Christopher Ennew, Chartwells’ executive chef for Trent University, can add another award to his list of achievements after his team took home a silver medal at the University of Massachusetts Culinary Challenge held in June.
The event was a part of the 23rd annual Tastes of the World Chef Culinary Conference, and recognized the skills of college and university dining services chefs with judging based on organization, cooking skills and taste. Teams were given an hour before the competition to create a menu with the products supplied to them. From there, teams were only given two hours to plate two dishes with an appetizer, main course and dessert, as well as a buffet course.
The silver-winning meal consisted of a fume-poached jonah crab salad appetizer, soy-marinated bronzini main course and lime posset dessert. The buffet course was a duo of pan seared tri-tip.
“It was an honour to win second place with my team,” said Chef Ennew. “The culinary conference was such an inspirational event, having all of these talented chefs in one room. The amount of thought and creativity that was put into the dishes was second-to-none.”
Each team was made up of chefs from four schools from across North America, with a total of 15 teams competing.
“We are very proud of Chef Christopher and glad to have him leading our culinary squad at Trent,” says Mark Murdoch, director of Foodservices at Trent University. “His passion and talents help us to continually advance the on-campus food service program.”
Mr. Ennew is currently completing a chefs’ nutrition course in order to develop an enhanced understanding of students’ dietary needs. He looks forward to applying his learnings to dining services on campus.