From left: UB team members Meghan Moynihan, Bronek Lis and Stephanie Balk work together during the Culinary Competition, part of the SUNY Culinary Summit.

Ingredients are prepared — in this case, edible flowers — at the UB station.

Meghan Moynihan (left) and Stephanie Balk work together to prepare an avocado element.

Pecan lace cookies were part of the dessert offering from the UB team.

Megan Moynihan (center) and the rest of the UB team in Goodyear Dining Center on the South Campus.

The menu prepared by the UB team for the Culinary Competition.

Judge Kyle Richardson watches as Bronek Lis prepares the culotte steak for the entree course.

A UB team member plates the appetizer: garlic scape pesto-marinated snapper over a parmesan polenta cake.

The UB team's soup course: corn chowder with fried zucchini blossom.

Jeff Brady (with tie), Campus Dining and Shops' executive director, and CDS staffer Ryan Rodenhaus watch while Bronek Lis plates the entrée. Photographing the scene is Ray Kohl, director of marketing.

The entree: breast of Cornish hen and pan-seared culotte duo served with an apricot beer sauce and accompanied by a warm wild rice and fava bean salad, broccoli rabe and herb vinaigrette.

From left: Amber Southerns, Stephanie Balk and Bronek Lis finish the details of their dessert.

The UB team plates the dessert: buttermilk panna cotta with a golden beet gelee and mixed berry sauce.

The UB team members (from left) Bronek Lis, Amber Southerns, Stephanie Balk and Meghan Moynihan look at the full table of food prepared by all the SUNY teams.

The complete entry for the UB team.

The UB team — from left Meghan Moynihan, Amber Southerns, Bronek Lis and Stephanie Balk — was awarded a bronze medal.