University of Richmond Heilman Dining Center chefs Andrew Kerscher, Earl Lee and Rachel Snyder earned a silver medal in the group challenge at the Tastes of the World Chef Culinary Competition held at the University of Massachusetts Amherst.

The conference is highly regarded as the premiere gathering for high-volume food services providers and aimed to accelerate foodservice concepts into the next generation. It required the 21 teams to develop a four-course menu from a mystery basket containing arctic char, chicken, flap steak, Brussels sprouts, quinoa, peaches, mango and hazelnuts using basic kitchen supplies. A panel of judges from the American Culinary Federation evaluated the meals.

“Having the ability to represent the university is a vital role that we play on campus,” said Earl Lee on behalf of the team. They aspire to win gold at next year’s competition.

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