OSU chef wins bronze in regional competition

Tuesday, March 24, 2015

Stephen Landers, chef de cuisine for the Student Union at Oklahoma State University, earned the bronze medal in the Culinary Challenge at the 2015 National Association for College and University Food Services Southern Regional Conference, held March 7-13 in Raleigh, North Carolina.

“Each of these chefs is so talented, it’s an honor just to be here cooking with them,” said Landers.  “It’s always good to push yourself, and if you can learn a few things in the process – that’s even better. I’m thankful for the opportunity.”

The top six chefs in the region were chosen out of nearly 20 qualified submissions. Each was given a signature ingredient – buffalo flank steak, which they had to build a balanced dish around. Each chef was given an hour to cook and an additional 10 minutes for plating of four dishes for judging. Judging was based on organization, cooking skills and culinary technique, and taste.

Chef Landers’ offering was an Asian-inspired dish he calls Buffalo Negimaki – a tender, marinated buffalo flank steak delicately rolled with fresh spring vegetables and served alongside a sweet rice cake and stir fried vegetables, finished with a vibrant ponzu sauce that tied the individual elements together.

The judging was completed by three chefs from the American Culinary Federation (ACF) which sets the standard for culinary excellence in North America.