ACF culinary competition/conference slated Jan. 7-9

In what has become something of a new-year tradition, Skidmore College will host the fourth annual American Culinary Federation Culinary Conference and Competition Wednesday through Friday, Jan. 7-9, 2015, in the College’s Murray-Aikins Dining Hall.

Sanctioned by the American Culinary Federation, the event draws competitors from throughout New York and New England. Mark Miller, director of Skidmore’s Dining Services, coordinates the event, which traditionally combines education and competition-level work in the kitchen. Skidmore is in a special position this year, serving as both host and gold-medal winner of last year’s competition. Said Miller, “Last year was so exciting for us when we won our first gold medal in competition. Our team has been practicing and we believe that we are well positioned to repeat. It will all depend on the market basket of goods that day.”

The theme for 2015 will again emphasize local foods and sustainable choices. Just as important, from Miller’s perspective, is the chance for participants to “learn, network, eat, and compete.” The competition is a chance for chefs, many of whom work for institutional employers such as schools and colleges, to develop new skills and enhance their repertoire of recipes during a slower time of the year. The event offers chefs a chance to strengthen their professional skills through seminars, culinary demonstrations featuring unique trends and techniques, tastings, networking, and a culinary competition.

Among the program’s highlights is a presentation titled “Growing Mushrooms in the Hudson Valley,” focusing on Bulich Mushroom Farms of Catskill, N.Y., which produce about 700,000 pounds of several kinds of mushrooms annually. All program participants also will have the chance to take a bus tour of historic Saratoga Springs and visit the Olde Saratoga Brewing Company for a tour and tasting. Ken Dunbar of Skidmore’s Admissions Office will serve as emcee of the bus tour. Skidmore’s Dining Services will prepare an array of sweets to accompany the beverages available during the brewing company event.

A presentation/demonstration titled “Chocolate Tasting:  Bean to Bar,” will be given by Dédé Wilson, founder of “Bakepedia, the Baker’s Resource.”

The high point of this annual event is the market basket competition. Each four-person team will be required to prepare a four-course menu and a buffet platter that will be judged by a team that includes Noble Masi; Michael Morgan; Victor Sommo; Fritz Sonnenschmidt, lead judge; and James G. Rhoads III. Each team will receive the same market basket of goods late Thursday and will develop menus to include all items in the market basket. On Friday, throughout the kitchens of Skidmore’s dining hall, the teams will work to create dishes that will be judged for originality, taste, and presentation. Points also are awarded for teamwork, culinary skills, and sanitation.

Each team will be allowed to use just four butane burners to prepare the main course of their menu. Exceptions are allowed for desserts, which could, for example, incorporate use of an oven or freezer in the preparation process.

Awards will be presented during the closing ceremony on Friday afternoon.