MARQUETTE, Mich.—A four-person team from Northern Michigan University dining services received an American Culinary Federation gold medal in a competition sanctioned by the ACF at the 17th annual Chef Culinary Conference. Members were Nathan Mileski, Nathan Jennings, Kathy GischiaandMary Gervasi. The conference was held at the University of Massachusetts, Amherst, with the host school and Harvard the only other gold medal winners. Each team was required to prepare a three-course menu choice of appetizer/entree/dessert for four servings, one buffet platter for 10 servings and one plated serving for the judges. The NMU team presented a buffet table of pan-roasted french pork chops with whole grain mustard vinaigrette and primavera barley pilaf. Members also created three display plates: charred tomato bisque with olive oil poached chicken and basil oil; spinach salad with shrimp, pears, mozzarella, spiced papitas and a pomegranate-blueberry vinaigrette; and pan-seared trout with sauteed brussel sprouts.