2 MA Johnson & Wales Students Win Big In Cooking Competitions

CARVER, MA — Three students from Johnson & Wales University’s College of Food Innovation & Technology (CFIT) recently received high accolades in national and international student chef competitions. CFIT, through its interdisciplinary approach to education, prepares students to explore the role of food in everyday life, with a focus on science, nutrition, sustainability, safety, business, and product development and design.

Maxwell Smith ‘23, of Carver, a senior in CFIT’s 4-year culinary program, on March 11 placed number one overall at the American Culinary Federation’s Student Chef of the Year national qualifier in Kansas City, and received a gold medal. Maxwell will now go on to compete at the national Student Chef of the Year competition in New Orleans in July.

On March 3, Nathan LaBossiere ‘23, of Brooklyn, Conn., a senior in CFIT’s 4-year culinary program, competed at the northeast regional Jeunes Commis (young chef) competition, sponsored by the Chaine des Rotisseurs at the State University of New York Cobleskill. Nathan received a Bronze medal and best overall kitchen score. Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over 75 countries.

In February, Chantelle Gonsalves '23 of Lunenberg, flew to India to participate in the international Young Chef Olympiad. Chantelle placed fifth overall in a competition of more than 40 other nations’ college-aged competitors. Based in India, the Young Chef Olympiad is an international cooking competition for student chefs from around the globe.

This material was submitted by Johnson & Wales University