Cornell Dining wins silver medal at cooking competition

Gary Marcoccia
TFrom left: Leticia Andrade, Jacob Kuehn, Ivy Fillion, and Stephen Landon

Last month a four-person team from Cornell Dining placed second in a chopped-style cooking competition presented by the American Culinary Federation (ACF) Conference and Skidmore College. Teams representing 11 colleges and universities across the Northeast were required to prepare a three-course meal, including appetizer, entrée and dessert.

The judging panel consisted of two certified master chefs, and contestants were judged on originality, taste and presentation. The master chef judges also awarded or deducted additional points for timing, teamwork, utilization of food, skills, sanitation and overall preparation.

All teams needed to use all of the same ingredients: a market basket of bison flank steak, skate fish, pheasant and 24 other ingredients.

The team from Cornell included: Ivy Fillion, short order cook; Jacob Kuehn, West Campus operations manager; Leticia Andrade, sous chef, Cornell Catering; and Stephen Landon, cook.

“I'm very proud of the preparation and the work ethic this team has shown,” says Steven Miller, senior executive chef at Cornell Dining. “It’s an honor to bring home the silver medal and we look forward to the next ACF Conference,” he adds.

In addition to the competitive judging and awards for the three-course meal, all contestants returned to make a family-style meal as lunch for all conference attendees.

Cornell Dining operates 29 on-campus eateries and serves more than 26,000 meals a day. It has consistently ranked in the Princeton Review's top ten for best campus food among all colleges and universities in the country. For more information, visit

Gary Marcoccia is a communications specialist for Campus Life Marketing and Communications.