SALISBURY — Matt Conley, catering chef in Salisbury University’s Dining Services, has been honored as one of the best among his peers as this year’s recipient of the Noble Masi Award for Culinary Excellence.

Conley received the American Culinary Federation (ACF) accolade during the 30th annual Tastes of the World Chef Culinary Conference in Amherst, MA, at which chefs in higher education gathered to learn new methods, trends, training and best practices.

The award is named in memory of late ACF pastry chef and instructor Noble Masi, whose career with the organization spanned 36 years. It honors recipients for their culinary skill, passion for the profession, leadership, mentorship and willingness to learn.

Conley was selected out of 150 chefs attending the conference.

In addition, Conley brought home his 14th medal in 17 years from the conference, placing third (bronze) at the event’s annual competition. Working with colleagues from other institutions, Conley created an appetizer (crispy tofu and dragon carrot roll), entrée (angry lobster and marinated skirt steak surf and turf) and dessert (vanilla/turmeric macarons with honey) for four, as well as a buffet-style meal for 10 featuring fresh trout served on chickpea stew. The team was judged on teamwork, presentation, nutritional balance, creativity, flavor, texture and service.

Teams used a “mystery basket” of items to create their recipes. They had only one hour to choose their dishes and create their menus.

For more information about SU Dining Services, visit www.salisbury.edu/administration/student-affairs/dining-services.

Learn more about SU and opportunities to Make Tomorrow Yours at www.salisbury.edu.