MELBOURNE, FLA.—For the third year, Florida Tech’s Food Services professionals have earned medals at the international Taste of the World Chef Culinary Conference, sanctioned by the American Culinary Federation (ACF). This year, they brought home bronze medals for their efforts.
Those that attended the conference in Amherst, Mass., this year were Jon Skoviera, chef de cuisine at the SUB Café and Catering; Scott Cooper, production chef at Evans Dining; and Bill Danielson, lead cook at Evans.
At the competition, four dishes were prepared and each was critiqued on a rigorous 100-point scale according to flavor, wellness (healthy dining choice) and sustainability. “These critiques helped prepare us for the next dish,” said Danielson.
The appetizer was their favorite: sugar-seared sea bass with charred eggplant spinach couscous, tomatoes and basil oil. “It was beautiful. We did a really nice job with it,” said Skoviera.
“At the conference we learned new techniques that we will implement at Florida Tech,” said Cooper.
As part of the university’s new South Village, a new dining area is planned which will give them the chance to use more of the skills they learned at the conference.