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Culinary Cup 2008
“Not only was the competition a lot of fun, but most of the recipes will also be incorporated into the residence hall dining services menu,” said Cindy Baswell, menu development. “These new recipes are something we can serve all year-round to our customers.” Cindy Baswell spearheaded the Culinary Cup Committee of employees ranging from dining services managers, to assistant managers and other staff. This year, the Committee gave competitors two key ingredients/dishes to work with, including either a vegan recipe (with no animal protein) or a recipe using a cut of beef called the hanging tender. (The hanging tender is a piece of beef that was once considered trim, but with proper preparation is now considered a nice cut of beef.) All recipe submissions were also required to cost $2.50 or less per serving. As in years past, the Competition was truly a team effort and the Akers/Hubbard Dining Complex staff pulled out all the stops to make the event a success. Michelle Sprague, Hubbard kitchen sanitation worker and Lary Tarnowski, Akers/Hubbard dining services complex manager, lent their creative talents to come up with a tennis-themed décor, and Brody’s Melanie Parish lent her professional photography skills to ensure the event was recorded for the history books. “I’d just like to thank everyone for the tremendous amount of help,” said Cindy. “All the talent and time made the event go off without a hitch and I appreciate that!” If You Can’t Stand the Heat… This year’s event brought out 12 teams of four dining services staff with a minimum of two 1585 cook or food service employees. The competition consisted of three matches with four teams cooking at a time. Teams had one hour to prepare their recipe and every 10 minutes, a plate was taken to the judges, who included: Angela Brown, director
of University Housing Judges tasted and rated the food based on various criteria and kitchen judges checked for recipe accuracy, sanitary cooking practices and team uniforms. The judges weren’t the only ones having fun though, audience members were also invited to taste and rate the entries, and got a competition play-by-play by Akers/Hubbard Assistant Manager, Donyelle Hayhoe. There were even carnival games to play! The Winners! While each one of the nearly 50 competitors were winners, in the end, four teams made the final cut and got some great prizes. Crowd Favorite, second and third prize winners received an MSU goody bag and a cooking book, and second place also received new chef coats. First prize winners took home new chef coats from Spartan Linen and received a trip to the Culinary Institute of America at Hyde Park, New York or Napa Valley, California! First Place Three Meatballs Under Dunn:
Akers/Hubbard Dining Complex Fire-roasted Red Sauce over Garden Fresh Noodles served with Crisp Rustic Focaccia with Vegan Parmesan Cheese Second Place Team M.E.A.T.: The Gallery Brimstone Steak Sensation served with French Onion Soup Third Place Heart From the Hub: Akers/Hubbard Dining Complex Oriental Breaded Steak Fingers served on Spiced Jasmine Rice with Oriental Roasted Vegetables People’s Choice Billodajees: Brody Dining Service Beef Tomatillo Enchiladas served with Southwestern Rice |
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| A look at the history, scope and activities of the Division of Housing & Food Services |
| Coming for the day? An overnight stay? Attending a conference? Or planning a wedding? Be our guest. |
| Information and resources for parents of current and prospective Spartans. |
| Living on campus, food, activities & more. |
| A complete directory to MSU's Division of Housing & Food Services. |
| Divisional hospitality resources for groups, planning, booking, events and much more. |
The seventh H&FS Dining Services
Culinary Cup Competition, held on
May 8, 2008 in Hubbard Hall , was a rousing success — serving up delectable dishes and new recipes for dining
services’ catalog.