Laura Marie Strunk catering chef University of Notre Dame practiced her recipe no less than ten times before heading to the competition
Laura Marie Strunk, catering chef, University of Notre Dame, practiced her recipe no less than ten times before heading to the competition.

Top College Chefs Compete Against the Clock, Other Regions

Behind the scenes at the annual NACUFS Culinary Challenge

This being Boston, the featured ingredient (always based on the conference location) was fresh from the sea: flounder. And an engaged campus dining crowd got to see six highly creative, complex—and delicious—interpretations by six NACUFS regional chefs. They brought their equipment, game faces and fans to the challenge, held on Thursday, July 12, during the conference.

Four ACF-credentialed judges critically evaluated each chef on creativity, presentation, taste of t

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