Hmmm, good: Two new chefs are pleasing palates

There are two new executive chefs on campus as of last semester -- one at the Statler Hotel and the other with Cornell Dining.

Statler Hotel's Craig Hartman

Craig Hartman, who became executive chef at the Statler this past fall has been featured in Gourmet magazine and was a guest chef at the James Beard House in New York City and for the Royal Cruise Line. His wares now can be sampled at Banfi's Restaurant at the Statler.

Hartman says he is passionate about food and the dining experience and sees the Statler as the perfect venue for his talents because of its affiliation with Cornell's School of Hotel Administration. "Ithaca is fortunate to have the best hotel school in the world in its backyard," Hartman said. "The students make a difference in the industry when they graduate, and everyone who comes to the Statler has the chance to savor their early successes."

Hartman, who guides student sous chefs as well as a staff of professionals, plans much of his menu around locally grown food. On the menu since his arrival are New York's Bounty, a salad made with apples and hydroponically grown lettuce from Cornell and blue cheese from a nearby dairy; wood-smoked filet mignon of beef with wild mushroom stew; and chocolate chunk bread pudding served with Cornell ice cream. Among his signature dishes is Reah's crab cakes, a favorite from his childhood on Maryland's shore.

A graduate of the Culinary Institute of America, Hartman was named the People's Choice Best Chef at the 2000 Colorado Springs Chef's Gala and was the gold medal winner for patés and galantines at the Virginia Culinary Arts Competition in Richmond, Va., in 1981. Before coming to the Statler, he was managing partner and executive chef at the Cliff House at Pike's Peak in Manitou Springs, Colo., and innkeeper and executive chef of Clifton -- The Country Inn in Charlottesville, Va.

In addition to Banfi's, the Statler Hotel has banquet and conference facilities. For information or menus, call 254-2565 or visit this web site: www.statlerhotel.cornell.edu/dining/banfis.

Cornell Dining's Delmar Crim

Delmar Crim joined Cornell Dining's culinary team as senior executive chef in November. Crim, formerly executive chef of Wegman's Food Market in Ithaca, is a graduate of the Culinary Institute of America.

Crim oversees all Cornell Dining food service operations, including developing core recipes, improving procedures and developing innovative programs.

"My plan is to maintain and improve the exceptional quality of Cornell Dining," said Crim, adding that staff development opportunities will be a key component to his approach.

A New York native, Crim has an extensive background in the food service industry from district sales for Maines Food Service to director of food operations for Empire Brewing Co., as well as owning and operating his own restaurant for nine years.

As senior executive chef, Crim will lead the Cornell Dining culinary team, which includes six other executive chefs, all Culinary Institute of America graduates. "It is very exciting to be at Cornell," Crim said.