Moulton Union Chef David Crooker Wins Gold Medal
Story posted July 10, 2002
A staff member of Bowdoin's award-winning Dining Service has added another kudo to the department's long list of accomplishments.
David Crooker, head chef at Moulton Union, was part of a four-member college chef team that won the American Culinary Federation (ACF) gold medal at the 8th annual Chef Culinary Conference held at the University of Massachusetts-Amherst last month.
Crooker and fellow chefs Scott Finley (University of Wisconsin-Platteville), Roland Lynn (University of Waterloo), and Camp Howard (Vanderbilt University) were charged with transforming a market basket of ingredients into a four-course meal in the ACF Category F Hot Foods Competition.
Their first-place winning dish included western roast leg of lamb with natural juices, grilled red potatoes, and summer vegetables. Meals were judged for taste, presentation, temperature, and texture.
The team took home a gold medal and a $1,000 gift certificate.
The "Iron Chef-like" competition was the finale of the "Collegiate Cuisine 2002" conference, attended by more than 100 chefs from colleges and universities from around the United States and Canada. The theme of this year's six-day conference was "Tastes of the World."
Photos of the winning dish, as well as the winning chefs, are available at UMass-Amherst's Dining Service Web site (go to the Chef icon in the top left corner, and choose "The Chefs in Action").
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