RICHMOND, Va. (WRIC) — The University of Richmond’s dining services has received two silver awards from the National Association of College Food Services for its culinary achievements.
According to a university press release, the Royal E. Houghton Dining Award is “the ultimate professional recognition in college and university culinary arts” and spotlights the university’s “exemplary menus, presentations, special event planning and new dining concepts.”
The university won two awards in the categories of “Most Innovative Health and Nutrition Program” and “Best Residence Hall Special Event of the Year.”
The first of two awards in the “Most Innovative Health and Nutrition Program” category went to the Demonstration Kitchen located within the Wellbeing Center at the University of Richmond.
According to the release, the kitchen will focus on equipping students with culinary skills and healthy eating habits, and will offer a variety of programs, including demonstrations by the university’s dietitian and chefs, as well as guest chefs from the Richmond area.
“Through weekly hands-on ‘Cooking Fundamentals’ courses, students will learn cooking techniques and how to create recipes using those techniques,” the release reads. “Students who participate will also receive complimentary cooking utensils such as measuring cups, wooden spoons and spatulas to help them create their first kitchen.”
The second award, in the category of “Best In-House Special Event of the Year,” went to the College in recognition of its International Education Dinner 2023. The event is organised by Dining Services as part of the College’s annual International Education Week and features authentic cultural cuisine.
The 2023 dinner featured fresh, locally sourced ingredients and featured dishes from Denmark, Japan, South Africa and New Zealand. According to the announcement, the dinner was attended by approximately 2,000 people.
“These awards highlight UR Dining’s key initiatives, including sustainability, pride in learning about and tasting cultures from around the world, partnerships across campus, offering and promoting healthy options, nutrition and wellness,” said Executive Chef Tyler Betzhold, interim executive director of University Dining Services.
Dining Services will present these awards at the National College Dining Association’s 2024 national conference in Louisville, Kentucky, in July.
In addition to these two prestigious awards, the university’s culinary team also won a silver medal at the American Culinary Federation (ACF) Team Competition, held as part of the annual Chefs Culinary Conference on Friday, June 7. This marks the third consecutive year the team has won such an award.
The culinary staff behind the preparation of the medal-winning three-course meal included Catering Chef Richard Bollinger, Heilman Dining Center Head Chef Dylan Moore, Registered Dietitian Madeline Nace and Neilman Dining Center Sous Chef Chris White.
According to the announcement, the meal consisted of a starter of smoky tempeh, morel polenta cakes, dragon carrot puree and tarragon oil, a main course of barbecued tofu with sautéed vegetables, tiara rice and parsnip chips, and a dessert of shortbread cookies and Greek honey yogurt with pomegranate, pistachio and basil.
