Mathew Morazain, Culinary Director for ARAMARK’s Food Services at UBC’s Okanagan Campus, was part of the team that brought home the silver medal in the 2011 ARAMARK Culinary Excellence competition held in Tampa, Florida, in July.
More than 150 chefs from colleges, universities and conference centers across North America competed in the competition, and the Canadian Region team won the Silver Medal from the American Culinary Federation (ACF), the largest professional chefs association in North America.
The Canadian Region team consisted of UBC’s own Mathew Morazain, Daniel Poulin from McGill University and Jean-Francois Gnemmi from Kings College.
The teams were given 30 minutes for menu creation, and three hours to fully execute an appetizer, entrée and dessert from a mystery basket. Morazain’s team prepared a seared snapper with sushi style rolled and poached pink shrimp, red bean salad; a Cornish hen roast breast stuffed with pigs ear, figs and brandied chicken liver served with turned carrots, slow cooked tomatoes and layered potatoes; and, a dark chocolate tartlet with an almond sable crust, Grand Marnier macerated orange and vanilla bean crème anglaise.
To find out more, read the ARAMARK news release.