Florence Klopfenstein, in the kitchen at Founders dining center, shows the book detailing the "Candyland" themed dinner for which she was recognized at the National Association of College University Food Service annual conference in Las Vegas in July. Also, three of her recipes were chosen as finalists in the Nestlé Food Service Minor’s Sauces 2004 Great Taste on Campus contest.

Florence Klopfenstein’s creativity, culinary skills recognized

When a creative challenge is issued, particularly one involving food, Florence Klopfenstein, a service manager in University Dining Services, cannot help but rise to it.

And when her creative juices are flowing, the output is considerable, and campus diners benefit.

Klopfenstein was honored this summer at the National Association of College University Food Service (NACUFS) annual conference in Las Vegas for her achievements in campus cuisine and dining events.

Her skill in culinary science was recognized when, of the 30 recipes chosen as finalists in the Nestlé Food Service Minor’s Sauces 2004 Great Taste on Campus contest, three were Klopfenstein’s.

There were more than 150 entries in the contest, which challenged campus cooks to devise recipes using a variety of Minor’s sauces in several categories. Klopfenstein actually created and submitted 10 new recipes, out of which the three finalists were chosen.

She said she was encouraged to enter the contest by her general manager, Daria Blachowski, who gave her the entry form. “She helps me be all that I can be. She always tells me to go for it,” she said of Blachowski.

She tested her creations both at work and at home, preparing each recipe several times and doubling or tripling it to make sure it would work, she said. The recipes will be included in a cookbook being produced by Minor’s.

“It was a very proud moment at the national conference when Flo was recognized,” said Gail Finan, director of University Dining Services. “I was proud of her then and I’m proud of her now. She’s very energetic, and we’re so lucky to have her on our team.”

Winning were Klopfenstein’s Caribbean Chicken Ciabatta sandwich, with mandarin oranges, roma tomatoes and jerk sauce. “When we had it on the menu at Founders, it sold out,” she reported.

Another winner was Stir Fry Black Beans and Rice, a vegetarian mixture including broccoli, bamboo shoots, water chestnuts and Minor’s Chinese Black Bean and Garlic Sauce. Klopfenstein’s flair for presentation was apparent in the last step of the recipe: “Garnish with a fortune cookie and chop sticks.”

The third finalist was her cippoline onion and pepper sauce, made with caramelized cippoline onions, olive oil, balsamic and red wine vinegar, and Minor’s sweet and sour sauce. The versatile sauce can be used on sandwiches or salads, she explained.

She received $600 in prize money and three large gift baskets, which she donated to dining services staff for its welcome-back activities at the start of school.

“We can expect to see some of these dishes in Founders within the next month,” she predicted. “We like to be very creative here.”

Klopfenstein, who has worked at BGSU for 18 years and is known for her innovative approach to food service, also received honorable mention in another conference competition for “Candyland,” a themed dinner she implemented for Founders, with her staff, based on the popular children's game.

“The students loved it. One young man came up to me and said, 'This is so much fun,’” Finan recalled.

Klopfenstein, a BGSU alumna, was recognized on campus last April with a “B.G. Best” award from Administrative Staff Council for her creativity and commitment to her job.