Skidmore hosts first ACF culinary conference

Jan. 10—Skidmore College is playing host to 10 college and university chefs this week at its first ACF seminar and culinary competition. The two-day event, which ends today, includes educational workshops, cooking demonstrations and a team competition.

According to department literature, the theme of the conference is Healthy Foods, Sustainable Choices.

“Our customers are thinking differently about their food choices today—they want to know where their food comes from, how it was made and how it will impact their health and the health of the environment,” the literature stated. “Our theme this year celebrates this movement back to basics. We will be focusing on the creation of food that is packed with flavor, prepared with locally produced, seasonal ingredients and supports a healthy lifestyle and renewing planet.”

The culinary competition requires each team to prepare a four-course menu of either appetizer or salad; soup or dessert; entrée with appropriate starch/vegetable and accompaniment. The teams also are required to create one buffet platter that serves 12 and one plated serving for the ACF judges.

Educational workshops on the agenda include presentations on healthy eating from Riley Neugebauer, campus sustainability coordinator at Skidmore; James Rose, Skidmore’s executive chef; and Christine Kaczmarek, director of business services at Skidmore, who is also certified in plant-based nutrition. Attendees also have the chance to learn about vegetarian/vegan sausage making and ice carving during demonstrations.

Check back soon for updates to this story.

More From FoodService Director

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources