Two chefs in University Dining brought home a silver medal from the American Culinary Federation’s Tastes of the World Chef Culinary Conference at University of Massachusetts, Amherst, in June. Mack Bell and Kevin Nichols demonstrated their expertise in a variety of categories, including taste, presentation, organization, technical skills and timing. While this was Bell’s first experience at the competition, Nichols won bronze medals in 2006 and 2008.