Sponsors

NACUFS' annual culinary competition is in its 10th year and is held at the national conference.  The 2010 Culinay Challenge national competitions will be held on Thursday, July 8 in San Jose, CA.

The Culinary Challenge provides recognition to college and university culinary professionals in a venue where they can exhibit culinary talents, techniques, and regional food styles.  Contestants chosen in regional culinary challenge competitions prepare four portions of an original hot entrée as part of a live action competition.  Viewing is open to all national conference participants.

The 2010 Culinary Challenge's featured ingredient will be 4.5" - 5" Portobello Mushroom.  (See Contest Rules for further information.)

Sanctioned by the American Culinary Federation (ACF), the event is sponsored by Unilever Foodsolutions, Provista, and Culinary Classics by Peco.

Unilever Foodsolutions has been a sponsor of this event since it's inception.  They are a "Platinum" level sponsor, providing major financial support for this event which ensures the high-quality of live camera views and engagement by the "master of ceremony" that you will experience at the live competition in San Jose.

A new sponsor in 2010, Provista has also agreed to provide financial support for this event.  Eleanor Waddell, Vice President of Sales and Marketing for Provista had this to say about their sponsorship: "We are extremely excited about our partnership with NACUFS as well as the sponsorship of the 2010 Culinary Challenge.  The Culinary Challenge is an important event to showcase the nation's top culinary talent in higher education."

Another long-time sponsor, Culinary Classics by Peco, provides the chefs uniforms for the national competition, and also is providing financial support to help cover the costs of the event. Nancy Hu of Culinary Classics says, ""Culinary Classics is very proud to sponsor another year of the Culinary Challenge. We highly value our partnership with NACUFS and will continue to support this wonderful organization."
 

NACUFS thanks all three sponsors for their support of this annual culinary event.

• 2009 Winners and Competitors
• Rules
• Committee
• Past Winners
• Entry Forms

Winner: Nathan Mileski

School: Northern Michigan University

Title: Senior Chef

Name of Winning Recipe: Trout Schnitzel, Mohrengemuse Carrots, Sauteed Beet & Celeriac Morel Mushroom Spaetzle Riesling Beurre Blanc

Bio: Nathan Mileski, Senior Chef/Unit Manager at Northern Michigan University of Marquette, Michigan, began his hospitality career at the age of 15. He began his formal education at Northern Michigan University, and later transferred and completed a Culinary Arts degree from The Culinary Institute of America, graduating in 2000. In 2001 he took his first Executive Chef / Food & Beverage Director position at Drummond Island Resort and Conference Center, formerly owned by Domino’s Pizza founder Thomas Monaghan. Under Nathan’s direction, Bayside Dining the resorts fine dining restaurant, was featured in December 2006 Michigan editions of Gourmet and Bon Appétit as one of twelve “Great Restaurants of America”, and also in Savor Michigan Cookbook as one of thirty-six featured chefs. Nathan has received two ACF Upper Michigan Chef of the year Awards (1997 & 2002) as well as ACF Certified Executive Chef status in January 2009. Nathan has also served as ACF Upper Michigan Chapter President from 2000 - 2004, as well as Chairman of the Board from 2005 - 2009.

Second Place and Silver Medal: Kerry Paterson, Continental Region, executive chef, University of Colorado

Third Place and Bronze Medal: Jamie Smith, Pacific Region, chef de cuisine, University of California – Santa Cruz