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Around the Campus

Skidmore Hosts 6th Annual Culinary Conference and Competition

kidmore College in Saratoga Springs, N.Y., hosted its 6th annual American Culinary Federation (ACF) - Sanctioned Culi-
Snary Conference and Competition in January, with 11 teams from four states coming to learn, eat, network and compete.
The competing teams were given market baskets containing a variety of ingredients, including: whole pheasants; “Reds
Best” Skate Wings; uncured Kurobuta bacon; bison flank steak; Napa cabbage; bok choy; bulgur wheat; rice noodles; dragon
fruit and beer. [See sidebar for competition results.]
The annual event takes place every January. For more information, visit www.skidmore.edu. GOLD MEDAL
Skidmore College
SILVER MEDAL
Cornell University
SUNY Geneseo
University of Buffalo
Ithaca College
Swarthmore College
SUNY Cobleskill
SUNY Albany
BRONZE MEDAL
University of Connecticut
Williams College
Tufts University

USC Holds 5th Annual Liberty Presents Dining

Culinary Challenge Manager Cook-Off

Photo by USC Design Studio.
n January, 10 chefs from he annual dining manager cook-off at Liberty University
Ivarious campus venues at Tin Lynchburg, Va., continues to be a student favorite. This
the University of Southern year’s competition drew more than 1,500 students, each mov-
California in Los Angeles, ing from team to team to try out the menus and cast a vote in
prepared plated entrées from three categories: Best Taste, Best Presentation, Best Overall.
self-developed menus featur- Each year, the entire management team divides into five
ing whole pork loin, in front groups, chooses a team theme, menu, games and decor. Each
of a live audience and three team is given a budget so that they can order supplies to sup-
American Culinary Federa- port a win.
tion (ACF) certified judges, Students literally got involved this year as each team chose
all hoping to earn the cov- one student to help serve. “This time we decided to shake things
eted ranking of Top Chef at up by adding in a student to each team because we wanted to
the school. better incorporate them into the event,” said Unit Marketing
Chef Mireya Medina of USC’s Moreton Fig Restaurant Specialist Ryan Wheeler. “The students seemed to really love
became the second chef from Moreton Fig and the first female the opportunity to serve fellow classmates, and we enjoyed
in the competition’s five years to win it all — an ACF Gold getting to know more of our students on a personal level.”
Medal and Highest Score. The big winner this year was the “Apple Dumpling Gang,”
The 10 plates were judged within the strict standards of which swept all three categories. Their winning dishes in-
the ACF’s certification process that includes scores for cre- cluded cheddar cheese biscuits, chicken and white bean chili,
ativity, menu compatibility, nutritional balance, flavor and chocolate-dipped apple slices and an apple cider bar with an
texture. USC Hospitality’s executive chef, Eric Ernest, CEC, assortment of toppings.
CCA, created the Culinary Challenge as part of his master
development plan for the culinary team at USC. Reflecting on
Medina’s performance, Ernest said, “She worked hard and was
able to put up a creative dish that had amazing flavor and eye
appeal. Her pork chop was so tender and delicious. Through
practice and dedication, she was able to meet the standard of
a gold medal and win the competition.
The Culinary Challenge is USC Hospitality’s signature culi-
nary event that features a round for up-and-coming culinarians
competing in two-person teams, with the main event showcasing
the culinary expertise of the more seasoned chefs. All participants
had an opportunity to earn medals and many did. A grand total
of nine bronze, six silver and three gold medals were earned.

8 | MARCH 2017 ON-CAMPUS HOSPITALITY