Boston University News Release

30th September, 1999

Executive Chef at Boston University Chosen to Participate in International Exchange Program

(Boston, Mass.) — Gerard Tice, ARAMARK chef and the executive chef at Boston University, has been selected as one of 17 chefs to participate in ARAMARK’s sixth annual International Guest Chef Series, an annual program designed to honor the company’s finest chefs during a multinational culinary exchange.

The concept of the program, which will be held in Germany from October 1 to October 19, involves chefs working with other ARAMARK colleagues and sharing tips, tastes, and talents from across the globe.

Tice, who has been preparing his creations at Boston University for seven years, has been executive chef at the University since 1995.

"Boston University is fortunate to have an executive chef as talented and as dedicated as Gerry Tice," says Craig Hill, assistant vice president of business affairs at Boston University. "When your institution is serving over five million meals per year, it is comforting to know that Gerry is keeping an eye on things."

Tice’s style of cooking is peppered with garlic, fresh herbs, and wines, as he likes to "paint" his plates with herb-infused oils for presentation. Tice has served former President George Bush, former Secretary of State Henry Kissinger, and Prince Albert of Monaco.

ARAMARK, headquartered in Philadelphia, is a $6.5 billion world leader in providing managed services, such as food, clothing, and facilities, to the business, government, education, and healthcare markets. Since 1976, ARAMARK has been partnered with Boston University, which has five dining halls to serve over 9,000 students who live on campus.

The following is a sample menu from Gerry Tice, the executive chef at Boston University who will be attending the prestigious ARAMARK International Guest Chef Series in Germany in October.
Sample Menu
Butternut Squash Soup with Cinnamon Cr笥 Fraiche
Mesclun Salad with Roquefort and Walnuts
Oven Roasted Pork Loin with Apple and Almond Chutney
Artichoke, Fennel, and Potato Gratin
Medley of Winter Vegetables
Chestnut Cheesecake

Serving Size: ½ gallon (12 servings)
½ lb. Butternut Squash
1 qt. Chicken Stock
1.6 oz. Brown Sugar
2 oz. Honey
½ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Maple Extract
2 ½ cups Heavy Cream
Black Pepper (to taste)
Cornstarch (as needed)

Combine squash and chicken stock. Bring mixture to a boil, then reduce heat allowing mixture to simmer. Stir constantly with a wire whip until pur裠is formed. Add remaining ingredients. Add cornstarch if needed.

12 servings
10 oz. Walnut Halves
6 oz. Balsamic Vinegar
16 oz. Olive Oil
1 ½ lbs. Mesclun Mix
14 oz. Roquefort Cheese
Salt and Black Pepper (to taste)

Toast walnuts over low heat until golden brown. In a separate bowl mix vinegar, pepper, and salt. Add in oil in a steady thin stream, whisking continually until dressing is smooth. Arrange mesculin mix with crumbled roquefort on a platter. Sprinkle with toasted walnuts. When ready to serve, drizzle with dressing.

12 servings
4 lbs. Boneless Pork Loin
1 oz. Salad Oil
1 ½ lbs. Apples, cored and diced
1 ½ oz. Oil
7 oz. Raisins
3 oz. Onions
6 oz. Almonds, slivered
16 oz. Demi-glaze
Salt and pepper (to taste)

Rub pork lightly with oil and season with salt and pepper. Place pork on a sheet pan and bake in oven at 275º for approximately 2 hours, until internal temperature reaches 170 degrees. Dice apples and onions. Saut矴ogether until translucent. Add raisins and almonds, heating until almonds turn golden brown.

Slice pork loin as needed, serve chutney warm on the side.

12 servings
2 lbs. Artichoke Hearts in Water
1 lb. Sliced Fennel
1 oz. Oil
3 lbs. Potatoes, whole peeled

Cream sauce:
1 ½ oz. Garlic
6 oz. Butter
6 oz. Flour
3 oz. Parmesan Cheese
1 ½ qt. Heavy Cream
½ tsp. Nutmeg
1 drop Tabasco
Salt and Pepper (to taste)

Mix all cream sauce ingredients together and set aside. Slice potatoes ½" thick. Saut矡rthichokes and fennel tops. In a greased pan, layer bottom with potatoes, and then place a layer of saut褤 artichokes and fennel tops, alternating each layer. Place enough cream sauce to cover each layer. Bake at 350º for

35-40 minutes, uncover for the final 10 minutes to brown top. Cut into diamond shape (2 ½" long by 2" wide).

12 Servings
¾ lb. Parsnips, peeled
¾ lb. Carrots, peeled
¾ lb. Red Beets, peeled
¾ lb. Rutabaga, peeled
¾ lb. Butternut Squash
½ lb. Butter
½ bush Chives
Salt and Pepper (to taste)

Cut parsnips and carrots in half, then into diamond shapes. Dice beets, rutabaga, and squash. Mix all the vegetables together and steam them for 6 minutes. Mix in butter, salt and pepper, and toss. Place on a sheet pan and bake at 350º for approximately 20 minutes. Garnish with chopped chives.

12 servings
5 oz. Unbleached Almonds
2 tbsp. Sugar
½ tsp. Almond Extract
¼ tsp. Unsalted Butter

1-2 jars Chestnut Pieces in Vanilla Syrup (Marrons Glaces)
1 lb. Cream Cheese
5 oz. Sugar
1 tsp. Vanilla Extract
2 Large Eggs
1 cup Whipped Cream

Preheat oven to 350º. Blend whole unbleached almonds, sugar, and almond extract in processor until almonds are coarsely chopped. Add butter and process until almonds are finely chopped. Using an 8" diameter x 2 ½" high pan, press mixture firmly onto bottom of pan and 1" up on the sides. Bake crust about 13 minutes, transfer to cooling racks, and reduce oven temperature to 300º.

Drain chestnuts thoroughly, cut enough chestnuts in ¼ - ½" pieces to measure 1 cup. Using mixer, beat cream cheese, sugar, and vanilla. Beat eggs in. Cover bottom crust with 1 cup chestnuts. Spoon cream cheese mixture over crust. Bake cheesecake in center until set, approximately 45 minutes. Pipe rosettes of cream around edge of cake, placing chestnut on each rosette.

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