NACUFS Announces 9th Annual Culinary Challenge Winners
August 4, 2009
The winners of the 9th Annual National Association of College & University Food Services (NACUFS) Culinary Challenge were selected at the NACUFS Annual Conference, held July 8-11, 2009, in Milwaukee.
NACUFS Culinary Challenge is sanctioned by the American Culinary Federation (ACF). The event is sponsored by Unilever Foodsolutions and Cleveland Range, LLC.
The Culinary Challenge provides recognition to college and university culinary professionals in a venue where they can exhibit culinary talents, techniques, and regional food styles. Contestants chosen in regional culinary challenges competitions prepare four portions of an original hot entrée. This year’s featured ingredient was whole, dressed local (sustainable) rainbow trout.
The first place and silver medal award winner is Nathan Mileski, senior chef/unit manager, dining services, at Northern Michigan University in Marquette, Mich. He represented NACUFS’ Midwest Region. His winning recipe was “Trout Schnitzel with Mohrengemuse Carrots, Sauteed Beet & Celeriac Morel Mushroom Spaetzle Riesling Beurre Blanc.”
Mileski began his hospitality career at the age of 15. He began his formal education at Northern Michigan University, and later transferred and completed a Culinary Arts degree from The Culinary Institute of America, graduating in 2000. In 2001 he took his first Executive Chef / Food & Beverage Director position at Drummond Island Resort and Conference Center, formerly owned by Domino’s Pizza founder Thomas Monaghan. Under Nathan’s direction, Bayside Dining—the resort’s fine dining restaurant—was featured in December 2006 Michigan editions of Gourmet and Bon Appétit as one of 12 “Great Restaurants of America,” and also in Savor Michigan Cookbook as one of 36 featured chefs. Nathan has received two ACF Upper Michigan Chef of the Year Awards (1997 and 2002), as well as ACF Certified Executive Chef status in January 2009. Nathan has also served as ACF Upper Michigan chapter president from 2000 to 2004, as well as chairman of the board from 2005 to 2009.
The second place and silver medal award winner is Kerry Paterson, executive chef, dining services, at the University of Colorado - Boulder. He represented NACUFS’ Continental Region. His winning recipe was “Duo of Trout.” Paterson’s bio can be found at www.nacufs.org/i4a/pages/index.cfm?pageid=3837.
The third place and bronze medal winner is Jamie Smith, chef de cuisine, dining services, University of California – Santa Cruz. He represented NACUFS’ Pacific Region. His recipe was “Trout with Fennel and Celery ’Soup and Sandwich’.” Smith’s bio can be found here.
Also competing as representatives of their regions were Bryan Kelly, executive chef, dining services, University of Virginia in Charlottesville, for NACUFS’ Mid-Atlantic Region with the recipe “Trout Two Ways: Parmesan Crusted Trout Creamy Polenta and Raw Marinated Trout Nicoise-Style Salad.”; Frank Bailey, executive chef, dining services, Boston College, competing for NACUFS’ Northeast Region with the recipe “Coharie Trout.”; and Roger Lademann, executive chef, dining services, University of North Carolina – Charlotte, competing for NACUFS’ Southern Region with the recipe “Pan-seared Trout with Coconut Cilantro Sauce with Lemongrass Crab & Avocado Salad.”
For more information about the awards and contact information for award winners, contact Joe Spina, NACUFS executive director, (517) 332-2494, jspina@nacufs.org.
The National Association of College & University Food Services is the trade association for collegiate foodservice operators at nearly 600 institutions of higher education in North America. The mission of NACUFS is to promote the highest quality of foodservice on school, college and university campuses by providing members with educational and training opportunities, technical assistance, scholarships, industry information, and research. NACUFS was founded in 1958. The headquarters is located on Okemos, Michigan (near the campus of Michigan State University). NACUFS is a 501(c)(6) trade association with six regional chapters.