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Clarkson University Executive Chef Takes Gold Medal in Competition
[A photograph for media use is available at http://www.clarkson.edu/news/photos/mayette.jpg]
Kyle Mayette, executive chef at Clarkson University, brought home the gold medal from the first Northeast Regional Aramark Culinary Excellence (ACE) Challenge earlier this semester.
Top-place winner Mayette will serve as the first member of the Northeast team at the national competition in Boston this June.
Mayette’s menu of shitake and haricot vert salad, crispy roast duck with grapefruit and braised spring onions, followed by a mascarpone pudding with drunken cherries carried the day.
Previously, 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. A graduate of Johnson & Wales, Mayette came to Clarkson in late summer 2008.
"I’ve worked at several universities and Clarkson is unique," says Mayette. "I never felt the sense of family that we have here. It’s really about the people. It’s all about our students."
The ACE challenge was held at Vassar College. The silver medalist was Brad Goulden of Vassar College and the bronze medal went to Kasey Longe of Johnson State College in Vermont. The students’ choice award went to Mary Locke of the University of Rochester.
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.