Dining Services
8th Annual Culinary Competition
The Department of Dining Services will hold its annual Culinary Olympics on Thursday January 17, 2008. The event will take place at the Putnam dining facility located on the University of Connecticut, Storrs Campus.
The first event is the "Recipe Contest" that is scheduled to begin at approximately 8:30am on Thursday.
- Recipes must be prepared on site for 12 portions, and must fall into one of the following categories: Appetizer / Entrée’ / Dessert.
- Recipes will be judged on the following criteria: Clarity of Recipe / Creativity of Dish / Cooking Techniques / Use of Ingredients / Taste
The second event is the “Cake Decorating Challenge” that is scheduled to begin at 10:30am and finish at 1:30pm. Participants will bring ready baked or dummy cakes of any size and shape.
- Cakes must be a minimum of three tiers and be prepared for a teenaged boy or girls birthday.
- The cakes will then be judged on the following criteria: Creativity of cake design / Appearance / Technique / Use of materials
The final event is scheduled to begin at approximately 12:15pm and is called "BOILING POINT".
This is our version of the “Iron Chef” competition that will involve teams of three chefs representing the different dining facilities within the department. Each team will be presented with the same protein, and using staple ingredients from our pantry, prepare three different Tapas (small food or appetizer) on each plate. Teams will have one and one half hours to prepare their dishes for 4 judges.
- Teams will be scored on the following criteria: Creativity of dish / Cooking Techniques / Use of Ingredients / Taste and Textures
Schedule of Events
8:30am –“Recipe Contest” Begins
9:30am-10:30am Chef Demonstration-Ct Culinary Institute, www.ctculinary.edu
10:30am-1:30pm “Cake Decorating Challenge”
10:30pm-2:00pm Cake Decorating Challenge Judging
10:30am-12:00pm Recipe Contest Judging
- Judge: Chef Glenn Lemaire / Professor of Culinary Arts, Manchester Community College, GLemaire@mcc.commnet.edu
- Judge: Chef Shirley Dunnack, Culinary Arts Instructor, Windham Technical High School, Shirley.Dunnack@PO.state.ct.us
- Judge: Sandra Jenkins, Professor Social Sciences and Hospitality Management, Manchester Community College, SJenkins@mcc.commnet.edu
- Judge: Chef Carl Stafford / Associate Professor / Hotel Tourism & Foodservice Management, Manchester Community College, CStafford@mcc.commnet.edu
12:15pm-4:45pm “Boiling Point” Competition
12:30pm-1:30 pm Chef Demonstration-Chef Michael Kelly, “Sauce” Restaurant, Glastonbury, CT, Michael@saucect.com
1:45-4:05pm Boiling Point Judging
4:15-4:45pm Awards
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Directions
From the West (heading through or from Hartford): Take Interstate 84 East to Exit 68. From exit, take a right onto Route 195, 7 miles to UConn.
From the East (heading from Boston toward Hartford): Take Interstate 84 West to Exit 68. From exit, take a left onto Route 195, and follow directions above.
From Route 84
After entering the campus, look for a right (at large white church) onto North Eagleville Rd. Follow North Eagleville Rd taking a left at light onto Hillside Ave, and then your next right onto Alumni Drive. Putnam Refectory is located on the left on top of the hill. Please follow signs for available parking lots. Any questions please call 486-4201 or 234-6466.
From Southeast
The event will take place at the Putnam dining facility located on the Storrs Campus. Putnam can be reached from Rt 195 North through campus.
After entering the campus, look for a left (at large white church) onto North Eagleville Rd. Follow North Eagleville Rd taking a left at second light onto Hillside Ave, and then your next right onto Alumni Drive. Putnam Refectory is located on the left on the top of the hill. Please follow signs for available parking lots. Any questions please call 234-6466 or 486-4201.
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More Information
For information please contact Robert Landolphi at 860-234-6466 or Robert.landolphi@uconn.edu.
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