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Housing and Food Services chef advances to regional culinary competition

David Tumulty
Chef David Tumulty
1/12/2011 —
David Tumulty from the Housing and Food Services Department at Penn State Greater Allegheny has been cooking up a storm. His signature dish—pan seared tri tip steak with a sweet soy and sesame drizzle served with turnee yukon gold potatoes, squash leaves and a carrot purée—won him a spot in the regional competition of the National Association of College and University Food Service (NACUFS) Culinary Challenge.

At this year's Penn State University Culinary Challenge there were seven Penn State Housing and Food Services chefs competing from both University Park and the Commonwealth Campuses to determine who would represent the university at their regional competition. Penn State is in the mid-Atlantic region and will compete at the University of Richmond on March 6, 2011. Each NACUFS region has its own competition to determine who will compete at the
national level.

The feature ingredient which all competitors needed to include in their recipe is beef tri-tip. They will have 60 minutes to prepare their signature dish which is judged on taste, cooking skill, culinary technique and organization.

Between now and the regional competition, Tumulty will tweak his recipe and hone his skills to further enhance his dish.

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