{"id":133224,"date":"2018-01-09T16:18:22","date_gmt":"2018-01-09T21:18:22","guid":{"rendered":"https:\/\/today.uconn.edu\/?p=133224"},"modified":"2018-01-10T14:25:27","modified_gmt":"2018-01-10T19:25:27","slug":"uconn-chefs-cook-storm-culinary-competition","status":"publish","type":"post","link":"https:\/\/today.uconn.edu\/2018\/01\/uconn-chefs-cook-storm-culinary-competition\/","title":{"rendered":"UConn Chefs Cook Up a Storm at Culinary Competition"},"content":{"rendered":"
\"Michelle<\/a>
Michelle Perez of Buckley dining, and other competitors walk into Rome Ballroom at the start of the Boiling Point competition of UConn Dining's 18th annual Culinary Competition on Jan. 9, 2018. (Peter Morenus\/UConn Photo)<\/div>
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Michelle Perez of Buckley dining, and other competitors walk into Rome Ballroom at the start of the Boiling Point competition of UConn Dining's 18th annual Culinary Competition on Jan. 9, 2018. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Competitors<\/a>
Competitors line up at the start of the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a002<\/div>
Competitors line up at the start of the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Gary<\/a>
Gary Ellis, left, Scott Chapman, and Susan Chang, all of McMahon dining, watch as they spin a wheel to select an additional ingredient for their entry during the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a040<\/div>
Gary Ellis, left, Scott Chapman, and Susan Chang, all of McMahon dining, watch as they spin a wheel to select an additional ingredient for their entry during the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Chefs<\/a>
Chefs select vegetables, spices, and condiments. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a379<\/div>
Chefs select vegetables, spices, and condiments. (Peter Morenus\/UConn Photo)<\/div><\/div>\"James<\/a>
James Upright of McMahon dining collects spices. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a406<\/div>
James Upright of McMahon dining collects spices. (Peter Morenus\/UConn Photo)<\/div><\/div>\"A<\/a>
A competitor dices vegetables during the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a224<\/div>
A competitor dices vegetables during the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Mathew<\/a>
Mathew Nichols, left, Hannah Lee, and Bill McKay look over their ingredients at the start of the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a303<\/div>
Mathew Nichols, left, Hannah Lee, and Bill McKay look over their ingredients at the start of the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div><\/div>\"The<\/a>
The Union Street Market team of Allison Reed, left, John Coutant, and Kyle Davis discuss possible options of tapas to make during the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a161<\/div>
The Union Street Market team of Allison Reed, left, John Coutant, and Kyle Davis discuss possible options of tapas to make during the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Andrew<\/a>
Andrew McMullen of McMahon dining looks over ingredients. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a523<\/div>
Andrew McMullen of McMahon dining looks over ingredients. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Brooke<\/a>
Brooke Senechal of McMahon dining slices potato skins. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a464<\/div>
Brooke Senechal of McMahon dining slices potato skins. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Ryan<\/a>
Ryan Shepard, left, looks on as Ivan Rojas, both of Buckley dining, prepares potato skins. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a507<\/div>
Ryan Shepard, left, looks on as Ivan Rojas, both of Buckley dining, prepares potato skins. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Keith<\/a>
Keith Ouellette of McMahon dining slices pork during the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a675<\/div>
Keith Ouellette of McMahon dining slices pork during the Boiling Point competition. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Susan<\/a>
Susan Palmes of Buckley dining prepares to use a sheet of nori seaweed. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a711<\/div>
Susan Palmes of Buckley dining prepares to use a sheet of nori seaweed. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Matthew<\/a>
Matthew Nichols of Putnam dining puts potato gnocchi into a pot. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a613<\/div>
Matthew Nichols of Putnam dining puts potato gnocchi into a pot. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Andrew<\/a>
Andrew McMullen of McMahon dining, center, sautees cashews. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a697<\/div>
Andrew McMullen of McMahon dining, center, sautees cashews. (Peter Morenus\/UConn Photo)<\/div><\/div>\"Medals<\/a>
Medals to be awarded to winning teams at UConn Dining's 18th annual Culinary Competition. First place went to the Putnam team of Mathew Nichols, Bill McKay, and Hannah Lee. (Peter Morenus\/UConn Photo)<\/div>
Boiling180109a555<\/div>
Medals to be awarded to winning teams at UConn Dining's 18th annual Culinary Competition. First place went to the Putnam team of Mathew Nichols, Bill McKay, and Hannah Lee. (Peter Morenus\/UConn Photo)<\/div><\/div><\/div><\/div>\n

 <\/p>\n

UConn chefs tested their creativity racing against the clock to prepare tasty dishes from a range of ingredients provided during the annual Boiling Point competition sponsored by Dining Services on Jan. 9.<\/p>\n

The winners of the Boiling Point competition were:<\/p>\n

First Place<\/em><\/strong>
\nPutnam Team: Mathew Nichols, Bill McKay, Hannah Lee<\/strong>
\nApple\/Lychee Compote with Ginger Marshmallow Topping
\nCrab Gnocchi Alfredo
\nDuck Fat Braised Pork Cutlet with Lychee Cider Sauce<\/p>\n

Second Place<\/em><\/strong>
\nMcMahon Team: Keith Ouellette, Jacob Kochol, Andrew McMullen<\/strong>
\nSnowball Ambrosia Salad
\nLump Gefilte Fish over Greens with Lychee Vinaigrette
\nBraised Red Wine Pork Ragu with Shaved Pear Salad & Potato Crostini<\/p>\n

Third Place<\/em><\/strong>
\nMcMahon Team: Gary Ellis, Scott Chapman, Susan Chang<\/strong>
\nPotato & Onion Chowder with Snowball Crusted Crab
\nLychee & Pork Shank Egg Sushi
\nGreen Tea Rice Snowball Stuffed with Lychee<\/p>\n

Honorable Mention, for Best Tapas
\n<\/em><\/strong>Gelfenbien Team: Lucy Simms, Amy Gronus, Donna Johnston
\n<\/strong>Pork & Kale Quesadilla with Lychee & Chili Salsa<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

UConn chefs tested their creativity racing against the clock to prepare tasty dishes from a range of ingredients provided during the annual Boiling Point competition sponsored by Dining Services.<\/p>\n","protected":false},"author":34,"featured_media":133235,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_crdt_document":"","wds_primary_category":0,"wds_primary_series":0,"wds_primary_attribution":0,"footnotes":""},"categories":[2225,2234],"tags":[],"magazine-issues":[],"coauthors":[1931],"class_list":["post-133224","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-uconn-storrs","category-university-life","post_format-post-format-gallery"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-05-06 04:06:43","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/133224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/users\/34"}],"replies":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/comments?post=133224"}],"version-history":[{"count":8,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/133224\/revisions"}],"predecessor-version":[{"id":133277,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/133224\/revisions\/133277"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/media\/133235"}],"wp:attachment":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/media?parent=133224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/categories?post=133224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/tags?post=133224"},{"taxonomy":"magazine-issue","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/magazine-issues?post=133224"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/coauthors?post=133224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}