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 Culinary Challenge receives a medal from the American Culinary Federation, recognition during National Conference, and is highlighted in Campus Dining Today®, the official magazine of NACUFS.
The individual competitors will face off against the clock to prepare a creative entrée featuring the mandatory ingredient, an 8 to 10 pound frozen, bone-in turkey breast, to create a nutritionally balanced plate.
Challenge Rules & Eligibility