The following is a news release from Utah Valley University:
Too many cooks in the kitchen can be a good thing — just ask students and faculty of Utah Valley University’s Culinary Arts Institute, which came home with top awards at the American Culinary Federation Western Regional competition held April 29-May 2 in Scottsdale, Ariz.
Todd Leonard, UVU Culinary Arts chef instructor and assistant professor, was named Chef of the Year in the Western Region. Leonard, who is also executive chef at Blue Lemon restaurant in Highland, Utah, advances to the “final four” in July in Dallas where he will compete against other region winners for National Chef of the Year honors. Leonard is the first UVU culinary faculty member to compete in a national competition.
“I am so excited. This is the highlight of my career,” Leonard said after the award medal was draped around his neck. “This helps elevate the entire culinary program at UVU and shows that we are really doing great things.”