Catering Service at the Kellogg School’s Allen Center Cooks Up Awards
2/1/2004 - Paolo Stefani, executive chef at the Kellogg School’s Allen Center for the past two years, received accolades for producing the “Most Creative Planned Menu” and the “Best Buffet Presentation” from the highly esteemed NICE organization.
The NICE organization, a conglomeration of the National Association of Chef Executives and the International Special Events Society, recently held its an annual contest to determine the best in catering services. Stefani was one of approximately 60 entrants who were considered for the top awards. The buffet presentation and menu that Stefani created for the 2003 Dean’s Brunch earned the Allen Center top honors.
To be considered for the distinguished awards, Stefani had to document and catalog the Dean’s Brunch, send photographs and a menu to the NICE national headquarters. “Here I get to be as creative as I want,” said Stefani. He attributes his resounding success to the unique atmosphere at the Allen Center.
This is the second consecutive year that the food service at the Kellogg School’s Allen Center has won the “Most Creative Planned Menu” award. The addition of the “Best Buffet Presentation” award exemplifies the outstanding efforts made by Stefani and his staff to continually improve and enhance the Allen Center food service offerings. As the awards illustrate, the improvements have struck a sweet tooth with the judges of the NICE organization.