CANTON -- A team of St. Lawrence University Dining and Conference Services cooks brought home a silver medal in this year’s American Culinary Federation Culinary Conference and Competition. The …
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CANTON -- A team of St. Lawrence University Dining and Conference Services cooks brought home a silver medal in this year’s American Culinary Federation Culinary Conference and Competition.
The eighth-annual conference took place from Jan. 9 to 11 at Skidmore College in Saratoga Springs.
The event drew 10 college culinary teams from throughout New York and New England and offered chefs the chance to strengthen their professional skills through seminars, culinary demonstrations featuring trends and techniques, tastings, networking, and a culinary competition. The competition is an opportunity for college chefs to develop new skills and enhance their repertoire of recipes during a slower time of the year.
Each team had one hour to develop the menu using at least a portion of the ingredients and to gather additional ingredients, and then several hours to prepare and serve the dishes. They were judged by several notable regional chefs.
Kathleen VanTwyver, chef manager for Dana Dining Hall, noted: “I’m really proud of the team. Earning a silver medal under the stressful conditions of the competition was outstanding especially considering that they don’t work with each other on a daily basis.” She added: “The competition was a great opportunity for our cooks to work as a team and to get useful feedback from master chefs on taste, presentation and technique. They also learned a lot from the seminars which we hope to bring back to our dining halls.”