Culinary Challenge Rules & Eligibility
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
Chef Mike D’Angelo | Chef Terry White | Chef Maggie Feairheller | Chef Eryn Adasczik
2023 Competitors
JOSEPH ERDELY
Sous Chef | Busch Dining Hall
Swiss Chard Wrapped Pork Tenderloin
with Caramelized Endive, Waxy Potato,
Lardon, Gruyere, and Orange-Walnut Gremolata
STEVEN FRUEH
Chef Manager I | LDC
South American Spiced Pork Tenderloin
with Bacon Rendered Sautéed Swiss Chard, Pork Stuffed Plantains, Mojo Verde,
Mojo Rojo, and a Microgreen Bell Pepper Salad
JEREMIAH HENRY
Sous Chef | Harvest IFNH
Stuffed Pork Roulade
with Savory Cherry Bacon Jam,
Charred Radicchio, and Curly Endive Salad
MICHAEL ENG
Chef Manager I | Busch Dining Hall
