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

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

FSD Resources