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Washakie Assistant Manager Wins Culinary Competition

February 27, 2008
Chef prepares meal
A meal of striped bass with a sun-dried tomato basil cream sauce, small twice-cooked red potatoes and a colorful calico coleslaw took first place the an internal culinary competition held by UW Residence Life and Dining Services at Washakie Center Feb. 22. The winning dish was created by assistant manager to Washakie, Phyllis Ricklefs.

Phyllis Ricklefs, the assistant manager of dining services at the University of Wyoming Washakie Center, won an internal culinary competition conducted by UW Residence Life and Dining Services (RLDS).

She will represent UW at the 2008 conference of the Continental Region of the National Association of College and University Food Services (NACUFS) April 1 at North Idaho College in Coeur d'Alene. She will compete against other culinary professionals for an opportunity to represent the region at the national competition in Washington, D.C. in July.

The assigned protein for this year's competition was a striped bass. Each competitor had 75 minutes to set up, prepare and plate four servings of an original hot entree that included the assigned protein and nutritionally balanced side dishes.

Ricklefs, a full-time RLDS employee since 1992, won the competition with her recipe of striped bass and sun-dried tomato basil cream sauce, small twice-cooked red potatoes and colorful calico coleslaw.

Ben Marks, a chef at UW Catering Services, John Proulx, an executive chef at the Laramie Country Club and Tony Earls, an associate director of residence life, judged the contest based on criteria created by the American Culinary Federation, which sanctions all NACUFS culinary competitions.

NACUFS assists members and advances the collegiate food service industry by providing insight, education, services and knowledge exchange. The Continental Region of NACUFS includes Colorado, Idaho, Minnesota, Montana, North Dakota, South Dakota, Utah, Wyoming, and the provinces of Alberta, Manitoba, and Saskatchewan.

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