PULLMAN, Wash. — Northside Marketplace Chef Jaime Herrera represented Washington State University Dining Services at the National Association of College and University Food Services Regional Conference in Alaska on March 6. Dining Services, which participated for the first time this competition, won a silver medal.
Eleven chefs from member institutions were provided with two chickens and the rest was up to their skills and imagination. Three American Culinary Federation judges presided and gave a careful critique of each dish.
Chef Herrera prepared “Stuffed Frenched Airline Breast of Chicken” with chèvre, fresh herbs, pancetta and spinach, topped with black trumpet mushroom, bourbon and poultry jus. The chicken was accompanied with pan-seared
“It’s the least I can do to bring recognition of WSU’s change to platform cooking from scratch and awareness of quality of service,” said Herrera. “Personally, it validated my move from private restaurant and catering venues to a university dining facility.” Herrera thought the competition was well organized and professionally orchestrated. In speaking with contestants who previously participated, Herrera learned that the quality of food, level of creativity and technical expertise has increased each year.
For more information visit WSU’s Housing, Dining and Residence Life Web site at https://www.livingat.wsu.edu/hdrl/ or the National Association of College and University Food Services Web site at www.nacufs.org.
