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Apr 29, 2017, 4:19

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Students Rocked Culinary Proficiency in ATP Culinary Knowledge Bowl

Students Rocked Culinary Proficiency in ATP Culinary Knowledge Bowl

American Technical Publishers (ATP) recently sponsored the ACF Baron H. Galand Culinary Knowledge Bowl competition.

“We are proud to be in our seventh year of sponsoring the Knowledge Bowl competition,” said David Holloway, senior vice president of Business Development. “When you see the level of competition from all regions, you know the profession has a bright future.”

Created in 1991, the Baron H. Galand Culinary Knowledge Bowl is a Jeopardy-style culinary competition that is open to junior culinary teams from American Culinary Federation (ACF) chapters, apprenticeship programs, and accredited schools.

This year’s winners were: Kendall College in Chicago, IL (Central) coached by Wook Kang and Nelia Salvi; Utah Valley University in Orem, UT (Western) coached by Meghan Roddy and John Thomas; ACF Eastern Long Island Chefs Chapter (Northeast) coached by Andrea Glick and Sherry Mazze; and Guilford Technical College in Jamestown, NC (Southeast) coached by Patrick Sanecki and Michele Prairie.

In honor of the theme “Culinary Rock Stars,” ATP gave each of the winning teams’ programs a “Practice Makes Perfect Coach” kit. This kit is for teaching and demonstrating knife cuts and included a 100 percent bamboo cutting board shaped like Fender™ Stratocaster™ guitar (in keeping with the campaign theme), a copy of 50 Effective Knife Techniques, the companion Knife Techniques Videos DVD, and a 7” Santoku knife. Individual team members received a copy of The Chef’s Répertoire by Gui Alinat.

To prepare for the Jeopardy-style competition, team members studied from a number of training resources, including Culinary Math Principles and Applications 2E by Michael J. McGreal CEC, CCE, CHE, FMP, CHA, MCFE and Linda J. Padilla; Culinary Arts Principles and Applications Second Edition by Michael J. McGreal; and Culinary Nutrition Principles and Applications by Linda J. Trakselis, MS, and Eric M. Stein, MS, RD, CCE. All titles were published by ATP.

About American Technical Publishers
The company was founded in Boston, Massachusetts in 1898 as American Technical Society by R.T. Miller, Jr. on the belief that “all Americans should have the opportunity to receive a high school diploma and learn the job skills required to prepare them for the working world.” American Technical Publishers continues its rich history of developing and publishing leading-edge career and technical training materials, including new digital-basted ATP WebBooks™ and value-priced, print-and-digital Premium Access Packages™.

About the Baron H. Galand Culinary Knowledge Bowl
The competition is named in honor of past ACF national president Baron H. Galand, who championed junior members and encouraged them to get involved in their profession outside the kitchen. Competition questions are drawn from five nationally published textbooks for culinary professionals.

Recipe Contest Offers More Than $20,000 in Prizes to  Culinary Students and Chefs

Recipe Contest Offers More Than $20,000 in Prizes to Culinary Students and Chefs

Have you ever considered entering a duck recipe contest? No, well, neither did Cole Hoang who had never cooked duck prior to entering Maple Leaf Farm's Discover Duck contest last year. But, that didn't stop the Houston Community College student from creating a prize-winning recipe. His "Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney" was a hit with the judges.

Now that he's been introduced to duck, Cole believes it is the "richest in flavor, as well as the finest of the poultry family."

Professional chefs and culinary students are invited to create a dish which showcases duck legs or duck leg meat as the main ingredient in this year’s 2017 Discover Duck Recipe Contest. Maple Leaf Farms is offering more than $20,000 in prize money.

The contest strives to inspire chefs to broaden their thinking and create duck applications that fit into all restaurant segments -- from local bistros or brew pubs to fine dining and non-commercial operations. “Recipes don’t need to be complicated or fancy,” said Maple Leaf Farms Director of Duck Marketing, Cindy Turk. “They just need to be delicious. Duck is inherently flavorful and lends itself to simple preparations.”

The 2017 Discover Duck Recipe Contest is open to professional chefs and culinary students enrolled in a professional culinary school. Recipe entries must include a Maple Leaf Farms duck leg product and will be judged according to creativity/originality, accuracy of the recipe and flavor. Professional and student chef recipes will be judged in separate categories, each with their own cash prizes. Entries will be accepted through June 4, 2017.

Entrants will compete for more than $20,000 in cash prizes. Professional chefs will vie for a $10,000 grand prize and four additional finalist prizes of $1,000 each. The top student chef will win $5,000 with $500 awards going to four additional finalists. In addition, each student finalist will receive a chef’s knife set. The decision of the judging panel will be final.

The contest is open to U.S. residents, 18 years old or older. Entrants must be one of the following: professional chef, sous chef or lead line cook in a restaurant, catering company or non-commercial foodservice establishment, or a student currently enrolled at a professional culinary school.

Complete contest rules and entry details are available online at http://www.mapleleaffarms.com/chefcontest/. All entries must be postmarked or submitted online no later than June 4, 2017.

About Maple Leaf Farms:
Maple Leaf Farms, Inc. is America's leading producer of quality duck products, supplying retail and foodservice markets throughout the world with innovative, value-added foods. Founded in 1958, Maple Leaf Farms is a fourth generation, family-owned company. For more information, contact Maple Leaf Farms at 1-800-348-2812 or visit http://www.mapleleaffarms.com.

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