UB Chef Brendan Schultz was awarded a silver medal at his first National Association of College and University Food Services Culinary Challenge, held during NACUFS’ recent spring conference in Buffalo.

The challenge is a live, timed competition that recognizes the exceptional culinary expertise within collegiate dining.

Schultz and five other chefs from Northeastern institutions were asked to build a nutritionally balanced plate using fresh branzino — head and fins on, gutted and scaled — medium bulgur wheat, and peeled and deveined white shrimp, tail on.

The plates had to include a starch, vegetables and sauce, as well as the proteins.

Schultz presented a plate consisting of pan-seared branzino, butter-poached shrimp, farro and bulgur pilaf, a medley of root vegetables, parsnip puree and a kumquat citrus infusion.

“It was an amazing experience, as I got to meet and compete against some of the best chefs from the Northeast and Mid-Atlantic,” Schultz says. “I learned so much and received some very positive feedback from the judges. I look forward to representing UB at future competitions.”