Florida Tech chefs placed second in an international culinary competition sanctioned by the American Culinary Federation. The competition took place at the
University of Massachusetts, Amherst, Mass., on June 9.
This was the first time a Florida Tech team won an award at the annual Tastes of the World Chef Culinary Conference. The team consisted of Gerald McCloy,
SUB Café; Brian Smith and Scott Carpenter, Evans Dining; and Bunny Noel, Vanderbilt University, Nashville, Tenn. Last year, McCloy attended the annual
conference and competed with another team that won a third-place bronze medal.
First-place winners this year were chefs from Canada, Bon Appétit and the University of North Texas.
The competition was not a piece of cake. Chefs from 25 colleges made up 13 four-person teams that competed for the American Culinary Federation awards.
“They were given a mystery basket of ingredients with instructions to prepare 16 servings of a four-course meal in three hours,” explained Tom Stewart,
Florida Tech food service director. The competition was titled, “Taking the Mystery out of the Mystery Basket.”
Chefs, 235 of them, affiliated with university food services from 35 states and Canada, attended the conference. The competition included food services
from the University of California, Berkeley, and the Bon Appétit Management Company of Menlo Park, Calif.
The goal of the conference was to advance the cause of great tasting and healthier food choices for campus food services.