Culinary Challenge

Culinary Challenge
Culinary Challenge
The Culinary Challenge recognizes the exceptional culinary expertise within collegiate dining. The Challenge is a live competition at the regional level, with regional winners advancing to the National Conference, where they will compete before a live audience. The National Association of College & University Food Services (NACUFS) recognizes the skills necessary for chefs to bring together within their creations – a combination of organization, talent, technique, taste, and style. The winner of the National Culinary Challenge is recognized during National Conference with an award and cash prize, highlighted in
Campus Dining Today®
, the official magazine of NACUFS, and may earn a medal from the American Culinary Federation.
For 2026, each competitor will be provided with two 3–5-pound skin on gutted whole catfish and fresh okra to be used as the mandatory protein and ingredients. The protein must be prepared using two different cooking methods. Competitors are required to create an original recipe, using the mandatory ingredients to create four plates for the judges. Competitors will be judged on a 100-point scale for organization, technique, cooking skills, and taste.
The application to compete in the 2026 Culinary Challenge is now closed.
2026 Regional Competition Dates and Locations
Midwest
First place winner: Justin Lucas
Tuesday, March 3, 2026
University of Michigan, Ann Arbor, MI
Competitors:
Paulina Adriana Rivas Ayala, Michigan State University
Kevin Hurst, Ohio University
Corey King, University of Chicago
Crystol Smith, University of Illinois
Justin Lucas, University of Michigan
Cassandra Eddy, University of Notre Dame
Northeast
First place winner: Phyllis Kaplowitz
Thursday, March 5, 2026
Boston College, Boston, MA
Competitors:
Phyllis Kaplowitz, Boston College
William Reardon, Fairfield University
Nathaniel Buzard, Rhode Island School of Design
Peter Masiero, Smith College
Caleb Pham, UMass Amherst
Kaprishia Covington, University at Buffalo
Mid-Atlantic
First place winner: Nicholas Simpson
Tuesday, March 10, 2026
The George Washington University, Washington D.C.
Competitors:
Peter Imranyi, Rutgers, The State University of New Jersey
Jimmy Davis, University of Richmond
Jim Harris, Villanova University
Nicholas Simpson, Virginia Tech
Jarrod Himes, George Washington
Carter Layne, University of Virginia
Southern
First place winner: Maricus Nolley
Friday, March 13, 2026
Georgia State University, Atlanta, GA
Competitors:
Maricus Nolley, Georgia State University
Sean Mangroo, NC State University
Shalisa Benavides, Texas Tech University
Jorge Noriega, University of Georgia
Darin Keithley, University of North Texas
Norman Hunt, Xavier University of Louisiana
Pacific
First place winner: Arthur Dulin
Tuesday, March 24, 2026
University of Washington, Seattle, WA
Competitors:
Dustin Payne, Pacific Lutheran University
Lee Laveglia, Stanford University
Travis Ellis, Pomona College
Arthur Dulin, California Polytechnic State University
Continental
Tuesday, April 28, 2026
University of Denver, Denver, CO
Competitors:
Jake Gandy, University of Utah
AJ Tan, Brigham Young University
Destiny Murray, Laramie County Community College
Carlyle Watt, University of Idaho
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 a 30-minute prep window before the competition begins where they will be required to break down the mandatory protein. The live competition will consist of 5 minutes to set up, 60 minutes to cook, with 10-minute service window for plating, to prepare four portions of an original hot entrée featuring the mandatory ingredient(s) selected for the competition, followed by 5-minute clean up.
Download Rules & Eligibility
The entrée recipe must feature the mandatory ingredient(s) selected for the competition.
The mandatory protein for 2026 must be cooked using two different cooking techniques.
Competitors are required to prepare four plates, one for each of the three judges, and one for display that incorporates the mandatory ingredient(s).
Each competitor will be required to create one unique entree consisting of protein, vegetable and starch with accompanying sauce and garnishes, creating a well-balanced plate.
Remember to get maximum scores really promote the required ingredient(s) supplied for the competition. They should be featured and built around.
For more guidance please look to acfchefs.org and review competition guideline for competitions.
No advance preparation or cooking of protein is allowed.
Each competitor will be required to break down the mandatory protein during 30-minute prep time. Any additional prep needed can be finished during this time as well.
This is a required part of the competition and will be judged on skill, sanitation and organization. Practice for this section is suggested especially any butchery, filleting and cleaning you might be professional in. This 30-minute prep time is part of your over all score.
Competitors may bring pre-marinated protein
but will be required to
demonstrate making of the marinade during either the 30-minute preparation time or the 60-minute cooking time.
Competitor
are
responsible for providing their own protein for this purpose.
