of Culinary Arts students Bradley Drake, John Mink, J’aime Abramowitz, and
Megan Kauffman kicked off the Spring 2014 semester in a heated competition and took home a bronze medal.
January 10, these IUP Baking students participated in American Culinary
Federation-sanctioned culinary competition at Skidmore College in
Saratoga Springs, N.Y.
For the second year in a row, the
IUP team was the only all-student team out of 10 teams of professional chefs taking part in the competition. IUP’s team agreed
that the competition was more fun the second time around. “I felt more like a
comrade than just a student,” Drake said.
night before the competition, all teams received a 15-piece mystery basket
which included duck, king crab, monkfish, pork belly, blood oranges, sweet
potatoes, cranberries, and more.
menus had to include an appetizer or salad, entrée, and a soup or dessert, with
the team using at least part of all the mystery ingredients. Participants also
had to create a buffet platter with enough food to serve 10 people, along with
two plated servings for judging and photography.
team had a tight two-hour window to complete their dishes. They served Grilled
Crab with Brussels Sprout Slaw as the appetizer followed by Blood Orange and
Balsamic Glazed Duck. They concluded the meal with Bose Pear and Cranberry
Galette. Their buffet platter featured Poached Monk Fish Canapé.
were critical but constructive. “Technically [the dishes] needed work, but
[they] were on point with taste,” Abramowitz said.
This team's efforts in competition earned them two bronze medals and even more educational experience. In less than four months, each member will move on to their next culinary
challenge—a full-time externship position at a prestigious resort.
Drake, Mike, and Abramowitz will be expanding their culinary and baking expertise at the
Biltmore Estate in Asheville, North Carolina; Kauffman will be honing her
skills at the Pinehurst Resort and Country Club in the Village of
Pinehurst just four hours away.
of Culinary Arts
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