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Conferences

CULINARY COMPETITION RESULTS (continued)
SILVER BRONZE

TEAM A TEAM B
Paul Nicolini Penn State University Paul Motter Penn State Harrisburg
Kyle Coverdale Penn State Behrend College Matt Conley Salisbury University
James Nicosia Penn State Behrend College Linda Narehood Penn State University
Dan Neubert Penn State Behrend College Justin Taylor Penn State University
TEAM C TEAM E
Cory Dougherty Penn State University Crystol Smith University of Illinois at Urbana-Champaign
Adam Peters Penn State University Soohwa Yu University of Illinois at Urbana-Champaign
Bryan Richner Penn State University Gen Guo University of Illinois at Urbana-Champaign
David Tumulty Penn State Greater Allegheny Kevin Paul University of Massachusetts Amherst

TEAM F TEAM G
Mark Dundas University of Guelph Kim Ingram Vanderbilt University
Coni Schiavo University of Guelph Johnny Woods Vanderbilt University
Mark Meinzinger University of Waterloo Steven Graves University of Georgia
Christopher Ennew Trent University Randy Elam University of Georgia

of food has brought their campus TEAM I TEAM K
community together. Sarah Kettelhut University of North Texas Ernesto Padilla The Ohio State University
The hands-on culinary workshops Scott Bullock University of North Texas Zachary King The Ohio State University
remain a popular part of the confer- John Mercer University of North Texas Blair Adams The Ohio State University
ence, with attendee chefs split into Pierre Thilliez University of North Texas Parvinder Singh Syracuse University
smaller groups to work with experts
in different areas of cuisine. TEAM J TEAM M
In his workshop, “Treasures in Adam Smith North Carolina State University Cesar Tovar Rice University
Waste,” Chef Jehangir Mehta worked Nelson Prieto North Carolina State University Julio Reyes Rice University
with attendees to bring sustainability Michael Bennett University of New Hampshire Roger Elkhouri Rice University
to their menus by using items like Billie Jo Spaulding University of New Hampshire Johnny Curet Rice University
food scraps to create fantastic dishes.
Chef and Food Network celebrity TEAM L TEAM N
Jet Tila offered the chefs the tools Kayla O’Quinn University of Richmond Matthew Seitz University of Notre Dame
and confidence to cook and offer Matthew Salsberry University of Richmond Laura Rice University of Notre Dame
authentic Asian dishes in his ses- Michael Scampoli University of Richmond Kristian Lee University of Notre Dame
sion “Asian — Back to Basics.” He Amy Wingfield University of Richmond Gail Pursell University of Notre Dame
explained the principles of balancing
five flavors, also known as the yum TEAM O
Ryan Geanacopoulos Tufts University
Pete Soucy Tufts University
Goretti Cordeiro Tufts University
Carlton Sewell Tufts University

in Thai cuisine.
“I hope the conference synergized us,
as operators, managers and the food com-
munity to use our own power surrounding
food decisions, to make a difference for the
better,” said Toong. “In the end, it’s all about
‘foodcare’ as stated by one of the speakers,
a food ethnographer — ‘it is care for those
we are feeding, and those feeding us.’”
The 24th annual Tastes of the World Chef
Culinary Conference is scheduled for June
3-8, 2018. —OCH

14 | AUGUST/SEPTEMBER 2017 ON-CAMPUS HOSPITALITY