Kaylee Snyder, a junior at UVU majoring in hospitality management and a graduate of the university’s culinary program, recently achieved a major milestone in her culinary journey.
Kaylee Snyder, a junior at UVU majoring in hospitality management and a graduate of the university’s culinary program, recently achieved a major milestone in her culinary journey. On February 28, 2026, she competed in the ACF Western Regional Student Chef of the Year competition — and won.
The competition, hosted by the American Culinary Federation (ACF), challenged students to develop and execute a composed plate using Cornish game hen as the featured protein. From there, competitors were responsible for creating complementary starches, vegetables, sauces, and a cohesive plating design — all under strict time and setup constraints.
Kaylee and her coach, Chef Erin Jones, a professor at Utah Valley University and a Certified Executive Chef (CEC) through the ACF. Together they spent weeks refining her Mediterranean-inspired dish, an influence drawn from her study abroad experience in Italy, where she explored the Mediterranean diet and cuisine. Preparation included intensive plate development, ingredient scaling, timing practice, and simulating the full competition setup. Every detail had to fit onto a speed rack and be executed flawlessly within the competition window.
Beyond the technical demands, Kaylee described the mental challenge as equally significant. “Competition cannot be about the win or the medal,” she reflected. “The journey, the learning, the one-on-one coaching — that’s where the real growth happens.” While medals are validating, she emphasized that the experience itself builds resilience, confidence, and skill that extend far beyond the stage.
Her gold medal victory now advances her to the national level. Nationals will take place at the end of June in Grand Rapids, where she will compete against top student chefs from across the country.
Kaylee previously earned the title of Student Pastry Chef of the Year last July, and that experience strengthened her confidence heading into this year’s hot foods competition. “It’s nerve-wracking when the judges are watching and asking questions,” she said, “but afterwards you realize — I can do this.”
Her success reflects not only her personal dedication but also the strength of UVU’s ACF-accredited culinary program. By stepping beyond the classroom and into national-level competition, Kaylee is helping showcase the talent and preparation that define the program.
As she prepares for nationals this summer, one thing is clear: for Kaylee Snyder, the journey is just as meaningful as the medal — and this gold win is only the beginning.
Learn more about the UVU Culinary Arts Institute.
