RICHMOND, Va. (WRIC) — The University of Richmond’s Dining Services has received two silver awards from the National Association of College & University Food Services, celebrating its culinary achievements.
According to a press release from the university, these Loyal E. Horton Dining awards are “the ultimate professional tribute in college and university culinary arts,” spotlighting a university’s “exemplary menus, presentations, special event planning and new dining concepts.”
The university’s two awards were earned under the categories of “Most Innovative Wellness and Nutrition Program” and “Residential Special Event of the Year.”
The first of those two awards under the “Most Innovative Wellness and Nutrition Program” category was given to the University of Richmond for its Demonstration Kitchen, located inside of the college’s Well-Being Center.
According to the release, this kitchen focuses on providing students with skills to help them cook and eat healthier. It provides multiple programs, including demonstrations from registered dietitians and chefs at the university, as well as Richmond-area guest chefs.
“Through a weekly, hands-on ‘Cooking Basics’ course, students learn cooking techniques and how to make recipes using that technique,” the release reads. “Student participants also receive a free cooking utensil to help build their first kitchen — for example, measuring cups, wooden spoons and spatulas.”
The second award, under the “Residential Special Event of the Year” category, was given to the university to recognize its 2023 International Education Dinner. This event was held by Dining Services as part of the university’s annual International Education Week, during which authentic cultural food is served.
During the 2023 dinner, fresh, local items were used to celebrate cuisine from Denmark, Japan, South Africa and New Zealand. According to the release, about 2,000 people attended the dinner.
“These awards highlight flagship commitments of UR Dining, including sustainability, pride in learning about and tasting cultures from around the world, partnerships across campus, providing and fostering healthy options, and nutrition and well-being,” said Executive Chef Tyler Betzhold, interim executive director of the university’s Dining Services.
Dining Services will receive these awards in July during the National Association of College & University Food Services’ 2024 National Conference, which will be held in Louisville, Kentucky.
In addition to these two prestigious awards, the release notes that the university’s culinary team also won a silver medal at the American Culinary Federation (ACF) Team Competition, held on Friday, June 7 as part of the Annual Chef Culinary Conference. This will be the third year in a row they have taken home such an award.
The culinary staff who participated in making the medal-earning three-course meal were Catering Chef Richard Bollinger, Lead Cook of Heilman Dining Center Dylan Moore, Registered Dietitian Madeline Nathe and Sous Chef of Neilman Dining Center Chris White.
According to the release, the meal consisted of an appetizer of smokey tempeh with a morel mushroom polenta cake, dragon carrot puree and tarragon oil, an entree of tofu char siu with sauteed greens served over tiara rice with parsnip chips and a dessert of a shortbread cookie served alongside Greek honey yogurt with pomegranate, pistachio and basil.
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