Florida Tech Chef de Cuisine Jon Skoviera and Florida Tech Dining Service team members Jenn Manaseri, Crystal Mensch and Susan Voss won a bronze medal in the American Culinary Federation’s Culinary Competition at the 24th annual Chef Culinary Conference at the University of Massachusetts in Amherst June 3-8.
As per the rules of the competition, the group prepared a three-course meal consisting of an appetizer of monkfish mousse with seared scallops, a main course of Tonkatsu-style pork tenderloin and a dessert of bing cherry mousse with chocolate genoise, as well as a buffet course of Moroccan-style braised chicken.
Competing against 14 other teams, the meal was critiqued by 12 judges, including four certified Master Chefs.
Teams were be given a market basket containing a selection of materials, and then each had one hour to submit a menu. Teams were allowed three hours of cooking time and a 30 minutes to plate their dishes.
Pictured: The winning Florida Tech team, from left: Susan Voss, Crystal Mensch, Jenn Manaseri and Jon Skoviera.