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

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources