Skidmore College earns gold at American Culinary Federation competition

skidmore culinary team

The culinary team from Skidmore College in Saratoga Springs, N.Y., earned its fifth consecutive gold medal for culinary excellence at the American Culinary Federation competition held last week on the Skidmore campus.

The winning team, including chefs Joe Greco, Bryan Bidwell, Donovan Preston and Paul Karlson, competed against 11 other colleges and universities from throughout the Northeast, earning the highest total points, followed by Cornell University, which also took gold. 

The competition, modeled after the television program "Chopped," tasked teams of four people to create unique and delicious recipes using identical sets of ingredients, as well as a shared table of other staples and spices. Each team was required to produce a salad or appetizer, a soup or dessert, an entree and a buffet platter, under a strict set of time limits and without the use of broilers or fryers. The dishes were judged on originality, taste and presentation, and points were given or deducted for timing, teamwork, utilization of food, skills, sanitation and overall preparation.

The University at Albany, Ithaca College, University of Rochester, University at Buffalo, SUNY-Geneseo and SUNY-Cobleskill each earned silver medals. SUNY-Cortland, Williams College and the University of Connecticut took bronze.

The winning menu consisted of:

  • Appetizer: poached flounder with herb mousseline, featuring a crispy buttermilk fried avocado, pineapple napa slaw with toasted hazelnut crunch in a citrus butter sauce
  • Entree: blood orange glazed duck breast with potato and braised duck thigh meat croquette, sauteed broccoli rabe with wild mushrooms, pan-roasted purple cauliflower and blood orange reduction sauce
  • Dessert: citrus pound cake with chocolate semi-sphere hazelnut tuile and caramelized pineapple

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code