Awards and Honors
Dining Services staff garner culinary awards
Staff of campus Dining Services garnered awards in local and
regional culinary competitions this winter.
Three teams of UCSC cooks entered the Santa Cruz Chowder Cook-Off,
held annually in February at the Santa Cruz Beach Boardwalk.
The teams, calling themselves the Redwood Sluggers, Restaurant
at UCEN, and the Chowder Slugs, prepared and served close to
50 gallons of chowder.
The Chowder Slugs, led by executive chef Dwight Collins, with
team members Bill Prime and Wade Garza, won three awards for
their New England clam chowder: first place in the Corporate
Division, third place for Overall Most Tasted, and grand prize
as the People's Choice.
Julie Mitravich of University
Catering posing with her bronze medal
Julie Mitravich, manager of University Catering, came away
with a bronze medal in the Culinary Challenge competition at
the regional meeting of the National Association of College
and University Food Services at Stanford University last month.
Mitravich competed against 10 other executive chefs from the
Pacific Region and won the bronze with her entreé of
lamb loin wrapped in red chard with a pomegranate and fresh
rosemary glaze, lemon thyme barley risotto, and organic beets.
Mitravich joined the Dining Services team last year when the
campus transitioned from Sodexho to self operation.
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