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April 8, 2011
CSU Housing & Dining Services Production Chef Hank Andersen earned a silver medal during the National Association of College & University Food Services (NACUFS) Culinary Challenge. Held Sunday, March 27, at the Coeur d’Alene Golf and Spa Resort in Coeur d’Alene, Idaho, the competition challenged the cooking skills of chefs in the NACUFS continental region.
Playing to his strength as a no-nonsense cook, Chef Andersen impressed judges with an original and creative take on a traditional steak and eggs meal. Beef Tri-Tip, the Challenge’s required ingredient, took center stage in two incarnations as a seared steak and a sausage patty. A potato galette, tropical fruit salad and poached egg completed the award-winning breakfast entrée.
“Chef Hank took a risk by creating a breakfast meal in this competition,” says Deon Lategan, director of CSU's Residential Dining Services. “But by staying true to his cooking style and expressing skillful finesse under pressure, he was able to produce a top-notch dish. We are very proud of his accomplishment.”
Chef Andersen’s culinary career began in 1976 managing his family’s theater business. After high school, he joined the United States Marine Corps where he worked as a cook until being honorably discharged in 1986. His culinary adventure took him to Kansas City, where he made a connection with a Denver chef who inspired a move to Colorado.
After working in commercial kitchens in the hotel and restaurant industries, Andersen joined the staff at CSU in 2008. Chef Hank’s home kitchen is at Ram’s Horn, but you will see him in all dining center kitchens for special events.
For more information, contact Tosha Jupiter, marketing coordinator for CSU’s Residential Dining Services, at (970) 491-4770.
Contact: Tosha Jupiter