Creating a Championship Culinary Program

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.