CDS chef takes bronze medal in culinary challenge

Published March 27, 2014

Campus Dining and Shops executive chef Seth Williams was awarded a Bronze Medal in the 2014 National Association of College and University Food Services’ (NACUFS) Northeast Regional Culinary Challenge. The competition took place on March 19 during the annual NACUFS Northeast Regional Conference at Rutgers University.

The Culinary Challenge recognizes outstanding food preparation and presentation skills in collegiate dining services. Competitors were required to incorporate the featured ingredient, live lobster, into an original hot entrée. Individual competitors had 60 minutes to prepare four portions of the entrée, as well as side dishes and sauces to create a balanced plate. Williams’ entry of Lobster & Grits — a unique take on a classic southern creole dish — paired blackened lobster meat with wild boar bacon and braised kale served over gruyere grits and topped with a truffle poached egg.

Three judges from the American Culinary Federation used a 40-point scale to grade each competitor in the categories of organization, cooking skills and culinary technique, and taste.

Campus Dining and Shops and UB will be the host school for the 2016 NACUFS Northeast Regional Conference.