The NACUFS Northeast Region will hold their annual Culinary Challenge on Sunday, March 12, from 5:00 – 8:30 pm, in the Rome ballroom at the University of Connecticut in Storrs, CT. Chefs from across the region will display their skills and compete for medals during the competition. The mandatory protein for the 2017 conference is bone-in pork loin.
The winner of the Culinary Challenge will compete against the other regional winners at the national competition on Thursday, July 13, 2017, at the 2017 NACUFS National Conference in Nashville.
All Official Entry Forms must be submitted electronically. Click here to view Culinary Challenge rules.
Email your completed entry by the deadline of January 16, 2017 to:
Anthony Jung, CEC
2017 NACUFS Northeast Region Culinary Challenge Chair
Chef de Cuisine
University of Massachusetts