In March, twenty collegiate chefs from member institutions displayed culinary expertise as they faced off at competitions held across the country during the National Association of College & University Food Services’ (NACUFS) regional conferences. Six chefs advanced to compete during the NACUFS 2022 Culinary Challenge, sponsored by US Foods, Cintas, and Jennie-O. The individual competitors will face off against the clock to prepare a creative entrée featuring the mandatory ingredient, a whole turkey, to create a nutritionally balanced plate.
The live competition sanctioned by the American Culinary Federation (ACF) begins at the regional level. ACF judges are on hand at all the competitions to judge and provide their expertise, making each event a valuable learning experience. Individual competitors’ creations are judged based on a 100-point scale to rate organization, cooking skills, culinary technique, and taste during the regional and national competitions to determine if they will take home an ACF medal.
The NACUFS 2022 Culinary Challenge winner receives a trophy, $500, and recognition during the National Conference. The winner is also featured in the official NACUFS magazine, Campus Dining Today®.
Jeremy Cantwell, Notre Dame University
Thomas Dodd, University of Washington
Leslie LaScola, University of Utah
Jorge Noriega, University of Georgia
Bradley Shannon, Boston College
James Zeisler Jr., Virginia Tech