Issue link: http://catalog.e-digitaleditions.com/i/431204
JWU WINS GOLD AT ACF INTERNATIONAL FOODSERVICE EXPO College of Culinary Arts chefs Josh Rosenbaum, Ellen Duke, Paul Malcolm, James O'Hara and Brian Campbell recently won gold at the American Culinary Federation International Foodservice Expo, held in Orlando, Fla. They took home trophies for "Best in Show" at the USA Culinary Cup Challenge and received a perfect kitchen score from the five ACF Master Chef judges. The team prepared a four-course meal from scratch in five hours for 50 conference attendees using specific ingredients: Maple Leaf Farms duck terrine, olive oil poached Bar Harbor seafood sterling salmon, and desserts with cacao barry chocolate and mango and passion fruit. JWU was one of six teams that competed. "Our chefs performed at a high level of teamwork and craft skill," says Jerry Lanuzza, dean of culinary education. "A perfect kitchen score is extremely difficult to earn in this kind of competition. They demonstrated that those who can, do — but those who can do it better, teach!" Nicole Saunders, assistant director of student involvement & leadership (SIL), along with the help of student assistants Ted Watkins '15 (foreground) and Noah Clark '16 approached training campus clubs and organizations differently this year. SIL hosted a conference-style event, similar to those of national associations, which included a keynote address from Steve Whitby, a member of Campuspeak, about staying focused on the purpose and mission of their club or organization; and breakout sessions on leadership, empowerment and communication.