SAN JOSE STATE UNIVERSITY FEEDS OLYMPIC TEAM
Executive Chef Jay Marshall, CEC, AAC, and Sous Chef Gianpaulo Ruiz from San Jose State University (SJSU) delighted the United States Olympic team before they left for Beijing to compete in the 2008 Summer Olympic Games.
Athletes such as Kerry Walsh, Michael Phelps, Stacy Sykora, Kim Willoughby, and the entire gymnastics and softball teams strolled the dining hall at San Jose.
As part of the process to receive their opening and closing Olympic apparel, photos, medical clearance, and ID, each member of the Olympic team traveled through SJSU and dined at Spartan Shops Dining Commons.
San Jose was selected as the processing site from other bay area cities two years ago because of its proximity to San Francisco Airport and its ability to house, feed, and process all of the athletes in a three-week period.
From July 17 to August 7, Olympic athletes dined on meals based on a high-performance menu that included Aztec Chicken Salad, Seared Swordfish with Mango Salsa, Bayou Pasta, Freshly Rolled Sushi, and Chimichurri Flank Steak. “Just in Time” stations featured Barilla Plus Pasta, Fresh Grilled Seafood, and Chef Carving Station.
Chef Marshall competed in the first ACF Culinary Challenge and served as national chair of the ACF Culinary Challenge in 2004. He is currently president of the Santa Clara Valley Chapter of the American Culinary Federation. Chef Ruiz has competed in the NACUFS’ Culinary Challenge and has received silver and bronze medals in that competition.
In the attached photos Chefs Marshall and Ruiz are with the United States’ Women’s Volleyball Team.
