OSU catering supervisor takes top honors in culinary challenge

Thursday, March 26, 2015

Antoinette “Monique” Bunn-Savage of Oklahoma State University and her partner Darin Leonardson from Golden Living in Plano, Texas, pose with their first place awards from the 2015 FoodService Director Magazine Culinary Challenge held earlier this month in Memphis.

Oklahoma State University’s Catering Supervisor, Antoinette “Monique” Bunn-Savage, and her partner took top honors at the Culinary Challenge, an attendee-favorite event during the annual FoodService Director magazine’s MenuDirections Conference held earlier this month in Memphis.

Monique and her partner, Darin Leonardson of Golden Living in Plano, Texas, were randomly paired together out of the group of finalists to compete. The duo were given just one week to plan their strategy and dishes; an entrée and a pork and mushroom slider, both of which had to feature the pre-determined ingredients of pork tenderloin, mushrooms, and Kikkoman sauces.

The team’s winning dish was an airy, gluten-free torta with fire-braised pork, tamari, and harvest mushrooms alongside a pork slider finished with a ponzu sauce. Judges felt the dish stood out from the others because of its ability to be enjoyed any time of day – breakfast, lunch or dinner.

“We decided to go a little outside the box,” said Bunn-Savage. “Since we assumed everyone would go with heavier, more dinner style entrees – we decided to go a different direction with a lighter offering.”

Only five points separated the four teams who were judged on strict criteria, including taste, originality, overall presentation, appearance, and the dishes applicability in a noncommercial setting.

“It was an amazing experience, and I learned so much while I was here,” said Bunn-Savage. “I look forward to returning, and hopefully competing again!”

The annual conference brings foodservice operators and suppliers together for information sessions, networking, and competitive events like the Culinary Challenge.