman, and manager Mark Miller  

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.