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 ingredients, Cornish hen and black beluga lentils, to create a nutritionally balanced plate. In 2020, only the Midwest Region was able to hold their regional competition and select a winner. For the other five regions, the winner will be selected at the 2021 regional conferences, using the same list of competitors as was selected to compete in the 2020 competitions.
Challenge Rules & Eligibility