UMass Amherst Chefs Win Gold Medal at Culinary Conference

AMHERST, Mass. - Four chefs from UMass Amherst Dining Services won a gold medal during a team competition held June 17 as part of the 17th annual Tastes of the World Chef Culinary Conference held at the university June 12-17.

The Iron Chef-style team competition sanctioned by the American Culinary Federation featured 16 teams representing 25 schools in the U.S. and Canada. Each team was given a mystery basket of ingredients and had four hours to prepare 10 servings for a four-course menu based on the theme of the conference "Simple Food, Healthy Eating."

Chefs Tony Jung, Shawn Stemp, Pamela Adams and Scott Pascal took first place for their winning recipes for poached trout with artichokes and tomato sauce vierge, ballotine of chicken, red pepper coulis, saut?ed rapini, summer squash and toasted rice, and crusted potato and apple tarte tatin with fresh seasonal fruit.

"The winning dishes were simple and healthy," says Ken Toong, executive director of Auxiliary Enterprises at UMass Amherst. "We are proud of our culinary team and it was a good way to end the conference. Some of the winning recipes will be featured this fall at the University Club, UMass Catering and at the dining commons."