UB Dining chefs earn gold at national culinary competition

The culinary team from UB Campus Dining and Shops earned a gold medal at the American Culinary Federation's (ACF) collegiate competition, one of the nation's premier contests for college and university chefs. The competition took place during the 32nd annual Chef Culinary Conference, held June 7–12 at the University of Massachusetts Amherst. 

"We are incredibly proud of our culinary team and the outstanding meal they created," says Eric Blackledge, executive director of Campus Dining and Shops. 

The team, coached by Executive Chef Amelia Ruiz, included chefs Jonathon Kersting, Sean Docker, Ryan Rodenhaus and Megan Bailey. 

"Their creativity, teamwork and professionalism were on full display as they competed against some of the best collegiate culinary teams in the nation," says Ruiz. "Receiving the highest recognition is a testament to their talent and dedication." 

The Chef Culinary Conference brings together college and university dining professionals from across the country for training, collaboration and discussions on trends in campus dining. 

The team participated in the Category W Market Basket Team Competition. Eleven teams of four from colleges and universities across the nation competed in the hot-food competition, in which each team received a mystery basket of ingredients and was challenged to create a complete menu. 

The UB team had one hour to submit a menu and three hours to prepare a three-course meal. The team's gold medal-winning menu featured whipped tofu and lentil timbales with Moroccan aioli as an appetizer, seared lamb loin with mint jus as the entrée and vanilla bean panna cotta for dessert. 

Following evaluation by a floor judge and three tasting judges, the team received the competition's highest honor: an ACF gold medal.