Chef Bob DeNicola's Recipe Wins Spot in Best of 2006-2007 Recipe Collection
Web Posted: August 1, 2006

An appetizer recipe for Proscuitto Wrapped Shrimp with Tomato Concasse, Micro Shoots and Balsamic Syrup submitted by Chef Bob DeNicola from University Dining Services was selected as a feature in the national Sodexho Campus Dining's Best of...2006-2007 Recipe Collection.  Chef Bob's entry beat out numerous appetizers submitted by chefs throughout the country.

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.