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University of Iowa News Release

July 25, 2003

IMU Chef Receives National Culinary Honor

Iowa Memorial Union Chef John Moloney took second place in a national cooking competition held in Kansas City earlier this month.

The competition was part of the National Association of College and University Food Services (NACUF) annual conference. Moloney's dish, seared beef tenderloin with saffron ratatouille polenta cakes and brandied herb butter, was prepared in front of the conference attendees as part of the event.

"It was a neat and exciting accomplishment," said Moloney. "And definitely a great opportunity to network with chefs from other schools."

The American Culinary Federation sanctioned the event and Moloney's dish scored enough points to win him a bronze medal from the federation, and also a $250 gift certificate.

Moloney has worked in the food industry for more than 20 years. He began as a line cook at Arnie's in Highland Park, Ill., then worked at such places as Lettuce Entertain You Enterprises in Chicago and as head chef of the Silvercreek restaurant.

Moloney came to the IMU 11 years ago and became the chef de cuisine at the State Room. While experimenting with menus from diverse cultures, he had the opportunity to partake in culinary research. During this time, he worked with noted Hungarian chef Louis Szathamary and studied the French bistro and brasserie cuisine at the Ritz Escoffier in Paris.

Moloney's current responsibilities are in the main kitchen of the IMU.

STORY SOURCE: University of Iowa News Service, 300 Plaza Centre One, Iowa City, Iowa 52242-2500.

CONTACTS: Media: Tom Snee, 319-384-0010, tom-snee@uiowa.edu Writer: Christina Preiss.