Carol C. Bradley | Apr. 1, 2013 | Today@ND
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.