University of Colorado at Boulder     CU: Home  
Inside CU    Also inside this issue: (navigation) In the Spotlight
 Tuesday, April 26, 2005 IssueFaculty/Staff E-Newsletter


CU-Boulder Chefs Win Top Prizes at Culinary Conference
By Linda Besen, Publications and Creative Services

Executive Sous Chef Paul Houle and Sous Chef Adam Schwartz took first place in separate events at the 2005 National Association of College and University Food Services (NACUFS) regional culinary competition in March in Laramie, Wyo.

"It felt great to win, and to have something to bring back to the university for all our time and effort," says Schwartz. Adds Houle, "It's a fun event. You learn a lot about yourself and what you can do under pressure."

Houle competed in the cook-off competition, which measured organization, cooking skill, culinary techniques and taste. He had one hour to prepare his original recipe of coffee- and chili-seared lamb loin on orange-scented spaetzle paired with garlic-and-herb sausage, caramelized onions, Swiss chard, English pears and peppers. In July he will compete in the NACUFS National Culinary Challenge in New Orleans.

Schwartz competed in the first-ever bakery culinary challenge where he had 65 minutes to decorate a cake using the theme, "Blazing New Trails." The competition measured organization, presentation and workmanship. The scene on Schwartz's cake featured tuile-cookie mountains under spun-sugar clouds.

The chefs held timed, coached practices several times a week for a few months before the event. "This was my first competition," says Schwartz. "I designed my cake three times before I was satisfied. Paul [Houle] was my coach, and I practiced every other day."

Houle has worked at CU-Boulder for over three years, the first two at the University Club. As executive sous chef, he spends time in each dining unit supervising, conducting training sessions and ensuring food quality. He also creates many of the new recipes used by all the campus kitchens.

Schwartz has been with the university for nearly two years. He started in Farrand Hall and currently works as chef at Dal Ward's Training Table.

Details about Dining Services are available at CU-Boulder Department of Housing: Dining.

Summer Programs Offer Unique Learning Opportunities for K-12 Students

CU-Boulder Chefs Win Top Prizes at Culinary Conference

DART Program Advances Research on International Development

From the Chancellor

A Fresh Start

News Center
New JAMA Study Confirms CU Law Professor's Controversial Thesis On Dieting And Obesity

Yellowstone Discovery Bodes Well For Detecting Evidence Of Life on Mars, Says CU-Boulder Study

Humans Have Drastic Effect On Sediment Transfer To World's Coasts, According To CU-Boulder Study

More News>>

Featured Newsletter

Transfer News

Awards and Kudos

Did You Know

Photo Gallery

University of Colorado at Boulder Wordmark

CU Home CU Search CU A to Z CU Map