Johnson takes gold medal in first professional competition

Author: Carol C. Bradley

Food Services baker Laura Johnson during an ACF competition in Madison

In early January, Notre Dame Food Services baker Laura Johnson competed in Madison, Wis., in a two-day American Culinary Federation-sanctioned competition hosted by the Madison ACF Chefs Association.

Johnson took first place and was awarded a gold medal in the cold composed plated dessert competition with her petite mincemeat chiffon pie with cranberry compote, cranberry sauce and orange sherbet on nougat.

Her warm chocolate banana strudel with crème Anglaise, roasted pineapple and strawberry sauce took second place and a silver medal in the hot pastry competition.

Although Johnson had previously competed in the student categories, this was her first competition as a professional.