UW Food Services is an award winning department that includes awards received for culinary competitions to the information that we provide to our customers.

UW chefs best in Canada — again

winners A quartet from UW’s food services department whipped up pork tenderloin, strawberry timbale and a few other treats to win the gold medal in a competition for Canadian campus chefs this summer.

The honour came at the annual conference of the Canadian College and University Food Service Association, held in Kingston June 24-29 with a general theme of “sustainability”.
The team of (pictured left to right) Denise McMaster, Sharron Pruss, Roland Lynn and James Peacock, scoured Kingston to use their local system, buying flowers, fruits, vegetables at a local farm market, purchasing locally baked bread. They also used fair-trade organic chocolate in the dessert.

This year’s sustainability theme struck close home with us because we have been successfully running a seasonal farm market on our campus with locally sourced produce. Our lead chef, Roland, took his inspiration from our campus farm market to develop this fresh market menu. He wanted it to be earthy, as close to natural as possible and focused on building intense flavours using raw ingredients to enhance the taste experience and please the palate.”
So here’s the prize-winning menu:

Appetizer: Ontario Spring Vegetable Roll with Asian Slaw – a blend of fresh vegetables with a hint of local goats cheese complemented by locally grown Asian vegetables and accompanied by Hellmann’s Sesame Thai dressing… skilled knife techniques minimise the use of energy-using machines and allow the nutrition value of each item to be at its peak.
Entrée: Stuffed Pork Tenderloin with Cherries and Green Apples – fresh spinach, sweet potato, cherries and green apples as the basis for this stuffed Ontario pork tenderloin glazed with local maple syrup and Knorr’s apple demi-glaze.
Vegetarian Entrée: Roasted Quinoa and Sweet Potato Tian – a blend of high protein and ancient grains with vitamin-enriched sweet potato topped with colourful peppers and garnished with Hellmann’s red pepper and basil sauce.
Vegetable: green bean parcels fresh from the earth, lightly blanched and finished with Bertoli olive oil.
Potato: Pesto infused roast potatoes, roasted for full flavour and enhanced with Knorr pesto paste.
Dessert: Warm Strawberry Timbale, a concoction of fresh Ontario strawberries and crisp blueberries paired with a fair-trade, organic, molten chocolate centre and enhanced with a sauce using Lipton African sunset red tea.

NACUFS Loyal E. Horton Dining Award for the most successful ideas in menu, presentations, special event planning and new dining concepts.

2000 – 1st Place Catering Standard Menu
2000 – 3rd Place Residence Hall Dining (Mudie’s)
2001 – 2nd Place Retail Sales – Multiple Concept (Brubakers)

CCUFSA Culinary Chef Challenge

2003 – People’s Choice Award
2001 – 1st Place

photos
2001 CCUFSA Chef’s Competition	2003 CCUFSA Chef's Competition

Awards

UW chefs best in Canada — again