Utah Valley University’s (UVU) Culinary Arts Institute is celebrating a historic moment as two of its students, Kaylee Snyder and Karen Wood, captured gold medals and national titles at the 2025 American Culinary Federation (ACF) National Student Competitions.
Utah Valley University’s (UVU) Culinary Arts Institute is celebrating a historic moment as two of its students, Kaylee Snyder and Karen Wood, captured gold medals and national titles at the 2025 American Culinary Federation (ACF) National Student Competitions.
Wood secured the Student Chef of the Year title with a perfect score of 100, while Snyder earned the prestigious title of Student Pastry Chef of the Year, achieving an outstanding score of 93.4 — a rare accomplishment in the competition’s history.
“When they called out that I got the perfect score, I couldn't believe it,” Wood said. “I'm pretty sure I went into a slight state of shock. It took me days to process that it actually happened. Since receiving the perfect score, I've heard others say I didn't deserve it, and they're probably right. My plate and my performance weren't flawless, but ultimately, ‘the perfect storm’ happened for me during this competition. This group of judges, at this time, decided to give it, and I feel so grateful and privileged that I was on the receiving end of it.”
“These victories highlight the exceptional talent, dedication, and training of our students,” added Chef Troy Wilson, program director. “Karen’s and Kaylee’s achievements place UVU at the forefront of national culinary education, showing that our students can compete with the best in the country.”
In addition to the individual honors, UVU’s Culinary Knowledge Bowl team — led by captain Easton Thurman and members Cooper Todd, Sarah Johnson, Ellee Judd, and Rebecca Snow — earned a third-place bronze medal in a competitive field of eight national teams.
The accomplishments were made possible through the mentorship of UVU’s dedicated faculty, including chefs Todd Leonard, Diana Fallis, KJ Francom, and Megan Roddy, whose leadership and expertise helped guide the students to victory. UVU also extends gratitude to Smith College of Engineering and Technology (CET) Dean Kelly Flanagan for his continued support of the Culinary Arts Institute and its students.
“These national awards are more than medals — they’re a testament to the passion, discipline, and creativity that define UVU’s Culinary Arts Institute,” said Kate Gallacher, CET marketing and communications manager. “Our students don’t just learn to cook; they learn to innovate, to compete, and to succeed at the highest levels.”
UVU’s Culinary Arts Institute has long been recognized for its premier training, award-winning faculty, and commitment to student excellence. This year’s national recognition underscores that reputation and reflects the program’s ongoing mission: to prepare the next generation of culinary leaders.
For more information about the Culinary Arts Institute or to apply, visit uvu.edu/culinary
