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Clarkson University Chef Brings Home Bronze Medal

Clarkson University’s Executive Chef Kyle Mayette recently led the Northeast region of ARAMARK chefs to a third place finish at the Third Annual ARAMARK Culinary Excellence (ACE) Competition in Boston.

After bringing home the gold medal from the first ever Northeast Regional ARAMARK Culinary Excellence (ACE) Challenge in April, Mayette was chosen to join a group of two other ARAMARK chefs from the Northeast region to compete in the national competition. The competition consisted of 10 teams of three chefs, all winners from their respective regions, who were each given a mystery basket of items that they had to incorporate into their dishes among other staple foods. Each team had 30 minutes to come up with a three-course menu and three hours to execute.

Mayette’s team was given a mystery basket with one lobster, one whole striped bass, one whole chicken, two artichokes, sundried tomatoes, appaloosa beans, dried cherries and fingerling potatoes.

For the menu, the team chose chicken roulade with sundried tomatoes, caramelized artichokes bean puree and Dobos-style mushroom tarts as their appetizer. For their entre, the team made pan seared striped bass with lobster vinaigrette, roast fingerling potatoes and grilled asparagus. To top off the meal, the group went with warm chocolate cake with almond orange cookie and dried cherry ice cream.

Before coming to Clarkson in the summer of 2008, Mayette trained for four years under one of only 40 master chefs in the country while working at Glen Oaks Country Club on Long Island.

Clarkson University launches leaders into the global economy. One in six alumni already leads as a CEO, VP or equivalent senior executive of a company. Located just outside the Adirondack Park in Potsdam, N.Y., Clarkson is a nationally recognized research university for undergraduates with select graduate programs in signature areas of academic excellence directed toward the world’s pressing issues. Through 50 rigorous programs of study in engineering, business, arts, sciences and health sciences, the entire learning-living community spans boundaries across disciplines, nations and cultures to build powers of observation, challenge the status quo, and connect discovery and engineering innovation with enterprise.

[News directors and editors: For more information, contact Annie Harrison, Director of Media Relations, at 315-268-6764 or]

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