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Show NEWS A5 Putting up a front Intervarsity club's survey finds what UVU students fake By Nicole Shepard News Editor @NicoleEShepard PHOTO COURTESY OF AMERICAN CULINARY FEDERATION Western regional champion Lyn Wills faces the heat from judges. CULINARY from Al achievement. Although the ACF offers multiple competition categories, the fall competition was based on the participant's ability to serve and prepare hot food. Students chose to prepare an entrée that featured either fish, antelope, rabbit, lobster, pork, chicken or lamb. They had 10 minutes to prepare and 60 minutes to cook their entrées. Participants were also asked to make two portions of each entrée to be judged separately based on appearance and flavor. Due to the art of culinary practices, the award system works uniquely for ACF competitions. A gold medal represents a perfect dish with no flaws in design, flavor, or preparation. Participants compete against a national standard, allowing for more than one winner in each medal category. "This competition takes a lot of vigorous work that can be mentally and emotionally straining," Chef Instructor Todd Leonard said. "It's extremely difficult to prepare and cook an entire entrée in such a limited amount of time. However, through it all, students see how much value they've gained in experience and dedication. That's why we do this competition; it teaches them how to be a real chef." For some students, the competition was more than just a chance at winning a gold medal. Participation in the competition is a requirement for Leonard's students because of how well it demonstrates the demands and competencies of a professional chef. The grade these students obtained in the competition also reflected on their final grade. Students also competed against teams from the Art Institute of Salt Lake and Salt Lake Community College, resulting in a team from UVU claiming the Utah state title. That team will go on to represent UVU at the AFC western regional competition in the spring. The school with the winning team will go on to compete at the national competition for the title of ACF Student Team National Champions. "Our students continue to prove they are some of the best in the country," said Peter Sproul, chair of UVU's Culinary Arts Institute. "This particular team put in hundreds of hours of preparation, and now we're really excited about their chances at the regional competition. I fully expect them to do great at the national championships, too. They are exactly the type of quality students who represent UVU and the Culinary Arts Institute so well." UVU's culinary students have come a long way since the first gold medal was won in 2008. In 2011, Leonard took home the title of Western Regional Chef of the Year. That same year, another student was named Student Chef of the Year. As students and educators continue to strive for excellence, more national attention is directed toward the culinary arts program at UVU. Students said that they think that most of their colleagues are faking it in at least one major aspect of their lives. The Intervarsity Club surveyed over 200 students, asking them what they're faking to make it through their day and what they think others are faking. "The survey found that students believed that those around them fake it most at church," Justin Tappan, Intervarsity member, said. The surveys asked students to choose which area they thought their peers are the most insincere. The students chose between "in class, with family, in relationships, with friends and at church." Most of the responses generated less than 16 percent of the votes, where "at church" was chosen by nearly 40 percent of the participants. "I get that, I can see why people would say that," Megan Findley, a sophomore studying business, said. "But it's just perception. Sometimes I think we assume the worst of people when in reality they're just trying to figure things out." When asked, people said that they thought that societal pressures played the biggest role in those who fake it at church. "I think that church is a tough place to be genuine because you're supposed to be perfect, or at least it's easy to think you need to be," Findley said. "So people just go along with stuff they don't understand or really believe." Intervarsity is an inter-Christian club on campus that gives its members the opportunity to discuss spiritual topics that they may not feel comfortable questioning in other places "I think that's a fail on every church group, that people don't feel comfortable asking ques- tions and being themselves in church," Tappan said. Faking it with friends came in second, in class third, in relationships fourth and with family last. "It's weird that friends came in so high," Kevin Thompson, freshman studying biology, said. "I would have never guessed that I think people are more likely to fake things with their families especially if they are faking it at church." The survey was a method the Intervarsity club used to approach important topics that can be difficult to discuss. The second part of the survey asked students to identify which emotions they personally fake. Students had to choose among depression, anger, stress and disappointment. This turned out to be less dramatic, all ranging between 19 and 30 percent. Most reported that they hide their feelings of depression with anger coming in second. Tappan explained that one of the goals of Intervarsity is to ■ Y help people live a more honest life. "We work on being vulnerable and authentic, which is really messy and painful," Tappan said, "and we're not very good at it, but we try." The club does one major project like the faking it survey every semester. The next project in the works is focused on helping people understand how money is both valuable and invaluable depending on how one chooses to use it. "We want to ask students what they would do with $5," Tappan said, "then we'll give them different options like donate it, buy a meal for a homeless person, etc. then they can see what $5 really can do." The club focuses on promoting tolerance and faith, providing secular methods to discuss topics that have a deeper spiritual meaning. 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