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Cate School Chef Earns Recognition

Earns Bronze and Silver Medals At Aramark Culinary Excellence Challenge


The Cate School Dining Services is pleased to recognize Chef Tim Fox for earning bronze as part of Aramark Higher Education’s West Region team at the 4th annual Aramark Culinary Excellence (ACE) Challenge, held Sunday, July 25, 2010 in San Francisco, California. Thirty finalists from colleges, universities and conference centers across North America competed for a chance to win the prestigious “Copper Pot” and a medal from the American Culinary Federation (ACF), the largest professional chefs association in North America.

Chef Tim’s team consisted of Paul Baca (University of California-Irvine), Jeremy Reimer (California State University- East Bay), and Coach Executive Chef Robert McDaniel (Boise State University). In addition, the West Region Team received a silver medal by the American Culinary Federation (ACF).

Chef Tim Fox
Click to enlarge photo

Chef Tim Fox

The 10 three-member teams were given 30 minutes to create, and three hours to fully execute an appetizer, entrée and dessert that included items from a mystery basket crafted from local San Francisco Bay ingredients, including a whole chicken, fava beans, artichokes, almonds, fresh summer peaches and a whole black sea bass.

Five Certified Master Chefs, including Ferdinand Metz, past-president of the Culinary Institute of America, judged the competition based on cooking skill, flavor, plate presentation, use of all ingredients and food safety practices.

“Our team worked very hard preparing for the ACE event and I am extremely proud of their results” said Chris Gossard, vice president of Aramark Higher Education’s West Region. “Aramark prides itself on the culinary expertise of our chefs and we’ve always known that we had a tremendous amount of culinary talent in our region. This recognition is a testament to the hard work our Chefs provide to their respective schools day after day.”

The West Region team prepared the following menu:

Appetizer

Pan roasted black bass with heirloom tomato relish and corn cake

Entrée

Breast of Chicken with peach marmalade, sautéed fava beans with roasted artichoke and garlic potato puree

Dessert

Strawberry mousse with pineapple ice cream and almond brittle

The Aramark Culinary Excellence Program, which began in 2003, recognizes and rewards outstanding chefs throughout Aramark-managed accounts and provides them with the opportunity to share their culinary expertise in a competitive environment.

Aramark Higher Education is dedicated to excellence in dining, facility, conference center, and stadium and arena services. Aramark enhances the living and learning experience and environment for more than 600 colleges and universities throughout North America. For more information and a list of our services, visit Aramark.

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