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.

The individual competitors will face off against the clock to prepare their original recipe featuring the mandatory protein. For 2025, each competitor will be provided with one 3.25- to 3.5-pound whole fresh chicken without giblets and 1 pound of chicken liver. They must use both to build a nutritionally balanced plate including starch, vegetables, and sauce that will impress even the most discerning judge. Contestants will be required to create their four plates for the judges with meat from only the one chicken provided, along with the livers. They may not supplement with additional chicken meat.

Entries are no longer being accepted.

2025 Locations: 
Mid-Atlantic: Myrtle Beach, SC
Northeast: Myrtle Beach, SC
Continental: Duluth, MN
Midwest: Duluth, MN
Southern: Albuquerque, NM
Pacific: Albuquerque, NM

Sponsors

Continental Region

Aaron Barrie

University of Montana

Pappardelle with Chicken Liver, Chicken Parmesan Meatballs, Mushrooms, and a Sundried Tomato Madeira Cream Sauce

 

Justin Campbell

Laramie County Community College

Savory Delight: Bacon Jam Apple-Brie Chicken with Spent Grain Pasta and Italian Salad with Crispy Chicken Livers

 

Ruth Dubon

Brigham Young University

Chicken and Liver Ballontine with Fried Chicken Liver, sauteed Red Swiss Chard and Savory Bread Pudding

 

Jacob Gandy

 University of Utah

Chicken Two Ways-  Honey & Lavender Chicken Breast & Chicken Liver and Mushroom Stuffed Thigh, Chicken Liver Stuff Zucchini Blossoms, Parsley Sauce, and Purple Potato Fondant

Midwest Region

Allan Sheldon

University of Michigan

      Chicken Breast Roulade stuffed with Mushroom duxelle and Chicken Liver Pate            

Kristian Lee

University of Notre Dame

Pan-Seared Chicken Breast with Braised Chicken Jus, Porcini Foam, Rainbow Carrots, Stuffed Lacinato Kale on Red Beet, Anise braised Fennel, and Goat Cheese Fonio.

Bruno Bell Alves

University of Chicago

Chicken Roulade, wild mushroom filling, Chicken Liver au Verjus, Carrot and Parsnip Crema, Dashi Glazed Spring Vegetables, Calamansi Sauce

DeJuan Everett

Michigan State University

                                                       Chicken Ballotine    Pan seared chicken and livers with onion and raisin agrodolce.   Lentil, wilted arugula, and braised chicken leg   frisee, chervil, chive, and chicken skin crackling

Michael Rodriguez

Ohio University

                                                  Mongolian Brick Chicken Pan seared chicken and livers with onion and raisin agrodolce.   Lentil, wilted arugula, and braised chicken leg   frisee, chervil, chive, and chicken skin                                      

Jason Hilgers

Northwestern University

Pan seared chicken and livers with onion and raisin agrodolce.   Lentil, wilted arugula, and braised chicken leg   frisee, chervil, chive, and chicken skin crackling with lemon vinaigrette   White Port Chicken