University of Montana Chefs in the News...

This article was originally published in the Missoulian (December 3, 2002)

First-class chef By LINDSAY HENDERSON for the Missoulian

UM dining services supervisor completes advanced culinary courses

Carla Roe, University of Montana dining services production supervisor, has been named by the American Culinary Federation as a certified Chef De Cuisine.

Roe, who has worked in dining services for 12 years, completed three 30-hour courses and a final test that tackled everything from management practices and theories to sanitation and classifications of meats. There are only a handful of Chefs De Cuisine in Missoula.

"I think she's great," said Elliot Westwater, marketing manager for dining services. "It shows a lot of dedication to spend her own time and energy to increase her skills as a chef. It's good for dining services and it's good for Carla. We're all proud of her."

In April, Roe was named Chef of the Year by the Western Montana Chapter of the American Culinary Federation. She was instrumental in making the menu for the popular Pacific Rim stop in the University Center food court, which has a menu featuring chicken satay, rice and noodle bowls, and sushi.

However, Roe said she can't take all the credit for the Pacific Rim, "We have a really talented staff," she said. "We knew what kind of food we wanted. We just got together and did some brainstorming."

As chef of the year, Roe will be hosting a fund-raising dinner in February. She will develop the menu for the event where the next chef of the year will be named.

Scholarships will be given to students enrolled or planning to enroll in the culinary school at the Vocational Technical Center. Everyone is welcome to attend; there will be door prizes and a raffle.

Roe said being a member of the American Culinary Federation provides a wonderful opportunity to stay abreast of current food trends as well as network with other working chefs. "It's a way to find other people in the field and get valuable information and advice."

In March, the Western Montana Chapter of the American Culinary Federation will be putting on a practice competition, similar to the Iron Chef cooking competitions on cable television.

Participants will have an hour to make a four-course meal that serves four people. Judges will grade on sanitation practices, presentation, taste and nutrition. Roe, president of the Western Montana Chapter of the American Culinary Federation, is hoping to have a sanctioned competition sometime in the future.

" It's a great way to learn," she said.