The team from the Chestnut Hill, MA, Country Club earned the competition old medal.
(Story originally published 1/3/13.)
|Mark Miller, CEC|
The event, sanctioned by the American Culinary Federation (ACF), combines education and competition-level work in the kitchen, this year using the theme "Local Foods and Healthy, Sustainable Choices."
Ten teams from throughout the Northeast are registered to compete. Dale Miller, executive chef at Sperry's restaurant in Saratoga Springs and an ACF Certified Master Chef, will serve as lead judge for the Friday competition.
"People continue to explore where their food comes from, how it was made, and how it will affect their health," said Mark Miller, a Certified Executive Chef and director of Skidmore Dining Services.
"The competition is a chance for chefs, many of whom work for institutional employers such as schools and colleges, to develop new skills and enhance their repertoire of recipes during a slower time of the year."
Among other highlights on the schedule:
• Chef Tony Destraitis of Lake George will be on hand to demonstrate skills in ice carving and garde manger duties.
• Keith Lemnios, founder and CEO of Sun Coffee Roasters in Plainville, CT, one of the event's 20 sponsors, will talk about sustainably raised coffee during a presentation titled "From Bean to Cup."
Skidmore College is located at 815 North Broadway. Phone: 580-5000.
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