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Hospitality News

Chefs' Competition - June 2014
Chefs' Competition - CCUFSA

On June 27th, CCUFSA (Canadian College & University Food Services Association) hosted their annual Chefs' Competition, a key highlight of the CCUFSA national conference. This year's competition was hosted at the Sheraton on the Falls in Niagara Falls, Ontario, and Hospitality Services was thrilled to have a team participate.

Team Western consisted of Carrie Schnurr (Unit Manager - Residence Dining), Stacey Blois (Chef - Residence Dining), Andrew DuHasky (Chef - Residence Dining) and Kristian Crossen (Chef - Windermere Manor). They started their planning well in advance as they had to develop a 3 course menu based on the competition criteria, and utilizing local products. The team of chefs was on site as of Wednesday, as all the prep had to be done at the hotel (another one of the contest rules). They put in a couple of reeeeeeeally long days to ensure their menu and service was perfect.

Here's a peek at Team Western's menu:

  • Appetizer:
    Beet & horseradish cured Lake Ontario pickerel, red fife & buckwheat bilini, horseradish creme fraiche & golden beet relish
  • Main:
    Roasted Ontario lamb loin, lavender honey-glazed smoked lamb ribs, local grains savoury granola, baby braised fennel, fennel puree lamb jus with local fried cherries
  • Dessert:
    Fromage blanc & honey Bavarois, Niagara raspberry, micro basil, chocolate pecan crumble

All the teams did an incredible job but my vote, of course, went to Team Western. All three courses featured were AMAZING - the Team certainly did Western proud with their culinary creativity.

Kudos to Carrie, Stacey, Andrew and Kristian - on their participation and bringing home bronze.

Check out other Hospitality Service Recognition Awards.