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NEWS AND EVENTS Becky Mann,
Director of Public Relations
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May 22, 2008
Greenville Tech Culinary Arts Graduate Brings Home the Gold
From Prestigious National Culinary Competition
(Greenville, South Carolina, May 22, 2008) – Executive Chef Ralph Macrina (2002 graduate of Greenville Tech’s Culinary Arts program) and his two teammates brought home the gold medal from the Sixth Annual ARAMARK Culinary Excellence (ACE) Challenge. Winning this culinary competition is one of the highest honors that an ARAMARK Business and Industry Chef can receive. In addition to being named the best of the best, Macrina will enjoy an all-expense-paid seven-day culinary trip to Chile.
ARAMARK Business and Industry group developed the ACE Competition to recognize and reward outstanding chefs from North America and provide them an opportunity to share their culinary expertise in an environment that is both competitive and stimulating.
“Being part of the championship team has been the most intense experience of my professional life. I hope to have the chance to do it again next year,” said Chef Macrina. “I want to thank Greenville Tech for always supporting me in all of my professional endeavors beyond graduation. Whether it is posting job openings for my account or providing interns for large events, Greenville Tech has always been a partner in my success."
The Greenville Culinary Arts Grad along with teammates Chefs Clifton Logan of Bank of America and Elizabeth Santiago of Florida Power & Light, wowed the judges with their culinary creation of an appetizer duo featuring a Petite Salad of Pickled Shallots with Tomato Concase, Citrus Dressed Micro Greens and Pan seared Striped Bass and Shrimp Ravioli with Vegetable Ragout, Leek Puree and Shrimp Cream Sauce. For the entrée, the team prepared Roast Breast of Chicken stuffed with apricots, Braised veal Tongue with a Madera wine reduction, Truffled White Bean Puree, Sous vide style baby carrots and wilted field greens. For dessert – Macerated Fruit with lemon thyme sorbet and port reduction, vanilla panna cotta with almond brittle, and a warm chocolate cake with berry coulis.
To reach the national ACE Challenge, Business Services’ chefs first compete individually on a local and district level. District winners then go toque-to-toque during a regional competition, and then the top three regional finalists form a team and go on to compete at the national challenge. In addition to identifying the winning team, the Southeast’s regional competition was sanctioned by the American Culinary Federation (ACF), the premier professional organization for culinarians in America.
At the competition held in Chicago on May 19, each team was given three hours to cook and 15 minutes to serve three plates of each course to American Culinary Federation (ACF) certified judges. Judging was based on a combination of kitchen and tasting Scores. Prizes included a seven-day culinary excursion to Chile next January.
About ARAMARK Business Dining
Through its Business and Industry Group, ARAMARK provides world-class experiences and environments with cafes, catering, workplace refreshments and facility services throughout the United States, Canada and Puerto Rico. Thousands of client locations count on ARAMARK for its consistent delivery of excellent service and sustainable innovation. By leveraging its industry-leading expertise, ARAMARK tailors its offerings to meet clients’ needs for a work environment that enhances employee satisfaction, productivity, and retention.
About ARAMARK
ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazine's 2008 list of "America's Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 19 countries. Learn more at the company's Web site, www.aramark.com
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