Fair Trade Bake-Off at Tulane University by Sodexo

FAIR TRADE BAKE-OFF Uptown Campus Dining by Sodexo - Bruff Commons Dining Room at Tulane University

Uptown Campus Dining by Sodexo and Tulane University Global Service League’s First Annual Fair Trade Bake-Off

The Uptown Campus Dining by Sodexo staff was pleased to join forces with the Tulane Global Service League to execute the first annual Fair Trade Bake-Off at Bruff Commons Dining Room on Tulane’s Uptown Campus.

General Manager Tom Beckmann, C.E.C., squared off against Bruff Commons Dining Room’s own Pastry Chef Nicole Honoré in a friendly competition to raise awareness of global Fair Trade practices. Fair Trade ingredients were showcased in each competitor’s recipe, including Fair Trade bananas, sugar, and chocolate. Tom Beckmann prepared his award-winning Chocolate Bread Pudding with Banana Cream, while Pastry Chef Nicole Honoré served her signature Cream Cheese Delight with brûléed Bananas. More than 600 samples were served, and guests filled out cards voting for their favorite recipe. The winning recipe by 11 votes, Nicole’s Cream Cheese Delight, featured Fair Trade bananas, Fair Trade cane sugar, and a Fair Trade chocolate ganache sauce. Recipe cards and literature with more information about Fair Trade practices were available for guests to take home.

Fair Trade Chocolate Bread Pudding With Banana Cream Chef Tom Beckmann C.E.C. - General Manager Tulane Dining Services

Banana Cream Sauce

Chocolate Bread Pudding

4 sticks Unsalted Butter

32 - 1 oz Croissants

2 1/3 cups Light Brown Sugar

2 cups Whole Milk

1/4 cup Fair Trade Cane Sugar

2 Eggs

1/2 Fresh Orange

1 tsp Cinnamon

1 cup Heavy Cream

1 tsp Vanilla

1 tsp Vanilla

1 cup White Sugar

1 cup Marshmallows

1 cup Melted Fair Trade Milk Chocolate

1 cup Sliced Fair Trade Bananas 1. Place butter in sauce pan, melt over medium heat.

2. Add brown sugar and allow mixture to come to a boil.

3. Add cane sugar and stir until incorporated.

4. Juice the orange into the sauce and add peel to sauce in one piece.

5. Add cream and bring to a boil.

6. Add vanilla and allow sauce to simmer 5 minutes, stirring often. Remove from heat and remove orange segments.

7. Add marshmmallows and allow to melt.

Blend well.

8. Fold sliced bananas into the sauce and set aside until ready to serve.

1. Tear croissants into 1 inch pieces and place into a large bowl.

2. In a separate bowl, blend milk, eggs, sugar, cinnamon, and vanilla. Pour mixture over croissant pieces and combine with a large spoon.

3. Slowly mix in melted chocolate.

4. Place croissant mixture into a greased 9” x 13” casserole pan.

5. Bake for 45 minutes at 350°F. 6. After a toothpick inserted in the middle comes out clean, remove from oven and let rest for 10 minutes. Serve warm topped with Banana Cream Sauce.

Fair Trade Cream Cheese Delight Chef Nicole Honoré - Bakery Lead - Bruff Commons Dining Room

Graham Cracker Crust 1 cup Graham Cracker Crumbs 2 tbls Sugar 1 tsp Cinnamon 2 tbs Unsalted Butter

1. Combine all ingredients and mix well.

Chocolate Sauce 1 cup Melted Chocolate Chips 1 tbs Coffee 1 tbs Cocoa

1. Combine all ingredients and mix well.

**Additional Garnish - Agave Nectar (found at most grocery stores)

Cream Cheese Filling 2 lbs Cream Cheese 2 cups Sugar 2 tsps Vanilla 1 tsp Lemon Juice 4 Eggs

1. Beat cream cheese until creamy.

2. Add sugar and beat until incorporated.

3. Add 1tsp vanilla and beat on low until combined.

4. Add remaining vanilla and lemon juice.

5. Beat eggs in one at a time on low.

Outer Crust 3 1/2 cups Cake Flour 2 Eggs (beaten) 4 tbs Butter

1. Sift flour into a large bowl.

2. Using a pastry cutter, cut in cold butter until dough resembles small pebbles.

3. With a fork, slowly combine eggs with flour mixture until dough just holds together.

4. Wrap in plastic wrap and chill 4 hours.

1. Spray a sheet pan with non-stick cooking spray, and add a pan liner.

2. Spread Graham Cracker Crust filing into the pan, covering the entire bottom.

3. Pour cream cheese mixture over graham cracker crust.

4. Bake for 30 minutes. Make sure cream cheese cake is firm to the touch.

Add additional minutes if needed. Freeze overnight.

5. Using a sharp knife, carefully cut the cheese cake into 2” by 2” squares, cleaning your knife in hot water between cuts.

6. Roll outer crust out like a pie crust and cut into 4” by 4” squares.

7. Place cheese cake in the middle, and fold outer crust over cheese cake.

8. Place on baking sheet and bake for 25 minutes, or until golden brown.

To Serve: - Spread vanilla bean sauce at the bottom of the plate.

- Add drops of chocolate sauce around the plate, alternating with agave nectar.

- Garnish the dessert with a slice of banana, sprinkle with sugar, and lightly toast with small propane torch.

WINNER Chef Nicole HonorĂŠ

For more information about Fair Trade please visit: www.fairtradeusa.org For more information about the Tulane Global Service League please visit: https://tulane.collegiatelink.net/organization/gsl About Sodexo Sodexo in North America Sodexo, Inc. (www.sodexoUSA.com), leading Quality of Life services company in the U.S., Canada, and Mexico, delivers

On-site Services in Corporate, Education, Health Care, Government, and Remote Site segments, as well as BeneďŹ ts and Rewards Services and Personal and Home Services.

Sodexo, Inc., headquartered in Gaithersburg, Md., funds all administrative costs for the Sodexo Foundation (www.SodexoFoundation.org), an independent charitable organization that, since its founding in 1999, has made more than $20 million in grants to end childhood hunger in America. Visit the corporate blog at blogs.sodexousa.com.

To download a copy of the media kit, click here.

September 27, 2013 Sodexo Campus Services, Uptown Campus Dining Contact: Tom Beckmann Thomas.Beckmann@Sodexo.com Facebook.com/UptownCampusDining Youtube.com/UptownCampusDining Twitter: UptownCamDining Instagram: @UptownCamDining