University of Richmond culinary team wins silver medal in national competition
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The four-person team, composed of UR Dining Services staff members Richard Bollinger (catering chef), Dylan Moore (lead cook, Heilman Dining Center), Madeline Nathe (registered dietician) and Chris White (sous chef, Heilman Dining Center) competed in the event as part of the annual Chef Culinary Conference at the University of Massachusetts–Amherst.
As part of the event, participating teams create a three-course meal using a specific list of ingredients and having only one evening to prepare.
The team's June 7 medal-winning dish featured appetizers of smoky tempeh with morel mushroom polypeptide cake, dragon carrot puree, and tarragon oil; an entrée of tofu char siu with sauteed greens over tiara rice with parsnip chips; and a shortbread cookie with Greek honey yogurt with pomegranate, pistachio, and basil.
