OREM — Utah Valley University culinary arts student Madeline Black won the Western region Student Chef of the Year at the American Culinary Federation competition held recently in Chicago.
She now advances to the national competition July 8-11 in Orlando, Florida.
Black's winning dish, Ruby Red Utah Rainbow Trout, consisted of a pan-seared corn-dusted fillet, a trout mousseline-filled crepe, a trout and shrimp pan-fried cake, and smoked trout belly with herbed beurre blanc, celery root and carrot puree, orange-scented carrots and parsnip sauté, tomato-fennel compote and vegetable medley.
“Madeline’s work ethic and craft is nothing short of perfection,” chef Todd Leonard, chairman of UVU’s Culinary Art Institute, said in a statement. “Once she set her mind to it, there was nothing stopping her. Even during the competition the judges said that she would be the one they’d want to hire for their restaurants.”
Additionally, the four-member team of UVU culinary arts students won the Western regional Culinary Knowledge Bowl event. The region consists of teams from Arizona, California, Colorado, Hawaii, Nevada, Oregon and Utah. As regional champs, UVU’s team advances to the national competition in Orlando.
Members of UVU’s team include Abby Raff, Emily Williams, McKenzie Jorgensen, Felix Mududa and Summerly Dye. UVU chef instructor John Thomas served as the team’s head coach, with UVU chef instructor Meghan Roddy as assistant coach.