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April 15, 2009
For Immediate Release
For an Interview:
Peter Sproul
(801) 863-6764
Victoria Maxfield was named Utah Valley University’s first-ever Student Chef of the Year for the Western Region at the American Culinary Federation Student Chef of the Year Championship in Seattle this month.
"Vicki is a natural competitor. Just like all of us, she gets nervous, but you’d never know it," said Peter Sproul, UVU assistant professor of culinary arts, who is one of Maxfield’s advisors.
Maxfield, who was part of the UVU team that finished second in the 2008 ACF Western Regional, will now participate in the 2009 ACF National Conference in Orlando this July.
Maxfield had 60 minutes to prepare four portions of a signature dish consisting of herb-crusted pork tenderloin in sherry vinegar jus with sweet apple parsnip puree; crispy pancetta-scented potatoes and tourne early spring squash; carrot batonee bundle and glazed chipollini onion, to showcase her cooking abilities and skill.
In a pressure-packed arena and competing against the region’s best, including the current global student champion, Sproul said Maxfield performed flawlessly, impressing the panel of three judges that included a certified master chef.
The ACF Student Chef of the Year, sponsored by Custom Culinary, Inc., recognizes a student who possesses a high degree of professionalism, culinary skills and passion for the culinary arts.
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University Marketing Contact:
Erin Spurgeon
(801) 863-6807