St. Lawrence Chefs Take Silver in Culinary Competition | St. Lawrence University

St. Lawrence Chefs Take Silver in Culinary Competition

For the second year in a row, a team of St. Lawrence University Dining and Conference Services cooks won a silver medal in this year’s American Culinary Federation Culinary Conference and Competition. The fourth-annual conference was held from Jan. 7 to 9 at Skidmore College in Saratoga Springs, New York.

The event drew eight culinary teams from throughout New York and New England. The event offers chefs a chance to strengthen their professional skills through seminars, culinary demonstrations featuring unique trends and techniques, tastings, networking, and a culinary competition. The competition is an opportunity for chefs to develop new skills and enhance their repertoire of recipes during a slower time of the year.

The St. Lawrence culinary team included Doug Mattice, production manager, Wendy Lawton and MariBeth Peets, cooks, and Justin Martin, baker. They won a silver medal plus a knife set for the best use of one of the challenge products.

Each four-person team was required to prepare a four-course menu and a buffet platter that was judged by AFC master chefs.

“We are very proud of the team,” said Cindy Atkins, director of Dining and Conference Services.