Culinary Challenge

The entrée recipe must feature the mandatory ingredient(s) selected for the competition.

The mandatory protein for 2026 must be cooked using two different cooking techniques.

Competitors are required to prepare four plates, one for each of the three judges, and one for display that incorporates the mandatory ingredient(s).

Each competitor will be required to create one unique entree consisting of protein, vegetable and starch with accompanying sauce and garnishes, creating a well-balanced plate. Remember to get maximum scores really promote the required ingredient(s) supplied for the competition. They should be featured and built around. For more guidance please look to acfchefs.org and review competition guideline for competitions.

No advance preparation or cooking of protein is allowed.

Each competitor will be required to break down the mandatory protein during 30-minute prep time. Any additional prep needed can be finished during this time as well. This is a required part of the competition and will be judged on skill, sanitation and organization. Practice for this section is suggested especially any butchery, filleting and cleaning you might be professional in. This 30-minute prep time is part of your over all score.

Competitors may bring pre-marinated protein  but will be required to demonstrate making of the marinade during either the 30-minute preparation time or the 60-minute cooking time. Competitors are responsible for providing their own protein for this purpose. (Supervised access to the kitchen before the competition may be scheduled if needed to allow marinating of the protein.)

All vegetables can be washed and peeled prior to entering your prep time but cannot be cut or shaped in any form. Exceptions: garlic, shallots, herbs, should be chopped and ready to use ahead of time.

Mirepoix can be cut ahead of time to be used for stock, sauces, or as seasoning. No formed cuts will be allowed.

Legumes, grains or lentils may be pre-soaked.

All ingredients should be pre-portioned in small portion cups. Refrain from bringing large containers, jars, bottles of products not needed. The object is to have as close as possible to what you need and have almost nothing left. A small amount of extra seasoning is ok but try and get your productions as close as you can. Overproduction and lots of extra products can cost points during your competition. 

Puff pastry, phyllo dough and Brik are allowable in the Culinary Challenge.

Competitors are only allowed to bring in whole and raw materials in an unprepared state. No finished sauces are allowed; however, basic stocks may be brought in as necessary for the assignment. No clarified consommés or reduced stock are allowed.

Competitors will work unassisted.

Competitors must provide their own knives, small wares, cookware, and/or small appliances. All cookware must be induction burner compatible. Small appliances may not be used during preparatory time with the exception of a small grinder.

Induction burners will be provided as the primary heat source for the competition. No additional heat source may be used during preparation.

Competitors are encouraged to bring and use a heat lamp only during the 10-minute service window.

Competitors may bring small appliances (such as food processors, handheld food smokers, immersion blenders, or blow torches) to assist in the preparation of the recipe during the competition time. In all cases, if a competitor brings any type of appliance, it must be listed and detailed on the entry form and include wattage required.

Except for the mandatory protein(s) and required sponsored foods, all other recipe ingredients are the responsibility of the competitor. All ingredients will be proctored and only those ingredients listed on the competitor’s recipe will be allowed for use.

Any alterations to the recipe submitted with the official entry form must be submitted to the NACUFS office no later than one month prior to the regional competition. Changes after this time will result in a reduction of points. 

Competitors' institutions must be NACUFS members in good standing.

Regional Culinary Challenges are open to all culinary professionals (chefs, cooks, and production personnel) employed at member schools. Individual competitors must have worked at the member institution for a minimum of six months, on a full-time basis. The member institution may have a self- operated, contracted, or co-sourced management system.

In the event a regional winner leaves their institution before the national competition and is employed by a member institution in the same region, they may represent that region and compete in the NACUFS Culinary Challenge.

In the event a regional winner leaves their institution before the national competition and is no longer employed by a member institution in the same region, the region will send its second-place winner to compete in the NACUFS Culinary Challenge.

Members of the Culinary Challenge task force committee are not eligible to compete, but other members of their institution are eligible.

Applicant must submit the Official Culinary Challenge Entry Form completed in full, and all attachments by the entry deadline.

The recipe submitted must be original and in compliance with all rules outlined in the NACUFS Culinary Challenge rules. 

Official Culinary Challenge Entry Form

An original hot entrée recipe and recipes for side dishes and sauces in Microsoft Word format.

Color photo of the original signature dish (in electronic format, preferably .jpeg).

Each recipe submitted to the national competition must bear a strong resemblance to the winning regional recipe. Providing the main ingredients are the same as those in the winning regional recipe, small alterations may be approved. To request approval, you must submit your request to the National Culinary Challenge Chair no later than 30 days prior to the national competition. Changes after this time will result in a reduction of points.

If selected to compete, you will be asked to submit your headshot (in electronic format, preferably .jpeg). 

All competitors are required to attend a pre- and post-competition briefing, at times determined by the Culinary Challenge chair. 

The following equipment will be provided at the competition site: 

Sanitation/Work habits (HACCP guidelines will be followed)

Utilization of ingredients and use of allotted time

1-point deduction for each minute late 

Creativity, skills, craftsmanship

Serving and portion size 

Flavor and texture 

Ingredient compatibility and nutritional balance 

Presentation 

Use of copyrighted or unoriginal recipe

Significant difference from what was prepared at regional competition

Lack of mise en place, or disorganization

Deviation from the recipe; lack of cooking integrity or ingredients that do not meet the guidelines as stated above

Inappropriate or unsafe food handling practices

Improper portion size

Inappropriate conduct or unethical behavior

Tardiness

Late submission of final recipe