Winning Chefs in the picture from left to right are Chef Roberto Villagomez (University Center of Chicago); Chef Joseph Burdi (Loyola University (Chicago); Chef Paul Mixa (Grand Valley State University)

Three Executive Chefs from ARAMARK Higher Education brought home the gold medal
and the Copper Pot from the inaugural ARAMARK Higher Education Culinary Excellence
(ACE) Challenge held on July 29 in New Orleans.  Winning the ACE competition is one
of the highest honors that an ARAMARK chef can receive. In addition to being named
the best chefs, Chef Joseph Burdi (Loyola University), Chef Paul Mixa (Grand Valley State University) and Chef Roberto Villagomez (University Center of Chicago) were awarded a ‘Culinary Tour of Italy,’ from Venice to Rome to experience the rich culinary history.

The ACE competition recognizes and rewards outstanding chefs throughout the organization and provides ARAMARK chefs with the opportunity to share their culinary expertise with a broader audience in an environment that is both competitive and rewarding.“The ACE competition is a perfect opportunity to highlight our highly-skilled chefs who are committed to culinary innovation,” said Chris Hackem, President, ARAMARK Higher Education.  “These world-class culinarians are truly valued partners to our college and university clients.” 

To reach the national ACE Challenge, 192 Higher Education chefs from eight regions first competed in 21 regional competitions. The top three regional finalists formed a team who competed at the national challenge held in New Orleans.
The winning team from the Midwest region wowed the judges with its menu comprised of Ahi Tuna Trio Seviche over European Cucumber Spaghetti, with a Roasted Eggplant Puree Herb-Crusted Tuna, and Potato Napoleon with a Spicy Corn Coulis, and a Caramelized Vidalia Onion Puree Olive Oil Poached Tuna Salad with Grilled Peaches and Pickled Mango.  The entrée was Sous Vide Lamb Roulade Stuffed with Asparagus and Roasted Yellow Peppers with a Bacon-Potato Pave Pan Roasted Shitake Mushrooms, Sautéed Baby Carrots and a Mustard Cognac Sauce.  This was topped off by a dessert of Tropical Fusion Coconut Milk Cake with Pineapple-Ricotta Gelato, Macerated Blackberries and Spiced Caramel Sauce.

“The level of competition can be intense, but we’re all part of the same company and strive to create excellence in campus dining,” said Chef Joseph Burdi, Loyola University (Chicago). “Our goal was to weave classical cooking with contemporary techniques that we use on university and college campuses.  The competition formed a great sense of camaraderie and was a rewarding experience.”
Chef Burdi joined ARAMARK as Executive Chef at Loyola University in 2000 and oversees a kitchen team of 50 chefs.  Chef Burdi developed his passion for cooking experimenting in the kitchen with his mother and grandmother, creating traditional southern Italian cuisine.  He graduated from the Culinary Institute of America and also has an associate’s degree in Applied Science/Culinary Arts from Triton College.

Chef Mixa is Chef/Manager of the GVSU Fresh Food Company.  Beyond his kitchen responsibilities at the University, Chef Mixa teaches the lab portion of Food Sciences and Technology for the hospitality program.  He is a graduate of the Scottsdale Culinary Institute.  He has also appeared on “Ask the Chef” which aired on PBS in Michigan.

Chef Villagomez is the Executive Chef at the University Center of Chicago and has been an ARAMARK employee for 22 years.  He developed a passion for baking while at Lake Forest College and one of his most memorable career experiences was attending the Cross Cultures Course at the Culinary Institute of America in New York.

The Mid-Atlantic regional team comprised of Chef Philippe Audax (University of Cincinnati), Chef Sana Aziz (Virginia Commonwealth University) and Chef Cary Wolfson (University of Virginia) brought home the silver medal and also won a culinary tour of Iceland.  The South team comprised of Chef Christian Drouin (University of Florida), Chef Greg Eisele (University of Tennessee) and Chef Masahiro Yamashita (University of Tennessee at Chattanooga) won the bronze and took home gift cards to Williams-Sonoma.

About ARAMARK Higher Education
ARAMARK Higher Education is dedicated to excellence in dining, facility and conference center services. ARAMARK enhances the living and learning experience and environment for more than 600 colleges and universities throughout North America.  For more information and a list of our services, visit www.aramarkhighered.com.

News release and photo courtesy of ARAMARK.