From left, Justin Martin, Marabeth Peets, Tim Gilbert and Wendy Lawton. Photo courtesy of Skidmore College.

CANTON -- A team of St. Lawrence University Dining and Conference Services cooks took home the bronze in this year’s American Culinary Federation Culinary Conference and Competition.

It was held from Jan. 6 to 8 at Skidmore College in Saratoga Springs.

A total of 11 schools and country clubs participated in the three-day conference and competition. Skidmore College and Cornell University took home gold medals. Silver medals went to the Country Club of Chestnut Hill, University of New Hampshire, Bonnie Briar Country Club, and Capital Region BOCES. In addition to St. Lawrence, bronze medalists included the University at Albany, Williams College, and University of Connecticut. St. Lawrence came in fifth place on the point system out of 11 teams.

The competition serves as an opportunity for chefs to develop new skills and enhance their repertoire of recipes during a slower time of the year," SLU said in a news release.

The event offered chefs the chance to strengthen their professional skills through seminars, culinary demonstrations featuring unique trends and techniques, tastings, networking, and a culinary competition. An instructor from the Culinary Institute of America gave a talk on canning and jarring food. Other sessions included a chocolate tasting and a Disney-based training for improving guest services.

Each four-person team was required to prepare a four-course menu and a buffet platter that was judged by AFC master chefs. The St. Lawrence culinary team included baker Justin Martin, coke Marabeth Peets and Wendy Lawton and Tim Gilbert, assistant manger of the Northstar Cafe and Canaras kitchen manager.

“We are very proud of the team,” said Cindy Atkins, director of Dining and Conference Services.