Or, for Utah Valley University (UVU) Culinary Arts Institute (CAI) students,
winner, winner, tender pork and country sausage roulade with herb-canine inlay,
Utah honey-jalapeno lacquered rib with natural jus, and sumac-roasted carved pork
loin dinner, with a fluted dome filled with Bavarian cream, mango-passionfruit compote,
toasted macadamia nuts, and butter sablé for dessert.
UVU Culinary Arts students Lindsay Peck and Sarrenity Dickson won the American Culinary
Confederation national student of the year (ACF) awards, in the savory and pastry categories
respectively. The award ceremony was held in Las Vegas, Nevada at the Caesars Forum Conference
A hub for thousands of the nation’s culinary educators.
COVID-19 restrictions have canceled the ACF national student regional qualifier
competition, so there were fourteen cookery students competing this year rather than usual
check four.
“The competition was extremely tough this year. It would be very easy for these
students to be ready to prepare because summer is the time to have fun,”
UVU Culinary Arts Institute Chairman Chef Troy Wilson said. “Looking at their commitment,
their focus, and the amount of work they put in to prepare for this tournament, kudos
to them.”
Competitors were allowed a set window of 15 minutes, two hours to cook, 20 minutes
window plating, and 10 minutes to clean and exit their station.
Although Lindsay Peck was nervous at first to compete, as she began to cook
her dish she noticed drew a small crowd from the aromas of her kitchen.
