For Immediate Release–April 15, 2009
For an Interview: Peter Sproul (801) 863-6764
Despite a severe cut to a team member during the final cooking stage, Utah Valley University’s Culinary Arts Institute hot food team won the silver medal for the second year in a row at the American Culinary Federation Student Team Regional Championship in Seattle earlier this month.
"What an exciting and interesting competition," said chef Peter Sproul, UVU assistant professor of culinary arts. "I have never been more proud of a group of students for their dedication and commitment in the face of adversity."
The team, consisting of members John Thomas, Myosook Lee, Jinkuk Lee, Ahanhi Childs and Rick Suchoski, and coached by Sproul and chef Franz Kubak, prepared a cold food buffet presentation platter and completed a skills relay highlighting knife skills, butchery and pastry elements before the final cooking stage.
The team closed out competition by preparing a four-course signature menu of paupiette of sole with wine poached shrimp, mussels and mushrooms in sauce crevette; tomato and fennel salad with goat cheese tuile; basil and prosciutto crusted Morgan Valley lamb and lemon thyme Bavarian with almond butter cream, walnut cake and cassis sorbet to earn the silver medal.
The competition was held at the Kitchen Academy and was part of the Western Regional Convention of the American Culinary Federation.
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