Skidmore's chefs serve up a gold-medal menu
The competition was stiff and the assignment was challenging, but Skidmore was up to the task, winning a gold medal in a culinary competition sanctioned by the American Culinary Federation and held Jan. 8 on campus. The gold was Skidmore’s third in the campus-hosted event, but the fourth won by College chefs over the past three years.
Skidmore’s winning recipe: plated appetizer of sautéed fillet of hake with a crunchy pistachio crust, served with a southwestern-inspired grain salad and a sweet and sour pineapple emulsion; for the entrée, sliced, pan-seared duck breast served with a lentil ragout, baby vegetables, and a reduction of balsamic vinegar and fresh plums; dessert of fresh-baked lady fingers with ricotta fruit filling, chestnuts and pistachios, chocolate and apricot sauces, and frosted fruit; and a buffet featuring sliced beef, creamy celery-root puree, and haricots verts, along with a pan sauce made with brandy demi-glace and heavy cream.
Mark Miller, director of Dining Services at the College, was thrilled with the outcome. He said, “Reviews have been amazing, and this event has put Dining Services and Skidmore in a class of their own.”
A total of 11 schools and country clubs participated in the three-day conference and competition. Skidmore and Cornell University were the gold award-winners. Silver medalists were the Country Club of Chestnut Hill, University of New Hampshire, Bonnie Briar Country Club, and Capital Region BOCES. Bronze medalists were the University at Albany, Williams College, University of Connecticut, and St. Lawrence University.
Certified Master Chef Fritz Sonnenschmidt, serving as lead judge, said all the teams impressed the judges. He told the participants, “Cooking and baking are an art” and “a way of sharing with each other. You shared with each other your techniques and knowledge, and you shared the outcomes with the judges.” He added, “This is what it is all about. Share with each other. Listen to each other. And go on from there to other competitions.”
Miller expressed gratitude to the entire Dining Services staff “for assisting with and pulling off this event.” He he also thanked such campus departments as housekeeping, facilities, and business services for help in making the competition a highlight of the winter calendar. And he gave special thanks to the BOCES students who interned during the event. “They were out wait staff for meals and our runners during the competition. They are our future culinarians,” said Miller.
