A member of the Foodlink Career Fellowship’s current class participated this week in The American Culinary Federation Rochester Chapter‘s inaugural Student Chef of the Year competition on Monday at Monroe Community College.
Six local student chefs competed for the title of Student Chef of the Year, which recognizes a student who possesses a high degree of professionalism, culinary skills and passion for the culinary arts. Participants included student chefs from the Foodlink Career Fellowship, MCC, and Fairport Boces. China Jackson — the only woman in the competition — represented Foodlink’s culinary apprenticeship as a member of its seventh class.
Judges named Tajineaque (Taj) Scott of MCC as the winner of the competition.
Each chef was required to do the following during the competition:
- Meet to review competition guidelines
- Prepare a menu and mise en place
- Cook their dishes (each plate needed to include a protein, starch, and vegetable)
- Plate their dishes for the judges
Jackson’s dish was seared chicken breast with cauliflower & potato mash, butternut squash fritters, onion rings, with mushroom pan sauce. After the awards, judges met individually with the chefs to provide feedback.
Foodlink and the Foodlink Career Fellowship would like to thank all the competitors, and the ACF Chefs and Judges for their time and mentoring throughout the competition. The Foodlink Career Fellowship was recently recognized as ACF-approved and are now beginning the process of seeking accreditation.
Foodlink and the Foodlink Career Fellowship would also like to extend our gratitude to MCC for hosting such an awesome event. We look forward to next year!
