Chef Watson Baldwin and eight UNT hospitality management students participated in the Black Culinarian Alliance Cultural Awareness Gala in New York City on March 8. The annual event showcases the cooking talents of minority students and provides them with networking opportunities with leading industry chefs.  After collaborating with Native American Chefs Lois Ellen Frank and Walter Whitewater , the UNT team chose to do a Native American theme course consisting of Pan-roasted Duck Breast, Pinot Noir Pomegranate Reduction,  Grilled Vegetable Succotash, and  Black Walnut and Sage Stuffing

Although not trained in culinary arts, UNT hospitality management student’s meal received noteworthy praise. Students competing in the event included Kyle Huse, Eric Norman,  Erica Wendell, Adam Walker, Ben Reynolds, Tony Harris, Lily Lin, and Anthony Damico.  While in New York, the group visited the Culinary Institute of America. The positive feedback from the BCA and those in attendance at the Gala earned UNT another coveted invitation for Spring 2009.