University of Richmond chefs Mike Larue and Andy Kerscher won the bronze medal in the team competition at the University of Massachusetts’ Taste of World Culinary Conference. 

The competition is an American Culinary Federation-endorsed event where the chefs work in teams of four and have one hour to create an entrée, appetizer and dessert selection from a mystery market basket. 

Larue, Kerscher and their team members included in their winning menu a cornmeal-encrusted cod with red pepper and garbanzo puree, a tarragon-browned butter basted medallion of pork over rice pilaf and zucchini batons with a cinnamon-apple gastrique, and squash blossoms stuffed with berries, cherries and cream cheese with a cherry-brandy sauce.

Larue has worked as an evening cook at Heilman Dining Center for seven years. Kerscher is the evening sous chef and has worked at Richmond about a year. He recently competed at Rutger’s University in the NACUF’s Regional Culinary Competition.

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