Florida Tech Chef de Cuisine Jon Skoviera and dining service team members Jenn Manaseri, Crystal Mensch and Susan Voss won a bronze medal in the American Culinary Federation’s Culinary Competition at the 24th annual Chef Culinary Conference at the University of Massachusetts in Amherst June 3–8.
As per the rules of the competition, the group prepared a three-course meal consisting of an appetizer of monkfish mousse with seared scallops, a main course of Tonkatsu-style pork tenderloin and a dessert of bing cherry mousse with chocolate genoise, as well as a buffet course of Moroccan-style braised chicken.
Competing against 14 other teams, the meal was critiqued by 12 judges, including four certified Master Chefs.
Teams were given a market basket containing a selection of materials then had one hour to submit a menu. Teams were allowed three hours of cooking time and 30 minutes to plate their dishes.