Dining Services team captures gold in culinary competition

For a second straight year, a team of chefs from Dining Services won a gold medal in the annual Tastes of the World Chef Culinary Conference’s team competition.
Pastry chef Simon Stevenson, chef Anthony Jung of Berkshire Dining Commons, chef Shawn Stemp of the University Club, and culinarian Taylor Whittemore of Berkshire Dining Commons topped 12 other teams in the American Culinary Federation-sanctioned event held on campus June 15.
The team’s winning four-course meal consisted of pan-fried cod with Meyer lemon parsley vinaigrette, stuffed chicken breast with artichokes, spinach and charred red pepper, morel orzo, glazed beets and sautéed green beans, sautéed pork with apple-Craisin compote and strawberry-stuffed profiteroles.
Head judge Noble Masi of the Culinary Institute of America was particularly impressed with the flavor, creativity and presentation of the meal.
“I am so proud of the UMass team,” said Ken Toong, executive director of Auxiliary Enterprises. “I know they work very hard all year and did so again in order to win this prestigious award. It speaks highly of the quality of our dining program and the immense talents of our chefs.”
Teams from Harvard, Penn State, Villanova, Cornell, Michigan, Skidmore, Florida Institute of Technology, University of North Dakota, Oregon State, North Carolina State, Virginia Tech, Salisbury University, University of Maine, SUNY Potsdam, University of British Columbia, University of Victoria and University of Guelph took part in the event.