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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.

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