{"id":4945,"date":"2011-04-08T13:45:37","date_gmt":"2011-04-08T17:45:37","guid":{"rendered":"https:\/\/blogarchive.utc.edu\/news\/?p=4945"},"modified":"2013-02-05T11:13:14","modified_gmt":"2013-02-05T15:13:14","slug":"utc-executive-chef-selected-for-national-competition","status":"publish","type":"post","link":"https:\/\/blogarchive.utc.edu\/news\/2011\/04\/utc-executive-chef-selected-for-national-competition\/","title":{"rendered":"UTC Executive Chef selected for national competition"},"content":{"rendered":"<p>In her first year of participation in ARAMARK&#8217;s Culinary Excellence program, UTC Executive Chef Linda Davis earned one of three coveted spots on a team of executive chefs chosen to represent the Southern Region in the national ACE competition.\u00a0 The event will be held in Tampa in summer 2011.<!--more--><\/p>\n<a href=\"https:\/\/blogarchive.utc.edu\/news\/files\/2011\/04\/DSC_1154.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"200\" data-attachment-id=\"4946\" data-permalink=\"https:\/\/blogarchive.utc.edu\/news\/2011\/04\/utc-executive-chef-selected-for-national-competition\/dsc_1154\/\" data-orig-file=\"https:\/\/blogarchive.utc.edu\/news\/files\/2011\/04\/DSC_1154.jpg\" data-orig-size=\"1280,857\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON D40X&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1301409568&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;40&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"DSC_1154\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Caption:  Alumni Affairs Director Jayne Holder and Executive Chef Linda Davis discuss food (of course!) at a reception to celebrate Davis\u2019 ARAMARK victory&lt;\/p&gt;\n\" data-large-file=\"https:\/\/blogarchive.utc.edu\/news\/files\/2011\/04\/DSC_1154-1024x685.jpg\" class=\"size-medium wp-image-4946\" src=\"https:\/\/blogarchive.utc.edu\/news\/files\/2011\/04\/DSC_1154-300x200.jpg\" alt=\"\" style=\"max-width: 100%;\"style=\"max-width: 100%;\" srcset=\"https:\/\/blogarchive.utc.edu\/news\/files\/2011\/04\/DSC_1154-300x200.jpg 300w, https:\/\/blogarchive.utc.edu\/news\/files\/2011\/04\/DSC_1154-1024x685.jpg 1024w, https:\/\/blogarchive.utc.edu\/news\/files\/2011\/04\/DSC_1154.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>\n<p>Beginning in Orlando at the University of Central Florida, Davis won the gold medal in a qualifying event, competing against numerous chefs.\u00a0 To qualify for the team that will compete in Tampa, Davis joined eight fellow medalists from across the region at Berry College in Rome, Georgia, where she whipped up an amazing meal.<\/p>\n<p>Davis was served a mystery basket of ingredients featuring an entire striped bass, dried chickpeas, raw beets, raw okra, eye of round and Gorgonzola cheese.\u00a0 The chefs were judged on kitchen skills, presentation, taste and menu viability.<\/p>\n<p>\u201cLinda had 20 minutes to prepare a menu and three hours to prepare a meal,\u201d said Tim McWilliams, Senior Food Service Director at UTC.\u00a0 \u201cShe rehydrated the chickpeas and created a sweet pastry; she used a pressure cooker to tenderize the eye of round in port wine; the Gorgonzola was incorporated into a fish cake dish, created from the striped bass; and she brushed the okra with oil, garlic and salt and grilled it.\u00a0 She also grilled the beets.\u201d<\/p>\n<p>McWilliams explained Davis\u2019 hard work is not confined to competition.\u00a0 \u201cThe same amount of attention goes into the food prepared for students, faculty and staff at UTC,\u201d McWilliams said.<\/p>\n<p>Earlier this academic year, Davis graduated from the Aramark ProChef Certification program. Partnering with the Culinary Institute of America, the program is a comprehensive professional development and culinary skills verification program which measures core culinary, managerial and financial acumen, including a chef\u2019s skill in taste, proper cooking methods, authenticity, plating, use of all ingredients, hygiene and disposal of food waste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In her first year of participation in ARAMARK&#8217;s Culinary Excellence program, UTC Executive Chef Linda Davis earned one of three coveted spots on a team of executive chefs chosen to represent the Southern Region in the national ACE competition.\u00a0 The event will be held in Tampa in summer 2011.<\/p>\n<p class=\"more-link-wrap\"><span><a class=\"more-link button text\" href=\"https:\/\/blogarchive.utc.edu\/news\/2011\/04\/utc-executive-chef-selected-for-national-competition\/\">Continue Reading <\/a><\/span><\/p>\n","protected":false},"author":294,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_ef_editorial_meta_date_first-draft-date":"","_ef_editorial_meta_paragraph_assignment":"","_ef_editorial_meta_checkbox_needs-photo":"","_ef_editorial_meta_number_word-count":"","_ef_editorial_meta_checkbox_slider":"","_ef_editorial_meta_checkbox_featurette":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8244,64],"tags":[7367,7378],"class_list":{"0":"post-4945","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-honors-and-awards","7":"category-news","8":"tag-aramark","9":"tag-linda-davis","10":"entry","11":"has-post-thumbnail"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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