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.
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