2019 Culinary Challenge Competitors

Continental Region: Debe Brady


Title: Chef

School: University of Wyoming

Name of Recipe: Pan roasted Venison loin; braised roulade of venison back strap with herbed marrow butter; seared foie gras with white truffle sea salt

Mid-Atlantic Region: Athan Spanos


Title: Managing Chef at Penn State - Harrisburg 

School: Penn State 

Name of Recipe: Juniper & Fennel Crusted Venison Chop, Delicata Squash & Trumpet Royale Hash, Sunchoke Ravioli, Truffle Parmesan Foam, Root Vegetable Chip, Sour Cherry Reduction 

Midwest Region: Ryli Visser


Title: Chef de Cuisine

School: University of Notre Dame 

Name of Recipe: Venison Harvest 

Northeast Region: Amelia Ruiz 


Title: Assistant Executive Chef

School: SUNY at Buffalo

Name of Recipe: Pan Seared Venison Tenderloin with Venison Chorizo Mofongo, Pickled Vegetables finished with Chimichurri and a Poblano Guava Coulis

Pacific Region: Katherine Forsyth


Title: Lead Cook

School: Pacific Lutheran University

Name of Recipe: Forest Floor Fermented

Southern Region: Brian Jones


Title: Executive Chef

School: Kennesaw State University  

Name of Recipe: Venison with Sunchokes and Blueberries