Rice University Dining’s team has brought home the gold.
Cohen House Senior Executive Chef Susana Cabrera (team captain) and executive chefs Sing Yam, Joseph Stayshich and Ernesto Perez triumphed at the American Culinary Federation (ACF) Chef Competition held during the University of Massachusetts Amherst’s annual Chef Conference.
“This victory is a testament to the dedication and hard work of our entire team,” Cabrera said. “With our diverse professional backgrounds and extensive experience beyond the university, this competition provided an excellent opportunity to showcase our collective expertise and skills. It’s an honor to have our efforts recognized on such a prestigious platform.”
Every summer, the UMass Amherst Chef Conference brings together college and university culinary professionals from across the country for a weeklong event filled with celebrity chef appearances, workshops and seminars aimed at enhancing culinary skills and serving campus communities better. The highlight of the conference is the ACF Chef Competition, where chefs are tasked with creating three dishes using a secret basket of ingredients. This intense competition tests their creativity, adaptability and culinary expertise under pressure.
The dishes prepared by Rice’s chefs were evaluated by a panel of master chefs on several criteria, including presentation, flavor, sustainability, innovation and technique. Rice’s outstanding performance earned the team the event’s highest accolade, a gold medal.
The gold-clenching meal included a first course of polenta crusted tofu and Chinese broccoli with a morel mushroom sauce; a second course of steelhead trout and root vegetables with a port wine reduction; and a third course of Thai basil raspberry coulis.
“The competition not only provided a platform for our chefs to showcase their talents but also fostered a spirit of camaraderie and professional growth,” said Beth Leaver, senior executive director and chief hospitality officer at Rice. “It allowed them to gain valuable feedback from esteemed culinary experts and learn from their peers, further enhancing their ability to bring innovative and high-quality dining experiences back to the campus community.”
Leading up to the competition, Rice’s director of campus dining, alongside the director of culinary excellence, rigorously prepared the chefs by simulating the competition environment in the university’s kitchens. They meticulously tested the chefs, replicating the format and layout they would face at the competition. Cabrera said this preparation was crucial in honing their skills, boosting their confidence and ensuring they were well-equipped to handle the pressure and challenges of the ACF Chef Competition.
Rice’s chefs have been competing in the ACF for many years, and since 2015 in the UMass Amherst ACF team competition, medaling each year.
“This is a true achievement; when our chefs return as medal winners, it really highlights the caliber of our dining team and their growth,” says Johnny Curet, campus dining director.
Rice Dining aims to revitalize the ACF certification program within the Houston chapter, extending its benefits not only to Rice chefs but also to the local chef community with the university serving as a learning platform.
Kyle Hardwick, director of culinary excellence, will lead this initiative.
“The program will enable us to connect and engage with culinary professionals in the region who are also pursuing certification, demonstrating our commitment to community outreach and supporting others in their culinary journey,” he said.
To learn more about dining options at Rice, visit dining.rice.edu.
