UMass Amherst Chefs Capture Gold at Canadian Culinary Competition
The University of Massachusetts Amherst Dining culinary competition team brought home gold at the Canadian College and University Food Service Association (CCUFSA) culinary competition held in Charlottetown, Prince Edward Island June 28.
The UMass Amherst team was captained by Executive Pastry Chef Pamela Adams and included Chef de Cuisine Caleb Pham, Sous Chef Ashwin Bangalore and baker Clarissa Reyes-Gonzalez. Together, they competed against two other Canadian schools, securing the single gold medal awarded at this highly regarded competition.
Each team was required to prepare a three-course meal consisting of ingredients provided in a mystery basket. As a surprise twist to the competition, contestants were charged with the task of preparing a chowder dish to be judged independently from the entire meal. The three-course meal was presented to a panel of judges and 200 guests, who then voted for their favorite meal.
Team UMass Amherst led with a Manhattan clam chowder pani puree that included mussels, clams, scallops and haddock chowder with garlic-scape chutney. For the main course, the team prepared an island surf & turf featuring fire-roasted poblano braised beef, honey-miso yaki lobster, potato puree and roasted local vegetables with a demi glaze. A gateau à la Claire was served for dessert, featuring vanilla cake, coffee pana cotta, strawberry mead gelee, chocolate ganache, chai glaze, a Kit Kat base and crème fraiche ice cream.
“We showed up as one unified team and it showed in our performance. We were able to bond though this experience and perform with excellence, as is the UMass way,” Adams says. “Winning the gold medal was important but the real win of this experience was how we performed as a team and grew individually as professionals. This was Clarissa’s first culinary competition and Ashwin’s last—he is going back to school—so the fact that we were able to come back with gold was just icing on the cake.”
Executive Director of UMass Auxiliary Enterprises Ken Toong says, “I had the honor to witness our culinary team receive gold from our neighbors to the north and am so UMass Proud of their accomplishment!”