At the American Culinary Federation Conference held at CNM throughout the weekend, young chefs whipped up appetizers, salads, soups and entrees as judges scored for organization, teamwork, and solid cooking technique.nnOne of the competitors, chef Nick Winden, found the experience “fantastic.”n“It just was a lot of fun and it was a lot of work,” he said.nnA number of teams traveled from across the country to attend the event that also included seminars, cooking demonstrations, as well as an award ceremony.
for a tastey competition today in albuquerque at cnm. this is the american culinary federation conference. young chefs whipped up appetizers, salads, soups and entrees as part of the event. judges are looking for organization, teamwork and solid cooking technique. “it’s just a fantastic experience to be here. watch everybody’s food come out..and get to compete at such a high level of experience. it’s just it was a lot of fun and it was a lot of work.” a number of teams travelled here from different parts of the country. former