Culinary Challenge
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 National Culinary Challenge is recognized during National Conference with an award and cash prize, highlighted in Campus Dining Today®, the official magazine of NACUFS, and may earn a medal from the American Culinary Federation.
For 2025, each competitor was provided with one 3.25- to 3.5-pound whole fresh chicken without giblets and 1 pound of chicken liver, to be used as the mandatory protein. Competitors were required to create an original recipe, using the mandatory protein to create four plates for the judges, without supplementing additional chicken meat. Competitors were judged on a 100-point scale for organization, technique, cooking skills, and taste.
The application to compete in the 2026 Culinary Challenge will be available in the early fall. The mandatory protein will be announced soon!
The winner of the 2025 Culinary Challenge is Ruth Dubon, Brigham Young University.
2025 Competitors
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Ruth Dubon, Brigham Young University, Continental Region
Chicken and Liver Ballontine with Fried Chicken Liver, sauteed Red Swiss Chard and Savory Bread Pudding.
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Jason Hilgers, Northwestern University, Midwest Region
Pan Roasted Herb Chicken with Onion Raisin Chicken Liver, Braised Chicken Leg with Lentil and Arugula, Crispy Chicken Skin with Frisee Herb Salad, and a White Port Chicken Jus.
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Emily Getz, Penn State, Mid-Atlantic Region
”Dirty Rice” Buttermilk Fried Chicken, Chicken Liver Butter, Brussel Sprout Slaw, Hot Honey Vinaigrette, Brown Butter Beets.
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William Reardon, Fairfield University, Northeast Region
Chicken Roulade with Mousseline, Root Vegetables and Port Wine Reduction.
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Jonathan Harthorn, Oregon State University, Pacific Region
Tender chicken roulade filled with wild mushrooms and feta, paired with spiced chicken liver kofta and crispy chicken skin. Served alongside poached heirloom cauliflower, sofrito and beluga lentils. Finished with a vibrant pomegranate reduction, and mint yogurt.
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Darin Keithley, University of North Texas, Southern Region
Pan Seared Chicken Breast, Liver Ragout, Potato Puree, Caramelized Endive & Root Vegetables, and a Currant, Liver Pan Sauce.
