The American Culinary Federation (ACF) has awarded the certification of Certified Executive Chef (CEC) to Amelia Ruiz, an assistant executive chef with Campus Dining and Shops, after she passed her Practical Exam in September.

The assessment for certification practical testing is divided into four general areas: safety and sanitation skills; organization; craftsmanship skills; and finished product skills. The candidate’s skills are evaluated during the examination period through frequent monitoring by the evaluators. The practical examination is the final step for CEC certification after successful completion of the mandatory course requirements and written examination.

Ruiz, who has been with Campus Dining and Shops for 11 years, developed and executed the required three-course menu that consisted of a fish course, salad course and main course over the three-hour time allotment.

Her menu:

• Fish course: pan-fried snapper cake, poached lobster claw, sauteed swiss chard with pancetta, blood orange beurre blanc, garnished with micro cilantro.
• Salad course: a mix of bibb lettuce and radicchio tossed in a cilantro lime vinaigrette, toasted cinnamon and sugar pepitas, sliced apple and manchego cheese.
• Main course: roasted chicken breast, chicken sausage, potato, carrot, eggplant hash, guajillo chile sauce, sunchoke puree, garnished with micro herbs.

“We are extremely excited for and proud of Chef Amelia,” says Neal Plazio, executive chef for Campus Dining and Shops. “The practical exam is very challenging, and Amelia showed great composure throughout. The judges were extremely impressed with her execution and her presentation and flavors were outstanding.”

As assistant executive chef, Ruiz oversees the culinary teams for all retail and residential dining operations.