The fourth annual competition featured farm tours for students on Wednesday, April 19, followed by lectures and a cook-off on Thursday. Students were challenged to create an appetizer and entrée featuring boneless beef rib-eye cuts for an upscale casual restaurant.
The dishes were judged on creativity, presentation, flavor, versatility, marketability, value and team work.
The Culinary Beef Competition blends culinary arts and agriculture in a way that uniquely suits SUNY Cobleskill students, who study and experience every aspect of the farm-to-table process right on campus.
“Our Culinary Arts students are increasingly exposed to the entire food system, from production to consumption,” said Timothy Moore, Dean of the School of Agriculture and Natural Resources. “As a result, they understand challenges at the farm level while meeting changing consumer expectations. No other Culinary Arts program can offer these unique experiences to their students.”