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Franklin Pierce, Rindge, wins cooking challenge

Franklin Pierce University’s dining services team has won the Localvore Cooking Challenge, a competition in which higher education institutions compete to create the best entrée out of locally produced ingredients and are also judged on marketing, culinary innovation, and guest interaction.

Franklin Pierce came out in the lead, competing against 12 other New England colleges and universities, including Keene State College, Southern New Hampshire University, Plymouth State University, Colby-Sawyer College, and Rivier University.

Franklin Pierce Executive Chef Charles Salmond created an entrée that was voted on by hundreds of students at Plymouth State University where the competition took place. Franklin Pierce’s entrée was an innovative bacon cheeseburger/macaroni and cheese/grilled cheese combo sandwich, all ingredients locally sourced except for the macaroni. Sous chef Darlene Pouliot, station cook Katlin Murphy, and general manager Matthew Vaillette also participated in the competition with Salmond.

Sodexo, a food services company that works with colleges nationwide, took part in judging the second part of the competition. The marketing, culinary innovation, and guest interaction segments were voted on by Sodexo Senior Vice President Rush Sherman, District Manager Phil Harty, and the marketing and culinary support teams.

Franklin Pierce placed very high in the student vote portion of the competition, high in the marketing portion, and first for execution, service and menu, with a combined score that earned them the top spot in the challenge.

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