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University of Richmond Team Awarded Bronze Medal at World Chef Culinary Conference

July 20, 2005

A team from the University of Richmond has won the bronze medal at the Tastes of the World Chef Culinary Conference at the University of Massachusetts Amherst.

More than 100 chefs from colleges and universities across the United States and Canada attended the 11th-annual conference last month.

Ten four-chefs teams had to work with a basket of mystery ingredients to prepare four-course meals. Certified chefs from the American Culinary Federation served as judges for the event, which was sanctioned by that body.

Richmond’s bronze medal-winning team consisted of Matthew Clark, Bruce Clarke, Glenn Pruden, C.E.C., and James Vanscyoc.

Their display plates were chilled shrimp and apple chowder, duxelles rice cake with red cabbage relish, chicken roulade duchess with beans verti, and almond crusted stuffed toast. The buffet table was cold poached salmon with rice noodles and savories palmier, and colonial stuffed pork.

Judging consisted of kitchen/floor evaluation and service/tasting evaluation.

The gold medal went to the team from the University of California Berkeley and the silver to the team from Harvard University.