UB’s Campus Dining and Shops was well represented at the 30th annual Chef Culinary Conference held earlier this month at the University of Massachusetts Amherst. The team, lead by Executive Chef Amelia Ruiz, was comprised of four Chef Managers, Brendan Schultz, Kenneth Fronczek, Emanuel Pryce and Ryan Rodenhaus, Residential Dining General Manager Mackenzie McGill, and Director of Operations Nicole Dell.

This year, the Culinary Conference set out to shape the campus dining segment through healthy food and lifestyle options using culturally driven, globally inspired recipes and practices - focusing on culinary strategy, authenticity, innovation, planetary and human health, diversity, leadership, communication and partnerships, all while serving our Gen Z customers.

The American Culinary Federation sanctioned Team Competition was the most anticipated event of the conference. Thirteen teams of four from across the nation competed in a hot food competition, where each team was given a mystery basket to build a menu from. The UB team, comprised of Schultz, Fronczek, Pryce and Rodenhaus, had one hour to submit a menu and then produce a three-course meal in the allotted three-hour cooking time.

The menu they presented is as follows:
First Course: Hanger Steak and Mushroom Soup
Second Course: Pan Seared Steelhead Trout with Pomegranate Buerre Blanc, Tiara Rice & Broccoli
Third Course: Honey-Mango Polenta Cake

Following feedback from the floor judge and critique from the three tasting judges, the team was awarded the ACF Bronze medal.

“I couldn’t be prouder of the way the team worked seamlessly together,” said UB Executive Chef Amelia Ruiz. “Our chefs really showcased their talents, which makes me and our entire staff super excited for the future of UB dining.”