Academics
The 6th Annual Culinary Mystery Box
The theme for this year's Culinary Mystery Box was Southwestern Cuisine. There were four teams, and each team occupied one station in the food labs. When the teams first entered their station, they discovered two types of protein that they could use for their dishes, Antelope Rack and Partridge. For the first few minutes of the event, the teams had the option to switch one of the proteins at their station for a "mystery protein" that was concealed at the front lab table. Two teams were brave enough to trade for the mystery protein, which they quickly discovered was rabbit. The teams were required to create 2 Entrees as well as either 1 Appetizer or 1 Dessert, and they had approximately 2 hours to complete this task. The teams were also able to use a variety of common ingredients that were spread throughout the front of the lab.
In line with the Southwestern theme, some of the more interesting common ingredients were as follows:
- Nopales (Prickly Pear Cactus Pads)
- Prickly Pears
- Chayote Squash
- Pepper Jelly
- Corn Husks
At the conclusion of the event, each team's dishes were evaluated by an outstanding panel of judges that included Chef Todd English, Elizabeth Blau, Chef-Instructor Robert White, and Chef-Instructor Tony Vesco.
After careful deliberation, the winner and runner up were determined.
Grand Prize: The Longstreet Family
Second Place: Susanna Chan, Kenneth Ho, Jill Fahey, and Mark Palmerino
The grand prize consisted of HEC Chef Jackets and Aprons as well as a variety of southwestern cookbooks by Rick Bayless and Bobby Flay.
The second place team received HEC Chef Jackets.
Even though only two teams were awarded prizes, every team was a winner this year.
About our Judges:
Chef Todd English
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. Todd graduated from the Culinary Institute of America with honors, and afterwords developed his unique cooking style in Italy. Cheg English has published three critically acclaimed cookbooks, established Olives—one of the best-known restaurant brands in the nation—and was named one of People Magazine’s “50 Most Beautiful People.”
Elizabeth Blau
Elizabeth Blau is the founder and CEO of Blau & Associates, a restaurant consulting firm founded in 2002 and based in Las Vegas, Nevada. In 1995, Ms. Blau began her extensive restaurant career with Le Cirque, helping to open Osteria del Circo and Le Cirque 2000 at the New York Palace before being recruited to Mirage Resorts by Steve Wynn. Working with Mr. Wynn, Ms. Blau served as the Senior Vice President of Restaurant Development for MGM/Mirage and as Executive Vice President of Restaurant Development and Marketing for the opening team of Wynn Las Vegas. Ms. Blau has appeared as a judge on Food Network's Iron Chef America.
Chef Robert White
Mr. White, a chef-instructor at Cornell’s School of Hotel Administration, received his culinary training at the Culinary Institute of America, in Hyde Park, New York. Prior to coming to Cornell University's School of Hotel Administration, he worked as an executive chef at several restaurants in the Northeastern United States. Mr. White has worked with AAA, DRONA, and Mobil Travel Guide as an inspector and trainer.
Chef Tony Vesco
Chef Vesco is from Australia and recently joined the Cornell School of Hotel Administration as a chef-instructor.