UVU Students Perform Well At American Culinary Federation Competition
November 15, 2013
For Immediate Release
University Marketing & Communications: Whitney Wilkinson
Written by: Jim McCulloch
On Nov. 7, Utah Valley University’s Culinary Arts Institute hosted the American Culinary Federation’s fall culinary competition, coming away with two gold medals, 12 silver, 21 bronze and 3 certificates.
The 46 participants — 38 of whom were CAI students, alumni or faculty members — competed in multiple, sanctioned ACF competition categories. Approved culinary competition judges from Nevada, California and Missouri were brought in to evaluate the student hot foods state cook-off, contemporary student and professional hot and cold food competitions and professional certification evaluation.
A five member student team from the CAI battled teams from the Art Institute of Salt Lake and Salt Lake Community College to take the 2013 Utah state title with an ACF-sanctioned silver medal.
“Our students continue to prove they are some of the best in the country,” said Peter Sproul, chair of UVU’s CAI. “This particular team put in hundreds of hours of preparation, and now we’re really excited about their chances at the regional competition. I fully expect them to do great at the national championships, too. They are exactly the type of quality students who represent UVU and the Culinary Arts Institute so well.”
The competition included an 80-minute skills compulsory that involved poultry and fish butchery as well as knife and pastry skills. That was immediately followed by a 90-minute hot foods cooking section where each team prepared a four-course signature menu featuring the classic Escoffier dish, Matelote a la Pochouse. The CAI student team will move on to represent Utah at the ACF Western Regional Competition this spring in Oakland, Calif.