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Culinary competition brings out the best from chefs on the First Coast

By CHEF GLEN KNIGHT
First Coast Technical Institute'sSchool of Culinary Arts

	click photo to enlarge  CHEF GLEN KNIGHT CEC, CCE, a chef instructor at First Coast Technical Institute's School of Culinary Arts, earned a gold medal at a culinary competition for his efforts in preparing Grilled Salmon with a Soy, Honey and Ginger Glaze, Greens and Leeks with Toasted Mustard Sauce, Ensemble of Grains with Fine Herbs and Warm Avocado and Tomato Melange. By ANDREA S. BLUM, Staff

Each year the American Culinary Federation, along with Sysco Foodservice, sponsors a sanctioned competition among professional First Coast chefs. The Greater Jacksonville Sysco Purveyors Food Show is held at the Prime Osborne Convention Center and has become one of Northeast Florida's most recognized professional chef competitions.

The latest in culinary technology, intricate culinary techniques and emerging industry trends are represented during this annual event.

The American Culinary Federation is the authority on food in the United States with approximately 26,000 members nationwide. ACF certification provides an ideal career progression ladder within the food service industry. Cooks and chefs seeking certification must demonstrate proficiency in their craft and are evaluated through written and practical exams. This event is one such way for a chef to demonstrate his or her abilities among colleagues.

The purpose of the ACF Certification Program is to improve the quality of professional competency throughout the industry. The food service industry needs qualified employees with proven experience, who participate in and grow through continuing education. To maintain their certification, chefs must periodically refresh their knowledge in specific competencies and skills, and provide documentation of professional development.

During the Sysco competition, eight professional chefs were given one hour to prepare a signature meal consisting of an entrČe, a starch and vegetables. Each chef had to prepare four plates that were then critiqued by a panel of ACF certified judges. The plates were judged on appearance, compatibility, nutritional awareness, originality and overall flavor. Also, the chefs were scored on sanitation and their organization throughout the competition.

After the scores were tallied and the signature plates critiqued, the judges awarded a bronze, silver or gold medal to deserving competitors.

A graduate of First Coast Technical Institute's award-winning school of Culinary Arts, he has been an instructor there since 1989. Glen and his wife Karla are proud parents of Sarah, age 4, and Riley, who is in the fourth grade.