Skidmore to host fifth annual culinary conference, competition

Eleven teams of food-service chefs from five states will visit Skidmore College early in the new year for the fifth annual culinary conference and competition, scheduled Jan. 6 to 8, 2016, in the college’s Murray-Aikins Dining Hall.

Mark Miller, director of Skidmore's Dining Services, is coordinating the event, which is sanctioned by the American Culinary Federation. He says that after he put out the information on the conference during the fall, it was completely sold out in just three weeks. Competitors will include two country clubs and nine colleges and universities, including the U.S. Navy and War College, competing at Skidmore for the first time.

Skidmore consistently scores well in polls about campus food service offerings, most recently hitting No. 2 in New York State in this survey by Niche.com. Dining Services' best customers, Skidmore's own students, regularly provide feedback on culinary offerings via Napkin Notes.

According to Miller, the event provides a chance for participants to “learn, network, eat, and compete.” The timing lets chefs develop new skills and enhance their repertoire of recipes—through seminars, culinary demonstrations, tastings, networking, and a culinary competition—during a leisurely period of the year.

Skidmore is in a unique position this year, serving as host of the event as well as home to the chefs who won gold medals three times over the past 18 months. Skidmore’s chefs will be training over the next few weeks to defend their top status. Said Miller, “Our chefs have competition experience and succeeded at the highest level. They are looking forward to retaining the gold, but it will depend on the basket of goods required for use.”

Miller said that sustainability and local sourcing are key guideposts, as that theme was well received last year. Levi Rogers, campus sustainability coordinator, will demonstrate a bicycle-powered blender and the organic campus vegetable garden. The program will also include a demonstration on preserving food, by Rob Mullooly of the Culinary Institute of America; a session on Disney-based training for improving guest services, by John Noble Masi of Hospitality Performance Partners; and a “bean to bar” chocolate tasting, by Dédé Wilson of Bakepedia.

The chef teams this year are from Bonnie Briar Country Club, St. Lawrence University, Skidmore, Cornell University, Ithaca College, and University at Albany, all in New York State; Williams College and the Country Club of Chestnut Hills, both in Massachusetts; the U.S. Navy and War College in Newport, R.I.; University of Connecticut in Storrs; and University of New Hampshire in Durham.

For the market basket competition, each four-person team must prepare a four-course menu and a buffet platter for a judging panel that includes certified master chefs Dale Miller and Fritz Sonnenschmidt, as well as Michael Morgan, Michael Stamets, James G. Rhoads III, Walter Zuromski, and Alain DeCoster. Each team will receive the same basket of food late on Jan. 7 and will develop menus to use all items in the basket. On Jan. 8, throughout the kitchens of Skidmore’s dining hall, the teams will work under deadlines to create dishes that will be judged for originality, taste, and presentation. Points also are awarded for teamwork, culinary skills, and sanitation.

Teams will be allowed to use just four butane burners to prepare the main course of their menu. Preparation for desserts and other courses may include use of an oven, freezer, or other equipment.

Awards will be presented during a closing ceremony on Friday afternoon. The public is welcome to view the event; admission is free.