SU Catering Chef Matt Conley Receives Silver Medal in the American Culinary Federation Competition
SALISBURY, MD---Matt Conley, catering chef in Salisbury University’s Dining Services, has again medaled in the American Culinary Federation competition, bringing home a silver award.
The event was held during the 24th annual Tastes of the World Chef Culinary Conference in Amherst, MA, at which chefs in higher education gathered to learn new methods, trends, training and best practices. Michael Foster, SU Commons chef, also attended.
Working with colleagues from North Carolina State University and the University of Illinois, Conley created a soup/salad (seared scallops with watercress herb salad), entrée (seared rack of lamb) and dessert (arroz [rice] con leche) for four, as well as a buffet-style meal (mesquite crusted pork tenderloin) for 12. The team was judged on teamwork, presentation, nutritional balance, creativity, flavor, texture and service.
Teams used a “mystery basket” of items to create their recipes. They had only one hour to choose their dishes and determine if ingredients were available in a storeroom.
The competition was the culminating event for the conference. Conley’s team was one of 15 in this year’s event. This marked his 10th medal in 11 years at the competition.
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