Spring 2011 Update - SMSU...SPRING 2011 Commencement – May 7 Please join our class of 2011 as they...
Transcript of Spring 2011 Update - SMSU...SPRING 2011 Commencement – May 7 Please join our class of 2011 as they...
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the
Inside Story
2011 Research Chefs Association Student Culinology Competition
CHAMPIONS! A team of Southwest Minnesota State University students won the Research Chefs Association Student Culinology Competition in Atlanta, Ga., March 3-5. SMSU’s presentation team consisted of KayLee Ryker, senior, Jeffers, Minn.; Chad Woelfle, senior, Isle, Minn.; Ashley Moore, junior, Sioux Falls, S.D.; and Stephanie Grau, junior, Ankeny, Iowa. “It’s the first time we’ve entered the competition. This is the fifth year it’s been held,” said Culinology Director Michael Cheng. “The students did just a great job. We were up against some
very strong competition.” (cont. on next page)
S P R I N G 2 0 1 1
Commencement – May 7 Please join our class of 2011 as they celebrate a major milestone in their lives!
University Gala – Sept 23 Participate in the largest annual fund-raiser at SMSU
Smokefest – Aug 19 & 20
Fall 2011 Board Meeting – Oct 12 - 14
Homecoming – Sept 24 Ag Bowl – Sept 10
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THE INSIDE STORY SPRING 2011
SMSU Wins Culinology Competition SMSU dethroned defending national champion Johnson & Wales
University of Providence, R.I. Also competing were the University
of Minnesota, Mississippi State University, Louisiana State
University and the University of Guelph, Canada.
The six finalists were selected from 24 institutions that submitted
proposals. The category was desserts, and included peaches as a
main ingredient. SMSU’s entry was “Good as Grandma’s Peach
Cobbler with Buttermilk Vanilla Ice Cream.”
The dish was made prior to the competition and shipped to
Atlanta six weeks beforehand. The team then traveled to Atlanta,
where the dish was then prepared, fresh, by each team on site. The
frozen version and the fresh version were then compared side by
side.
Cheng said the comparisons were to see how each dish could be
prepared for commercial use, and how the frozen, shipped sample
compared with the freshly-made recipe. “The idea was to compare
the fresh with the frozen that was sent earlier, side by side,” he
said. “This year they were looking for a dish to be sold in
restaurants, so the idea was the convenience for the restaurant
operator.
It was a great experience for the students. They’ve been practicing
since last September. We went in with an open mind, we knew we
were up against strong competition, but we figured we had a one
in six chance.”
Cheng said he received a great deal of support from the Schwan
Food Company preparing for the event. “They were great
throughout the entire process,” he said. “I can’t say enough about
what they did to help us get ready.”
As for the win, Cheng said it was a pleasant surprise to win the
national championship. “It was our first time, and we had a good
pep talk before the competition. The students stayed focused, they
really did a tremendous job.”
The Culinology program received a $5,000 check for winning the
event.
Originally published Monday, March 7, 2011 on SMSU Today
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THE INSIDE STORY SPRING 2011
Thanks to the generosity of the Advisory Board and UniPro
Foodservice, we will be awarding $11,900 in scholarships for the
2011 – 2012 academic year.
Board members Kurt Stiles (Pure Living) recently taught a class on Gluten Free Baking in November
2010 to the Baking & Pastry class at SMSU. John Sterbis (ARAMARK)
is currently teaching a Facilities Layout and Design course as an
Adjunct Professor at SMSU.
SMSU Iron Chef Competition The Clapper Living and Learning Community for Culinology students held its second annual Iron Chef competition on February 24, 2011. Four teams of Culinology students competed against each other, and were required to create a three-course meal in 90 minutes. The secret ingredient, tea leaves, was revealed 24 hours before the competition. Guest judges include Dean Campagna, Peg Furshong from Residence Life, and Chef Joe Ektanitphong from the Hunan Lion restaurant in Marshall. Chef Elizabeth Lindemer from The Schwan Food Company also did a demo on how to make Chai Spiced Crème Brulee and Green Tea Scallop for the audience. The winning team were Subash Yadav, Kendra Olchefske, and Stephanie Grau. Each team member won a stainless steel cleaver.
Senior KayLee Ryker was awarded the 2011 CuliNex-RCF Higher Education Scholarship,
$4000. This is the second year that a SMSU student has received this scholarship since its inception in
2010. KayLee also received a $2000 RCF Higher Education
scholarship.