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Compliments to the Chef A chef at the Ritz-Carl-
ton in Miami noticed her
Sandra Bedoya knack for culinary when she
was a server assistant there,
After arriving in the United States from her native Colom- and took her under his wing
bia, Sandra Bedoya, executive chef of the BankUnited when he decided to open a
Center (BUC) at the University of Miami in Florida, got her new fine dining restaurant.
start like many others in the hospitality industry — by clean- She worked hard in the front
ing tables at a restaurant. of the house during the day
and transitioned to prep in
Braised Ox Tail with Garbanzo the evenings.
Stew & Poached Quail Egg
She honed her skills working at a number of Miami
INGREDIENTS: restaurants, including the Four Seasons and SugarCane.
10 pounds ox tail Throughout her career, she has found an extraordinary pas-
For braising: sion for food with a focus on flavor. She views each ingredi-
5 pounds yellow onion ent that she uses as an individual that needs to be taken care
5 pounds plum tomatoes of and creates each dish with a meticulous hand. “Anything
½ pound garlic cloves without passion and love just won’t work in order to create
½ pound thyme each plate as beautiful as the next,” she said.
½ pound rosemary
2 gallons red wine From these positions, she joined the Chartwells team as
For Garbanzo Stew: a sous chef at the BUC in March of 2012, and by August
3 pounds garbanzo beans of that year, she was promoted to executive chef of InStyle
1 pound scallions Catering there.
2 pounds yellow onion
2 pounds plum tomatoes She has had a great deal of success in this position. In the
2 pounds cilantro past year, InStyle at the BUC has increased sales in catering
1 pound parsley by more than 7 percent. Local charities, such as the Women’s
1 bottle white wine Fund of Miami and United Way, have held their yearly cel-
20 dozen quail eggs ebrations on the BUC’s arena floor with menus that Bedoya
6 ounces micro cilantro has created.
PREPARATION:
Braise ox tail between 3-4 hours. Check periodically to get the desired She has also created menus for a number of other events
consistency. including the Telemundo Billboard Awards, with guests in-
Garbanzo stew takes approximately 1.5 hours to prepare. Chop tomato, cluding Marc Anthony, Jennifer Lopez and Shakira. She also
onion, and herbs and mix together with garbanzos and broth over heat. executed menus for CNN’s top executives and the Republi-
Bring water and vinegar to a boil to poach quail egg. Cook for 1.5-2 can candidates in March of 2016 when the BUC hosted the
minutes. Republican debates.
To present, add ox tail first, top with garbanzo stew and finish with
quail egg on bamboo spoon. Finally, top with a dash of fresh cilantro. One of her events, University President Julio Frenk’s in-
Yield: 240 portions on bamboo spoon/1.5 ounces each auguration in January, was recognized with a bronze award in
the Special Event in Catering category in the 2016 National
Association of College and University Food Services (NA-
CUFS) Loyal E. Horton awards. Through months of planning
and research, a proposal was presented to the client to build a
new world on the Lakeside Patio. Her vision of an international
theme was brought to life through color and flavor and guests
gawked at the presentation as they walked through the patio.

—OCH

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10 | OCTOBER 2016 ON-CAMPUS HOSPITALITY