UNIVERSITY PARK, Pa. — Penn State chefs had a strong showing in the 23rd annual UMass Chef Culinary Conference, held in June in Amherst, Massachusetts. Awards included two silver medals, one bronze medal, third best overall score, and “best dish” designation.
Team A earned a silver medal as well as third best overall score, and their fried daikon ravioli was named the judges’ favorite dish. The team also prepared dishes such as seared bronzini (Mediterranean sea bass) with a warm Mediterranean grain salad, and sautéed chicken thigh with sweet potato puree, Swiss chard, and bacon hash. Team members included Paul Nicolini from Penn State Wilkes-Barre and Worthington Scranton, and Kyle Coverdale, James Nicosia, and Dan Neubert, all from Penn State Behrend.
Team B received a bronze medal for their culinary creations, including sweet potato bisque with chicken quenelles, Jonah crab salad with peach mango salsa and raspberry vinaigrette, and pan-seared bronzini with chimichurri sauce and sautéed Swiss chard. Team members included Linda Narehood and Justin Taylor from Pollock Dining Commons at University Park, and Paul Motter from Penn State Harrisburg. Team B also included Matt Conley from Salisbury University, Maryland.
Team C earned a silver medal for their local tomato salad with bronzini and citrus vinaigrette, cauliflower and lentil stack, and pan-seared tri tip steak with Bordelaise, seared peach, sweet potato hash, and snap peas. Team members are Cory Dougherty, Adam Peters, and Bryan Richner from the West Food District at University Park, and David Tumulty from Penn State Greater Allegheny.
The annual UMass Culinary Chef Conference is regarded as the premier gathering for high-volume food service operators and campus chefs to learn more about world cuisines and flavor trends.