The Culinary Challenge recognizes the exceptional culinary expertise within collegiate dining. The Challenge is a live competition at the regional level, with regional winners advancing to the National Conference, where they will compete before a live audience. The National Association of College & University Food Services (NACUFS) recognizes the skills necessary for chefs to bring together within their creations – a combination of organization, talent, technique, taste, and style. The winner of the National Culinary Challenge is recognized during National Conference with an award and cash prize, highlighted in Campus Dining Today®, the official magazine of NACUFS, and may earn a medal from the American Culinary Federation.
The individual competitors will face off against the clock to prepare their original recipe featuring the mandatory protein. For 2025, each competitor will be provided with one 3.25- to 3.5-pound whole fresh chicken without giblets and 1 pound of chicken liver. They must use both to build a nutritionally balanced plate including starch, vegetables, and sauce that will impress even the most discerning judge. Contestants will be required to create their four plates for the judges with meat from only the one chicken provided, along with the livers. They may not supplement with additional chicken meat.
Entries are no longer being accepted.
2025 Locations: Mid-Atlantic: Myrtle Beach, SC Northeast: Myrtle Beach, SC Continental: Duluth, MN Midwest: Duluth, MN Southern: Albuquerque, NM Pacific: Albuquerque, NM
Challenge Rules & Eligibility
Past Winners
Entry Form
Video Resources