ARAMARK Higher Education Chefs Compete for Culinary Excellence
- August 5, 2010
More than 150 ARAMARK chefs from colleges, universities and conference centers across North America competed in the 2010 ARAMARK Culinary Excellence competition, which culminated at the National Competition last week in San Francisco. Thirty finalists competed for a chance to win the prestigious “Copper Pot” and a medal from the American Culinary Federation (ACF), the largest professional chefs association in North America.
The finalists, divided into 10 three-member teams, were given 30 minutes to create, and three hours to fully execute an appetizer, entrée and dessert that included items from a mystery basket crafted from local San Francisco Bay ingredients, including a whole chicken, fava beans, artichokes, almonds and a whole Black Bass.
Five Certified Master Chefs, including Ferdinand Metz, past-president of the Culinary Institute of America (CIA), judged the competition based on cooking skill, flavor, plate presentation, use of all ingredients and food safety practices.
The ARAMARK Culinary Excellence Winners include:
The Gold Medal and Copper Pot:
The Southern Region team of Keith Morrison (Mercer University), Keith Sipek (University of Alabama) and Masa Yamashita (University of Tennessee–Chattanooga), a four-time regional champion.
The Silver Medal:
The Mid-Atlantic Region team of Bryan Kelly (University of Virginia), Tim Brown (Old Dominion University) and Jerry Howerin (Mount St. Mary University).
The Bronze Medal: (Tie)
The Northeast Region team of Chris Bee (Boston University), Todd Alden (Springfield College) and Darren Alvaro (College of St. Rose), and the West Region team of Paul Baca (University of California-Irvine), Jeremy Reimer (California State University- East Bay) and Tim Fox (The Cate School).
Original article: