Chef Bob DeNicola Wins Award at the ACF Hot Food Competition

Web Posted: March 20, 2006

Chef Bob DeNicola from University Dining Services along with Don Hensley from Iowa received a High Point Silver Medal and took Third Place overall in the 2006 ACF Hot Food Competition. 

In the competition, chef teams are provided with a mystery basket of items to create a menu.  Bob and Don were given a basket of rabbit, veal shanks, green olives, whole golden trout, and fennel bulbs which they crafted into the award winning menu of fish with saffron risotto and tapenade, tomato fennel vegetable salad, ragout of veal with rabbit and soft polenta, finished with a mixed berry sorbet shortcake.

Chef Bob DeNicola is the Executive Chef for University Catering and oversees the Lunda Room located on the second floor of the Alumni Memorial Union.