Iron chef

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– December 13, 2007Posted in: Current News

Iron chef

Chef working

plate of food

chef cooking

 Edward Castillo, sous chef at the North Servery, will represent Rice at the Southern Region National Association of College and University Food Service (NACUFS) Conference at the University of Georgia in Athens March 19.

At the Rice Chefs In-House Culinary Challenge held Dec. 11, Castillo competed against Rice chefs Jason Swartz, Gabriel Aguilar and Kyle Hardwick for the opportunity to represent the university at the regional competition.

Each competitor had 75 minutes to create a sea bass dish, including five minutes to set up, 60 minutes to cook, five minutes to plate and five minutes to break down the setup. The competitors prepared four plates of their dish – three to serve judges and one for critique and public view.

The chefs had to make sure their creation contained a protein, a starch, vegetables and sauce. The dishes were judged on sanitation, organization, skills execution, waste control, presentation, flavor, texture, nutrition and portion.

In 2006, Rice was the National Champion at the NACUFS Culinary Challenge.

PHOTOS BY JEFF FITLOW

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