Culinary Challenge

Celebrating 25 years of collegiate culinary excellence

For 25 years, the NACUFS Culinary Challenge has showcased the talent, creativity and professionalism of collegiate dining chefs. The milestone competition in 2027 will celebrate not only the accomplishments of its competitors, but also the innovation and progress that have transformed collegiate dining over the past quarter-century.

Competitors first put their skills to the test in live regional competitions. Each regional winner advances to the NACUFS National Conference, where finalists compete before a live audience and demonstrate the organization, technique, cooking skills, taste and presentation required to succeed at the highest level.

The 2027 challenge

For the 2027 competition, chefs must create an original recipe featuring one whole duck as the mandatory protein. The duck must be prepared two ways using two cuts from the carcass. Competitors must also incorporate wheat berries and a citrus fruit of their choice.

Each chef will prepare four plates for the judges. Entries will be evaluated on a 100-point scale based on organization, culinary technique, cooking skills and taste.

National recognition

The national winner will receive an award and cash prize during the NACUFS National Conference and will be featured in Campus Dining Today, the official magazine of NACUFS. Competitors may also earn a medal from the American Culinary Federation based on their performance.

Important Dates

The application to compete in the 2027 Culinary Challenge opens on October 1, 2026, and is due by January 8, 2027.

2027 competitors will be notified by January 22, 2027.

Each regional competition will take place in conjunction with the region’s NACUFS Engage event. Regional competition dates and locations will be announced soon.

If you have questions, please email events@NACUFS.org.

Culinary Challenge logo

2027 Culinary Challenge Rules & Eligibility

Please note that butane burners will be used at the 2027 regional competitions, while induction burners will be required at the national competition. For complete rules and eligibility requirements, download the PDF below.

The National Association of College & University Food Services (NACUFS) Culinary Challenge is sanctioned by the American Culinary Federation (ACF) and is classified as a Category W - Customized Wildcard Category.

Individual competitors will have a 30-minute prep window before the competition begins where they will be required to break down the mandatory protein. The live competition will consist of 5 minutes to set up, 60 minutes to cook, with 10-minute service window for plating, to prepare four portions of an original hot entrée featuring the mandatory ingredient(s) selected for the competition, followed by 5-minute clean up.

General Rules and Guidelines
- The entrée recipe must feature the mandatory ingredient(s) selected for the competition.
- The mandatory protein for 2027 must be prepared 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), two classic cuts, and traditional cooking techniques.
- 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, 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 guidelines 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, deboning and cleaning you might not be professional in. This 30-minute prep time is part of your overall 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 and can be cut or shaped as long as they are not final cuts. Final cuts must be done during the 60-minute cooking time. (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 acceptable, but you should get your production as close as you can. Overproduction and excess of unused ingredients will 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.
- Butane burners will be provided as the primary heat source for the Regional competitions. **New for 2027 Competitors are allowed to use one additional electrical heat source during the competition.
  Induction burners will be provided as the primary heat source for the National competitions. **New for 2027 Competitors are allowed to use one additional electrical heat source during the competition.
- Competitors must provide their own knives, small wares, cookware, and/or small appliances. Butane burners will be used for the regional competitions. The National competition will require the use of induction burners therefore, all cookware for the National competition must be compatible with induction burner. Small appliances may not be used during preparatory time with the exception of a small grinder.
- Competitors are allowed to bring and use a heat lamp, heating pad or heating plate to keep food warm.
- 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.
The NACUFS Culinary Challenge (National competition) is open to the winners of the six regional Culinary Challenges. Regional competitions must be conducted in a like manner to the national Culinary Challenge, using the same rules and judging criteria.
- 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.
- Applicants 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.
Each entry must include:
- 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).