A student team from the University of Cincinnati took first place in the Research Chefs Association's (RCA) third annual Student Culinology Competition, held March 7 during the RCA Annual Conference & Culinology Expo at the Sheraton Dallas Hotel.The UC students received a $5,000 cash award for their Texas Prairie Duo meal, which was made up of braised chuck flat beef strips in a sweet, tangy sauce accompanied by a medley of fire-roasted vegetables. The UC team was led by faculty adviser Christopher Keegan, CEC, senior research chef at Cargill Flavor Systems; and team leader Christian A. Serrato, CC. Team members included Robert Coltrane, CC, John Parsons, CC, and Andrew Scholle, CC.
A student team from Johnson & Wales University, in Providence, R.I., took second; and Louisiana State University placed third. For more information, visit www.culinology.com
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