COVER STORY
FSD Southeast Chefs Immersion event turns up the heat with a creative chef group at the University of Florida The last week of June was marked by a landmark meeting of the culinary minds at the FSD Southeast Chefs Immersion at the University of Florida, where chefs from colleges all over the Southeast of the country met and cooked with corporate chefs from the sponsoring manufacturers and companies.
BY TARA FITZPATRICK
C ollaboration is the name of the game at Chefs Immersions, FSD’s in- novative way to gather a small group of chefs and some cool new products, welcome them into the kitchen and let the creativity start simmering. Or, smoking--in this case, attendees were treated to Uni- versity of Florida’s Chef Marc Cruz’s authentic smoked bbq brisket. And that’s just the tip (burnt end?) of the iceberg, in terms of the amazing dish- es created at this event and enjoyed by attendees (including this lucky edi- tor). The Chartwells Higher Ed Florida Fresh Dining dining team at UF host- ed a group of talented and dedicated chefs who are perfecting their craft.
8. Presentation of the new dishes created through teamwork After the chefs, who represented universities and colleges across the Southwest, broke into teams of two or three, they worked with sponsor chefs to create a new recipe that uses the products. This was a delicious birria- slider mashup created by Gilbert Hodge of Seminole Dining (although the two schools are rivals, there was nothing but camaraderie) and his team. 9. Bacon-y kebobs This creation was not only wrapped in bacon, but basted at the last minute in a spicy-sweet sauce. 10 . So elegant salmon Salmon on a bed of quinoa with a simple radish on top and a whisk of olive oil and a grind of pepper was just delightfully Eating all of the chefs’ different dishes on one plate for each round was quite a feat but I was up to the task. 12. Birria boom Birria, that cousin of au jus, made lots of appearances in different forms, including the more traditional dip, but also as a base for ramen--so unexpected but addictive. Be sure to stay tuned for more photos and recipes of these truly unique new menu items created at the Immersion. 13. Welcome to The Swamp For a special treat at the end of Day 2, the group gathered at the Gator Party Zone, high above “The Swamp” stadium. clean and simple. 11. What a plate!
PHOTO CAPTIONS 1. University of Florida’s campus Day One: Just outside the dining hall where the Chefs Immersion was taking place, campus life went on in the summer sun. A few summer students (and a lot of younger summer sports campers), plus orientation groups were also being fed by the UF dining crew. While less than the normal school year, there were still hundreds of meals being served each day at different locations on campus. 2. The welcome meal When attendees first arrived, meeting and greeting, the UF dining crew was more than ready for us, with succulent pork chops carved individually with chimichurri on the side, a ruby red pomegranate-seeded take on chiles rellenos, citrusy ceviche, cucumber salad and my favorite: Purple grits topped with fresh jalapenos. This set the tone for many more delicious dishes to come
4. The Director UF Director of Food and Beverage Services Matt Mueller is the embodiment of Southern hospitality, even though he got his start with some very successful fast casual concepts in Chicago years ago. Now, in a leadership role in which he’s accomplished a lot, his best advice for business is “Find out what’s keeping the other party awake at night and how you might be part of the solution.” Great advice. 5. Go Gators! At the UF student union, just a short walk from where the Chefs Immersion was taking place, the Gator pride is evident. To the left of this atrium, there is the book store and several food concepts, including Jamal Rasoully’s Halal Shack concept. 6. More Gator pride Fun detail on the floors of the student union. 7. More gator! Also at the student union, one of many representations of the famous mascot.
during the event. 3 . Eating together
The welcome lunch was a time to gather with friends old and new (and that’s me in the yellow!)
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QUARTERLY | Q3
PHOTOS BY TARA FITZPATRICK
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