Last month in Las Vegas, college and university chefs proved themselves to be a leading force in the food industry at the ACF National Championship Collegiate Dining Challenge. The challenge, held during the 2013 ACF National Convention, was a partnership between teh ACF and NACUFS.
“The ACF National Championship Collegiate Dining Challenge is designed to celebrate the work of university chefs and their foodservice teams,” says Michael Ty, CEC, AAC, ACF national president.
"The ACF chefs I came in contact with agreed that the college and university market segment is a leading force in the food industry in terms of creativity, health and nutrition, focus on local foods, market trends, technology, and sustainability," says Mark LoParco, NACUFS president-elect, on his NACUFS blog.
“At colleges and universities all over the country, chefs are developing innovative menus that feature mouthwatering dishes with a focus on nutrition and sustainability,” says Timothy Dietzler, NACUFS outgoing president and director of dining at Villanova University. “NACUFS is thrilled with the opportunity to partner with ACF on this competition and give the industry a glimpse of the incredible culinary talent in collegiate dining.”
Here are the results:
From the University of Notre Dame, First Place Team:
- Chef Charu Chandra Pant
- Chef Gregory Larson
From Yale University, Second Place Team:
- Chef David Kuzma
- Chef Cyril Ortigosa-Liaz
From University of Iowa, Third Place Team:
- Chef Anne Jacobsen
- Chef Barry Greenberg
And finally, in alphabetical order:
From Rutgers University:
- Chef Peter Imranyi
- Chef Jeremey Pierson
From Vanderbilt University:
- Chef John Kelly
- Chef Aaron Dilts
From Villanova University:
- Chef Vincent Alberici
- Chef M. Werner Edler
