Jeanette Blain | News Editor | jblain.uvu@gmail.com
Photo courtesy of UVU Marketing
Two UVU graduates and their adviser win gold and silver medals at the Cook. Craft. Create. ACF National Convention & Show held July 31 – Aug. 3 in Orlando, Florida.
Chefs from around the country gathered to learn, mingle and compete for top honors by demonstrating their culinary skills at the event.
The five-day event was sponsored by the American Culinary Federation, which is the leading association of professional chefs. Over 1,000 students and foodservice professionals participated in workshops, demonstrations, and competitions.
UVU gold and silver medal winners included graduates Lyn Wells and Andrew Corrao, along with Chef Sproul who is the co-director of the Culinary Art Institute.
“It is very rewarding for faculty and graduates of the Culinary Arts Institute to earn such high distinction at an acclaimed international culinary competition,” Sproul said in a written statement. “It shows that what we’re doing at UVU works, and it proves we can truly hold our own against the very best of the best!”
Wells, who graduated in 2014, won a gold medal in the five-course tasting menu category. She also won this year’s ACF President’s Medallion.
Sproul also won a gold medal for the five-course menu and also won a silver medal for finger food display.
Corrao, who now works for the restaurant Bambara at the Hotel Monaco in Salt Lake City, graduated from UVU in 2009. He has attended the convention several times. Last year, he coached the student chef of the year, this year he came back to win a silver medal for his five-course tasting menu.
The contestants competed individually but were rooting for each other.
Even though he hasn’t been a student for six years, Corrao said UVU and the culinary arts program is extremely supportive.
