| Salt Lake City |
 |
 |
| GER |
12 |
16 |
7 |
35 |
 |
| USA |
10 |
13 |
11 |
34 |
|
| NOR |
11 |
7 |
6 |
24 |
|
| CAN |
6 |
3 |
8 |
17 |
|
| RUS |
6 |
6 |
4 |
16 |
|
| AUT |
2 |
4 |
10 |
16 |
|
| ITA |
4 |
4 |
4 |
12 |
|
| FRA |
4 |
5 |
2 |
11 |
|
| SUI |
3 |
2 |
6 |
11 |
|
| NED |
3 |
5 |
0 |
8 |
|
|
|
|
Olympic feast at athletes' village
Ed Yeates
KSL-TV
The same group that prepares the food at Olympic Village prepares food you can buy downtown. But what a difference. Ed Yeates reports.
At Olympic Square, you can buy a large all beef frankfurter and a Coke, for example, for eight bucks. But at the Olympic Village, athletes eat like kings and queens — at no cost.
The Compass Group prepares meals, using brand new stainless steel equipment. Premier chefs from about a dozen countries are here - so are selected student chefs learning the trade.
Jeffrey Marshall McVoy of Food Services Support says, "We're coming in here to work this much bulk. We get to use a lot of equipment we've never been able to use before."
Sarah Breunig explains, "It's in a tent. It's amazing. I've never been in anything like this, ever."
Refrigerated trucks, which pull in daily under tight security, can be accessed from inside the kitchen. Between the Douglas and Connor Hall kitchens, chefs cater to world appetites. Today, it's lamb shanks with a special vegetable blend sauce. And a white bean stew with oregano, topped with fresh salmon, and more.
"We have pan-seared salmon with roasted plum tomatoes and funnel salsa. And we have some dried fennel cress," says supervising chef Paul Albert Pontarelli.
Tuna, swordfish, bratwurst is brought in, sausages, venison. And, as always, steaks — everyday.
"Seven hundred steaks, besides we have chicken breasts on the grill, where we go through 400 to 500," says supervising chef Arnold Josef Fanger.
Pasta dishes for competitors who need to carb up. And for Koreans, sticky rice — and Kimchi.
David Lucas, Village Food Services manager, explains, "They're used to a certain kind of kimchi, and we actually imported their particular kimchi so they have what they want. They dress up a lot of their stir fry and that with kimchi."
Executive Chef of Connor Dining, Gerard Donnelly, says, "We can do any kind of ethnic background food. Depending on what team wins. We may do a Swiss party. We may do a German party. We're here to serve."
After closing ceremonies Sunday, it's traditional for athletes to return to the big tent, where chefs prepare a special celebration meal.
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February 20, 2002
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