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Picturing Our Past University moves to 12th-place tie in U.S. News undergrad rankings Washington University is now tied with the University of Chicago for 12th place in undergraduate programs, according to U.S. News & World Report magazine. Full story More Stories
				Scrumptious scallops Chef wins national award for recipe By Neil Schoenherr Photo by Mary Butkus Marc Foley displays his first-prize award from the Culinary Challenge recipe contest, which was sponsored by the National Association of College and University Food Services. When Marc Foley, executive sous-chef with Bon Appétit, entered the Culinary Challenge recipe contest sponsored by the National Association of College and University Food Services, his only instructions were that the recipe had to be original and had to use scallops. Foley's concoction, "Seared Sea Scallops With Vegetable Couscous and Tomatillo Gazpacho," earned him first place in the nationwide competition. "I'm excited," Foley said. "I was kind of surprised, but it's nice to be recognized like this." Foley, originally from Nantucket, Mass., has been with the University and Bon Appétit since August 2000. He has 15 years of culinary experience working in restaurants throughout the St. Louis metropolitan area, including Zhivago's, serving Russian cuisine; the Cheshire Inn; and Portabella's. He has also worked in Miami, for Norman Van Aken's Stars and Stripes restaurant, and at the Raleigh Hotel on South Beach. "Marc is creative, talented and a real team player," said Steve Hoffner, assistant vice chancellor for students and director of operations. "It's obvious that he enjoys what he does, and we all benefit from his talents." Foley's recipe won first place in a regional competition. He then went to a conference in Orlando, Fla., where he competed against chefs from such schools as the University of Michigan and Brown, Rutgers, Brigham Young and Texas Tech universities. Foley's award-winning recipe is online at www.nacufs.org/education/culinary/challenge/winners.asp.

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