Congrats to Willam R.J. Crawford on winning this year’s Culinary Challenge.
Best of luck representing Rutgers Dining Services at the NACUFS Regional Conference!
The National Association of College & University Food Services (NACUFS) Culinary Challenge is sanctioned by the American Culinary Federation (ACF) and is classified as a Category W – Customized Wildcard Category. Individual competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée featuring the mandatory protein selected for the competition. Competition Rules & Guidelines
Competition Judges
From left to right:
Chef Larry Alexander, CCC | Chef Fred Belfus | Chef Maggie Feairheller | Chef David Goldstein
2024 Competitors
MESSAN ADAGBA
Sous Chef | Livingston Dining Commons
Pan Seared Branzino
over West African shrimp Bulgar jollof, sauteed asparagus, and fresh herb lemon caper sauce
Messan’s culinary journey is a tale of an accidental encounter turned into a passion. After graduating from Catholic Theological Union, Chicago, with dual degrees—Master of Divinity and Master of Art in Conflict Resolution—he went straight to work in his field of studies. But an encounter with a mentor, who happened to be a former chef, would redirect him to the world of cooking and hospitality business. Since then, Messan has dedicated himself to honing his culinary skills. For over 13 years he has worked for several Marriott hotels brands, as cook, line cook, and banquet lead cook, where he learned from great chefs the craft of making unforgettable dishes. Those hand-on experiences paired with a certificate of Culinary Art from Rouxbe Culinary school, makes Messan an incredible and innovative chef who is looking for more ways to grow and design dishes that will make customers come back for more. Messan is currently a sous chef at Livingston Dining Commons.
WILLIAM R.J. CRAWFORD CCC
Sous Chef | Neilson Dining Hall
Mediterranean inspired Branzino
with pistachio pesto sauce, white shrimp mousseline with fresh herbs, Bulgur wheat sun-dried tomato, bell pepper pilaf, vegetable medley in a Pernod saffron tomato broth
William started his career in at the Bristol Place Hotel in Toronto Ontario Canada in 1985, graduating from George Brown College Cook II Apprentice program in December 1989. From 1990 to 2004, he worked at several Canadian hotels in the greater Toronto area including The Park Plaza, Stage West and The Marriott at Young and Bloor. From 2004 to 2020, he was the Banquet Sous Chef at The Sheraton Toronto Airport Hotel & Conference Center, where William earned the Certified Chef de Cuisine credential from the Canadian Culinary Institute in 2010. He was a core member for Culinary Team in Ontario that competed at the 2004 and 2008 IKA Culinary Olympics in Erfurt Germany, earning Gold and Silver medals for his work.
Definitely the highlight of William culinary journey to date was 2nd place finish for regional teams at the IKA Culinary Olympics in 2004. William is currently a sous chef at Neilson Dining Hall.
MICHAEL ENG
CHEF MANAGER I | The Atrium
Rice Paper wrapped Branzino
with Bulgur crusted shrimp mousseline
I graduated Rutgers University in 2008-2009 with a degree in Economics. Later in 2012, I received my culinary degree at the Institute of Culinary Education in NYC. During the next 9 years, I worked in numerous restaurants and catering companies throughout the NYC area. I joined Rutgers University Dining Services as a sous chef in December of 2021. Having been promoted in August of 2022, I am currently a Chef Manager I at the Atrium. Michael competed in the 2023 NACUFS regional Culinary Challenge winning a silver medal.
JOE ERDELY
Sous Chef | Harvest IFNH
Filet of Branzino
with shrimp Kofta, shiitake tabbouleh, and preserved lemon shorba
Joe is currently part of the management team at IFNH Harvest dining facility. An avid home cook from an early age, Joe worked his passion, along with an Associate’s degree in culinary arts from his local community college into a modest career spanning over fifteen years and taking him in the kitchens of The Frog and the Peach, Oceana and Momofuku. He’s looking forward to working on fun new menu items and shopping for used cookbooks. This is Joe’s second Rutgers Culinary Challenge.
PAUL OGDEN
Sous Chef | Livingston Dining Commons
Pan Seared Branzino
Dill butter sauce with Bulgar shrimp and Mediterranean vegetables
Paul is a highly motivated sous chef at Livingston Dining Commons with 40 years of experience. Paul is well rounded with experience in high volume operations, full service catering, retail and fine dining. Paul’s passion for serving quality food in a professional manner is enhanced with high energy and attention to detail.
