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Kenyon College culinary teammate Stephen Raithel prepares to add fennel, a key ingredient, to the team’s sauce at the Platinum Chef competition.
Kenyon College culinary teammate Stephen Raithel prepares to add fennel, a key ingredient, to the team’s sauce at the Platinum Chef competition. (Photo by Rhonda Bletner) View Image

By Mount Vernon News
April 11, 2013 10:48 am EDT

 

GAMBIER — Teams from four Ohio colleges took part in the third annual Platinum Chef Ohio Battle for the Buckeye State competition at Kenyon College on Wednesday.

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Teams from Kenyon, Malone College, the University of Mount Union and Hiram College participated in the competition that required students to create menus with the food provided and incorporate the mystery ingredient of fennel, which was announced by guest chef Steve Schimoler. The available meats were bacon, chicken, salmon, scallops, tuna and ribeye.

The Kenyon team had a tentative meal plan and when fennel was thrown into the pot, they substituted and rearranged to include it.

While teams were cooking, trivia questions were asked and prizes were awarded to keep the audience involved.

According to the panel of four judges, it was a “delicious” competition. First place was awarded to the team from Malone University. Their winning menu included scallops prepared with sea salt, olive oil, and chopped fennel over a slaw that included a bacon vinaigrette.

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