UB’s Campus Dining and Shops brought home silver at the American Culinary Federation’s (ACF) collegiate competition held during the 31^st annual Chef Culinary Conference at the University of Massachusetts Amherst. The team, lead by Executive Chef Amelia Ruiz, featured chefs Jonathon Kersting, Kaprishia Covington, Ryan Rodenhaus, and Megan Bailey.

The Chef Culinary Conference is regarded as the premier gathering for food service professionals to learn about the latest scientific findings in nutrition, flavor trends, culinary education, and technological know-how - all delivered in an engaging environment. The conference aims to bring food service concepts into the next generation, embracing nutrition, sustainability, and food ethics to meet the increasing diversity of consumers’ preferences.

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 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:
Appetizer: Tofu and Orzo Salad
Entrée: Spinalis Steak with Trumpet Demi
Dessert: Beet Panna Cotta

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

Eric Blackledge, executive director of Campus Dining and Shops and conference attendee said, ”We are so proud of the UB Culinary team and the outstanding meal they created. They all worked very hard, competing with some of the best college chefs in the nation.“