SAVE THE DATE for the Dining Services 20th Annual Culinary Olympics on Tuesday, January 14th, 2020 in the Rome Commons Ballroom!
Feel free to attend all or part of this event and watch the Dining Services chefs exhibit their culinary skills! Free and open to the public.
9:30am-10:30am – Chef Demo with Neil Doherty CEC, Corporate Executive Chef, Sysco Foods – Vegetarian Barbacoa Quesadilla & Plant Base Bibimbap
10:30am-12:15pm – Recipe Contest Judging – Chefs begin at 8:30am preparing their dishes for a panel of guest judges.
10:30am-1:30pm – UConn Bakery Demos and Displays – Stop by and learn the art of decorating from our professional pastry chefs and bakers. They will also have 20 cakes on display to commemorate the 20th year!
12:30pm – 4:45pm – 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 a mystery box of ingredients and using miscellaneous items from our pantry, prepare three different Tapas (small food or appetizer) on each plate. Teams will have 75 minutes to prepare their dishes for four judges.
Award presentation immediately following Boiling Point.
For more information contact: Robert Landolphi, Assistant Director Culinary Development-Robert.email@example.com
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