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UBC Reports | Vol. 50 | No. 8 | Sep. 2, 2004


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 hospitality.

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.

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Last reviewed 22-Sep-2006

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