Culinary grad named best student chef in America

Carol Chandler, a 2006 graduate of UM’s College of Technology, was named the National Student Culinary Champion after winning the American Culinary Federation competition in Orlando, Fla., recently. She was awarded $15,000.

Chandler won the Western Regional competition held in Coeur d’Alene, Idaho, in April. She competed against winners of three other regions for the national award. Two coaches accompanied Chandler to the competition – Thomas Campbell, program director of the COT culinary arts program, and Toby McCracken, executive chef of the Stock Farm Club in Hamilton.

All four competitors were directed to prepare the same menu. Judging was based on how each interpreted the cooking techniques and recipes and on their personal cooking styles and presentations. The menu was: Filets of Sole à la Florentine (appetizer), tomatoes, asparagus and endive (salad) and Chicken Chasseur (main course).

Chandler noted that at first she had trouble with the burners on the stove she was using because they were “extremely powerful.” She said she lost her composure briefly but worked things out fairly quickly. “I took it as a good sign as I watched the judges take a taste and then practically fight over the leftovers, eating the plates clean,” she said.

Chandler reports she received a standing ovation after accepting the award. She dedicated it to her parents, her hometown of Plentywood, her mentors Campbell and McCracken and to the College of Technology.