23rd Jul 2008 - 00:00
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Abstract
A team of University of Kentucky chefs have recently won a bronze medal in an American culinary Federation competition during the 14th Annual Chef Culinary Conference.
The team consisted of Executive Chef Scott Kohn, Chef Mark Henson of Blazer Hall, Chef Saint Jerrod Figgs of Catering, and Chef Mike Betts of Commons Market.
Their winning menu included the Appetizer Seafood Gallet, Pan-Seared Duck Breast with Saffron Jus Lie as the entrée, and a Napoleon of Poached Apples and Pears for dessert.
The 15 university teams competing in the conference were required to prepare a three-course menu which consisted of an appetizer, entrée and dessert.
Within 40 minutes of receiving a market basket containing a selection of materials, each team had two hours of cooking time and a 20-minute plating window.
To compete at the national level, UK Dining Services conducted a two-day Iron Chef competition which was open to all students, dining employees and regular full-time dining employees. Some 17 competitors competed in pastry arts, amateur Iron Chef, or professional iron Chef divisions.
The entrants were judges on safe food handling practices, presentation, knife skills, taste/texture, and level of difficulty/product usage.
The conference was hosted at the University of Massachusetts-Amherst.