This live competition recognizes outstanding organization, cooking skills, culinary technique, taste, and style. The winners of each of NACUFS’ regional culinary competitions square off at the national conference for gold, silver, and bronze medals before a live audience of college and university foodservice professionals, industry experts, and ACF judges.
Individual competitors will face off against the clock to prepare a creative entree, featuring the mandatory ingredients, Cornish hen and black beluga lentils, to create a nutritionally balanced plate. See rules for more information.
The Culinary Challenge is sanctioned by the American Culinary Federation (ACF).
In 2020, only the Midwest Region was able to hold their regional competition and select a winner. For the other five regions, the winner will be selected at the 2021 regional conferences, using the same list of competitors as was selected to compete in the 2020 competitions.