Purdue University Chef Petra Mart Awarded Gold in Inaugural Gold Medal® Medallion Culinary Challenge

University of Iowa Chef Barry Greenberg awarded Silver and Rochester Institute of Technology Chef Stephen Kingston awarded Bronze

April 21, 2011

MINNEAPOLIS (April 21, 2011)–Chef Petra Mart, multi-unit manager for Purdue Memorial Union at Purdue University has been awarded Gold in the inaugural Gold Medal® Medallion Culinary Challenge, a recipe contest for NACUFS members presented by General Mills Foodservice. Mart took top honors for her innovative yet simple recipe, Strawberry Shortcake Tarts. As a winner, Mart will receive an expense-paid trip to the 2011 NACUFS National Conference in Dallas, Texas.

Mart created her award winning recipe using Gold Medal® Buttermilk biscuit mix and only five other ingredients. To create the tart cups, Mart cut circles out of rolled out biscuit dough and wrapped them around upside down muffin tins to bake. She dipped the edges of the baked tart cups in chocolate and filled them with a mixture of cream cheese and powdered sugar, fresh cut strawberries, non-dairy whipped topping and a drizzle of chocolate.

“I love Gold Medal Buttermilk biscuit mix and I love strawberry shortcake,” said Mart. “I had to find a way to combine my love for both, which is what inspired me to create this recipe.” According to Mart, she created several different recipe concepts for the contest, which she tested on her colleagues at Purdue before she decided to submit the strawberry shortcake tart recipe. “The strawberry shortcake tart was a winner,” she said.

University of Iowa Housing & Dining chef Barry Greenberg was awarded Silver for his Hawkeye Chocolate Peanut Butter Ganache Torte. Greenberg created a dish with plenty of school spirit that separated layers of Gold Medal® Devil’s Food cake and Gold Medal® Yellow cake with chocolate peanut butter ganache, topped with peanut butter icing and chopped nuts.

The Bronze medal was awarded to Stephen Kingston, Rochester Institute of Technology Dining Services executive chef, for his BBQ Breakfast Pizza recipe. Kingston used Gold Medal® Buttermilk biscuit mix and cheddar cheese to create the pizza dough. He topped his pizzas with scrambled eggs, caramelized onions, smoked beef brisket and BBQ sauce.

“The strawberry shortcake tart really stood out among the judges because it used simple, commonly available ingredients to create a delicious dish with plenty of wow,” said Ryan Petz, college and university associate channel manager, General Mills Foodservice. “All of our Gold Medal Culinary Challenge medalists rose to the occasion to create new taste sensations that their students will love.”

The three medalists will be recognized at a special General Mills Foodservice event and the medalists’ recipes will be showcased at the General Mills Foodservice booth at 2011 NACUFS conference.

The recipe challenge was open to all culinary professionals including chefs, cooks, bakers, or foodservice production personnel employed by NACUFS member schools. Culinary professionals needed to create their own original recipes using one 5-pound box of Gold Medal baking mix and no more than five additional ingredients (not including water).

Recipes submitted to the Gold Medal Medallion Culinary Challenge were judged by a panel consisting of members from General Mills Foodservice’s culinary team, General Mills Foodservice marketing, and college and university students. Recipes were evaluated based on taste, appearance, ease of preparation and creativity. Complete rules about the Gold Medal Medallion Culinary Challenge are available online at www.generalmillsfoodservice.com/goldmedalchallenge. For more than a century, Gold Medal has delivered high-quality products that provide consistent results time after time regardless of who is baking. Each box is uniquely formulated to be tolerant of baking and mixing variability to help foodservice operators reduce waste and keep patrons satisfied. With little effort, baked goods taste scratch-made.

About General Mills Foodservice
General Mills Foodservice sells a wide array of high-quality products to operators in the foodservice and restaurant channels, delivering consistent quality and proven performance through its branded products including Cheerios®, Yoplait® yogurt, Nature Valley® granola bars, Gold Medal® baking mixes, Pillsbury® biscuits and other sweet goods. The division generates more than $1.8 billion in annual sales.


Contact:
Sarah Peterson
General Mills Foodservice
Phone: 763.764.6364