Six chefs from Rice University Dining Services competed Dec. 13 to qualify for the National Association of College and University Food Services Southern Region conference. The conference will be held in Stillwater, Okla., at Oklahoma State University March 24-26. Sous chef Martin De Santiago, second from left, took top honors with his entrée, lobster ravioli and potato-wrapped lobster tail, tourney zucchini and yellow squash with asparagus. Pictured with De Santiago are the competition judges, from left, executive chef Roger Elkhouri; David McDonald, senior business director of Housing and Dining; and Brown College Master Jose Aranda, associate professor of English and Hispanic studies and co-coordinator of the undergraduate Mellon program.
Posted in: Current News– December 13, 2013