麻豆传媒

Campus Dining and Shops brought home silver at the American Culinary Federation’s (ACF) collegiate competition during the 31st annual Chef Culinary Conference, held last month at the University of Massachusetts Amherst.

The Chef Culinary Conference is regarded as the premier gathering for food service professionals to learn about the latest scientific findings in nutrition, flavor trends, culinary education and technological know-how — all delivered in an engaging environment. The conference aims to bring food service concepts into the next generation, embracing nutrition, sustainability and food ethics to meet the increasing diversity of consumers’ preferences.

The team competition was the most anticipated event of the conference. Thirteen teams of four from institutions across the nation competed in a hot food competition, where each team was given a mystery basket from which to build a menu.

Led by Executive Chef Amelia Ruiz, the UB team of chefs Jonathon Kersting, Kaprishia Covington, Ryan Rodenhaus and Megan Bailey had one hour to submit a menu and then produce a three-course meal in the allotted three-hour cooking time. The menu they presented included an appetizer of tofu and orzo salad, an entrée of spinalis steak with trumpet demi, and a dessert of beet panna cotta.

Following feedback from the floor judge and critique from the three tasting judges, the UB team was awarded the ACF silver medal.

“We are so proud of the UB culinary team and the outstanding meal they created,“ says Eric Blackledge, executive director of Campus Dining and Shops and conference attendee. “They all worked very hard, competing with some of the best college chefs in the nation.“