Creating a Championship Culinary Program

Creating a Championship Culinary ProgramTop of Mind with Julie Rose • Season 1, Episode 662, Segment 4

Oct 17, 2017 • 23m

Guests: Todd Leonard, Department Chair of the Culinary Arts Program at Utah Valley University; Madeline Black, Winner of the American Culinary Federation’s Student-Chef Competition Today we have a delicious truffle-scented duck roulade finished in duck fat, with Utah honey lacquered duck thigh-riblet, pan seared foie gras with port and morel mushroom sauce, accompanied by potatoes gratin, celery root and pea puree, with rhubarb chutney and a summer vegetable medley. It’s the plate that won a national cooking competition.

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