UBC Reports | Vol. 50 | No. 8 | Sep.
The winning hand that feeds UBC. UBC Food Services achieved
the culinary equivalent of a hat trick during the summer,
winning three food industry awards.
During its annual conference, the Canadian College and University
Food Service Association (CCUFSA) presented UBC with the association’s
Shine Award for excellence in teamwork, food service, and
The conference also marked the first time UBC Food Services
entered a team in the annual CCUFSA Culinary Challenge --
and took first place. In the gruelling two-day competition
against three other schools (SFU, Northwest Community College
and Brigham Young University), the UBC team of Steven Golob
(residence chef at Vanier’s), Rob Van Raes (Sage Bistro),
and Chris Singleton (Sage Bistro) produced an internationally
themed three-course meal and provided nutritional information
for their menu.
Dishes they prepared included vanilla and black pepper marinated
prawns and scallops paired with quinoa salad, pea sprouts,
fresh roti and mango salsa; ahi and wild salmon served with
grilled purple yam tiles with a sake watermelon butter reduction;
and blackberry honey-glazed barbequed peach with brandy mascarpone
cheese and maple syrup liquor sauce.
Adding to Food Services’ list of summer successes,
executive chef Piyush Sahay brought home a silver medal from
a North America-wide culinary competition, held at the University
of Massachusetts. The competition focused on Spanish, Thai
and Indian cuisine.