SKIDMORE COLLEGE

Culinary chefs gear up for healthy competition

By PAUL POST

SARATOGA SPRINGS — Ten teams from throughout the Northeast will take part in a Culinary Chefs Competition on Jan. 10- 11 at Skidmore College’s Murray-Aikins Dining Hall.

The event, in its second year, combines education and competition-level work in the kitchen.

The theme is “Local Foods and Healthy, Sustainable Choices.”

“People continue to explore where their food comes from, how it was made, and how it will affect their health and the health of the environment,” said Mark Miller, director of Skidmore dining services. “This event brings the campus community together as a team. It’s a great chance to showcase our culinary talent and facilities and a good networking opportunity.”

The event’s judges are certified chefs, and this year’s “runners” will be students in the Glens Falls BOCES program. “We have doubled the amount of sponsors this year to more than 20, which cre- ates exciting opportunities for participants,” Miller said.

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.

In addition, there will be a conference with a feature presentation by Meghan Little, sustainability coordinator at the University of Massachusetts, entitled “Sustainability on Your Campus.”

Keith Lemnios, CEO and founder of Sun Coffee Roasters of Plainville, Conn., will talk about sustainable coffee in a presentation titled “From Bean to Cup.” Sun Coffee is a sponsor of the two-day event.

Cornell University dietitian Michele Wilbur will present “Myplate. gov. Grain Training.”

On Thursday, participants will have the chance to hear from Chef Survir Saran, who will present a curry demonstration and lead a discussion on local farming. Certified Master Chef Dale Miller, of Sperry’s Restaurant in Saratoga Springs, will serve as lead judge for the competition.

Returning this year is Chef Tony Destratis of Lake George, who will again demonstrate garde manger and ice carving skills.

Thursday’s program gives way on Friday to high- level planning and execution of a four-course meal including a buffet presentation, to be completed by the competing teams. Each team will receive the same market basket of goods late Thursday and will design menus to include all items from 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 Friday afternoon.