Florida Tech Culinary Team Wins Silver at UMass Conference

Florida Tech’s Campus Dining culinary team earned a silver medal at the 32nd Annual UMass Chef’s Culinary Conference this summer. Executive Chef Jon Skoviera led Sous Chef Steven Concis, catering's Crystal Mensch, and Pastry Chef Julia Nelson in a competition sanctioned by the American Culinary Federation.

The team prepared an appetizer, main course, and dessert using pre-selected ingredients: pink gulf shrimp, flounder, dill, chives, plums, and crispy chili flakes. Their menu included Key West gulf shrimp ramen with bok choy and shiitake mushrooms; crispy flounder and flounder quenelles with chive mashed Yukon potatoes and creamy dill fumet; and a lemon ricotta entremet with plum sauce and creme anglaise.

Judges evaluated the dishes on taste, texture, preparation quality, and teamwork. Skoviera noted that creating harmonious dishes from disparate ingredients presents the competition's greatest challenge.

The team scored 88.83, placing them just over a point behind the gold medal winners. This marks their third consecutive top-two finish at the conference.

Assistant Vice President of Campus Dining Tom Stewart said the conference experiences foster professionalism and teamwork among staff. He added that the team brings back new ideas to enhance the university’s dining program.