Penn State Chefs Bring Home Medals from National Culinary Conference
Penn State chefs had a strong showing in the 23rd Annual UMass Chef Culinary Conference, held in June in Amherst, Massachusetts. Awards included two silver medals, one bronze medal, third best overall score, and "best dish" designation.
Team A earned a silver medal as well as third best overall score, and their fried daikon ravioli was named the judges' favorite dish. The team also prepared dishes including seared bronzini (Mediterranean sea bass) with a warm Mediterranean grain salad, and sauteed chicken thigh with sweet potato puree, Swiss chard, and bacon hash. Team members are Paul Nicolini from Penn State Wilkes-Barre and Worthington Scranton and Kyle Coverdale, James Nicosia, and Dan Neubert, all from Penn State Behrend.
Team B received a bronze medal for their culinary creations, including sweet potato bisque with chicken quenelles, Jonah crab salad with peach mango salsa and raspberry vinaigrette, and pan-seared bronzini with chimichurri sauce and sauteed Swiss chard. Team members are Linda Narehood and Justin Taylor from Pollock Dining Commons and Paul Motter from Penn State Harrisburg. Team B also includes Matt Conley from Salisbury University.
Team C earned a silver medal for their local tomato salad with bronzini and citrus vinaigrette, cauliflower and lentil stack, and pan-seared tri tip steak with Bordelaise, seared peach, sweet potato hash, and snap peas. Team members are Cory Dougherty, Adam Peters, and Bryan Richner from the West Food District, and David Tumulty from Penn State Greater Allegheny.
The annual UMass Culinary Chef Conference is regarded as the premiere gathering for high-volume food service operators and campus chefs to learn more about world cuisines and flavor trends.