UMass Dining earned a gold medal and achieved the highest score at the 10th Annual American Culinary Federation (ACF) Collegiate Competition, held Jan. 10-12 at Skidmore College in Saratoga Springs, N.Y.

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The UMass Amherst team was captained by chef Jeffrey MacDonald and comprised of chefs Patrick Redmond, Ashwin Bangalore and Kyle Bigelow. The team tested its skills against eight other college and university culinary teams from across the United States, including Skidmore, Cornell University, Princeton University and the ACF Professional chefs of New Hampshire.

Using a mystery basket of ingredients, each team was required to prepare a four-course meal, including a buffet-style item to be served to the judges and competing teams. The UMass Amherst team led with a miso mousseline crusted branzino with dashi cream, edamame leek puree, black garlic maitake mushrooms, pickled daikon and candy cane beet salad with charred citrus vinaigrette. The entrée was a pan-seared duck breast with pomegranate demi glaze, sweet potato duck confit hash and root vegetable wild rice pilaf. The meal was completed with a blood orange pâté à bombe mousse with opera glaze, chocolate macadamia nut shortbread, honey persimmon crème anglaise and candied macadamia with Chantilly.

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Teams had two hours to prepare and serve the first three courses and one hour for the buffet item. UMass’ buffet item was a bacon-wrapped pork loin with herbed pan jus, parmesan farro risotto with grilled marinated artichoke hearts and torched red peppers. 

“We are extremely proud of the team,” said Alexander Ong, UMass Amherst’s director of culinary excellence. “The chefs have worked very hard in bringing their A-game to the competition and continuing their quest to improve their craft and skills. The many hours of practice sessions led by executive chef Anthony Jung have paid off. We are extremely grateful to Skidmore College for the invitation to be part of this amazing event.”

“I’m so proud of this team, all the hard work and dedication has paid off,” said Jung, who is credited with coaching the champion team. “This recognition is a great honor and a true reflection of the team we have at UMass.”

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“We’re so fortunate to have such a gifted group of chefs on our team at UMass,” says Ken Toong, UMass Amherst executive director of auxiliary enterprises. “I’m extremely proud of their accomplishment. Their dedication to the craft is very inspiring. This competition shows how much talent we have in the college and university dining segment. It’s fantastic that we continue to raise the bar in this arena.”

Also winning gold during the competition, at which chef Victor Sommo served as lead judge, were Skidmore and the ACF Professional chefs of New Hampshire.