Competing for success at Skidmore

Ten teams went head to head in a market basket competition.

Skidmore College, in Saratoga Springs, N.Y., hosted an American Culinary Federation (ACF) sanctioned competition in January. Eight colleges were among the 10, four-person teams that composed dishes from 16 market basket items chosen by the competition’s lead judge. The teams were required to prepare four platings of a four-course menu consisting of an appetizer or salad, soup or dessert and entrée, in addition to one buffet platter. The competition offers “great camaraderie for any college or business that comes,” says Mark Miller, Skidmore’s director of dining services.

Three teams took home gold ACF medals granted by an ACF Certified Master Chef at the end of the three-day event:

  • The Country Club of Chestnut Hills, in Massachusetts, took first place with a menu that included a pork belly with Bosc pears and nero di Toscana kale appetizer, and a buffet dish of monkfish, amaranth griddle cake and poached potato with Alaskan king crab;
  • Skidmore College received the second gold medal, scoring with their menu of a salad of celery root, fennel and blood orange vinaigrette, and an entrée of sweet potato ginger purée, sautéed trumpet mushrooms, braised nero di Toscana kale, poached egg and brown butter emulsion; and
  • Cornell University took the third gold medal with an appetizer of medallion of monkfish, mushroom amaranth risotto and tomato relish and a dessert of sweet crêpes layered with blood orange-infused pastry cream and strawberries, Italian meringue, fruit compote and blood orange supreme.

In addition to the culinary competition, the event included a garde manger and ice carving demonstration by Tony DeStratis of The Lake George Club, in Lake George, N.Y., and a smoked duck sausage demo by Skidmore’s Executive Chef Jim Rose.

The competition “pumps up staff. There’s more to college dining than 10 or 15 years ago,” Miller says. “It’s a completely different environment now. [Students are] eating with their eyes. [The competition] gives us the opportunity to try different foods and it’s good for employee morale.” 

More From FoodService Director

Industry News & Opinion

Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

All 6,800 students in the district will be...

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

FSD Resources