(Supervised access to the kitchen before the competition may be scheduled if needed to allow marinating of the protein.)
All vegetables can be washed and peeled prior to entering your prep time but
cannot
be cut or shaped in any form. Exceptions: garlic, shallots, herbs, should be chopped and ready to use ahead of time.
Mirepoix can be cut ahead of time to be used for stock, sauces, or as seasoning. No formed cuts will be allowed.
Legumes, grains or lentils may be pre-soaked.
All ingredients should be pre-portioned in small portion cups. Refrain from bringing large containers, jars, bottles of products not needed.
The object is to have as close as possible to what you need and have almost nothing left. A small amount of extra seasoning is ok but try and get your productions as close as you can. Overproduction and lots of extra products can cost points during your competition.
Puff pastry, phyllo dough and Brik are allowable in the Culinary Challenge.
Competitors are only allowed to bring in whole and raw materials in an unprepared state. No finished sauces are allowed; however, basic stocks may be brought in as necessary for the assignment. No clarified consommés or reduced stock are allowed.
Competitors will work unassisted.
Competitors must provide their own knives, small wares, cookware, and/or small appliances. All cookware must be induction burner compatible. Small appliances may not be used during preparatory time with the exception of a small grinder.
Induction burners will be provided as the primary heat source for the competition. No additional heat source may be used during preparation.
Competitors are encouraged to bring and use a heat lamp only during the 10-minute service window.
Competitors may bring small appliances (such as food processors, handheld food smokers, immersion blenders, or blow torches) to assist in the preparation of the recipe during the competition time. In all cases, if a competitor brings any type of appliance, it must be listed and detailed on the entry form and include wattage required.
Except for the mandatory protein(s) and required sponsored foods, all other recipe ingredients are the responsibility of the competitor. All ingredients will be proctored and only those ingredients listed on the competitor’s recipe will be allowed for use.
Any alterations to the recipe submitted with the official entry form must be submitted to the NACUFS office no later than one month prior to the regional competition. Changes after this time will result in a reduction of points.
The NACUFS Culinary Challenge (National competition) is open to the winners of the six regional Culinary Challenges. Regional competitions must be conducted in a like manner to the national Culinary Challenge, using the same rules and judging criteria.
Competitors' institutions must be NACUFS members in good standing.
Regional Culinary Challenges are open to all culinary professionals (chefs, cooks, and production personnel) employed at member schools. Individual competitors must have worked at the member institution for a minimum of six months, on a full-time basis. The member institution may have a self- operated, contracted, or co-sourced management system.
In the event a regional winner leaves their institution before the national competition and is employed by a member institution in the same region, they may represent that region and compete in the NACUFS Culinary Challenge.
In the event a regional winner leaves their institution before the national competition and is no longer employed by a member institution in the same region, the region will send its second-place winner to compete in the NACUFS Culinary Challenge.
Members of the Culinary Challenge task force committee are not eligible to compete, but other members of their institution are eligible.
Applicant must submit the Official Culinary Challenge Entry Form completed in full, and all attachments by the entry deadline.
The recipe submitted must be original and in compliance with all rules outlined in the NACUFS Culinary Challenge rules.
Each entry must include:
Official Culinary Challenge Entry Form
An original hot entrée recipe and recipes for side dishes and sauces in Microsoft Word format.
Color photo of the original signature dish (in electronic format, preferably
.jpeg).
Each recipe submitted to the national competition must bear a strong resemblance to the winning regional recipe. Providing the main ingredients are the same as those in the winning regional recipe, small alterations may be approved. To request approval, you must submit your request to the National Culinary Challenge Chair no later than 30 days prior to the national competition. Changes after this time will result in a reduction of points.
If selected to compete, you will be asked to submit your headshot (in electronic format, preferably .jpeg).
The total number of competitor slots will be limited to a maximum of six competitors per region and may be less if facility space is limited.
Only one entry will be accepted per school. If multiple entries are received, the voting delegate for that institution will be notified and will select the one entry that is accepted.
If the region receives more entries than the total number of “regional slots”, then the selection will be made as follows:
All eligible entries will be stripped of any identification of individual or school.
All eligible entries will then be forwarded to a team of culinarians who will evaluate each entry. Available competition slots will be awarded according to the combined rankings. Alternates will also be selected should a selected competitor withdraw, and a competitor slot become available.
You will be notified if you have been selected to compete after review in January.
All competitors are required to attend a pre- and post-competition briefing, at times determined by the Culinary Challenge chair.
The following equipment will be provided at the competition site:
1 – 6-foot and 1 x 8-foot skirted tables set in an “L” shape with the 8-foot table being the front table
1 - tall speed rack with 8 sheet pans
1 – full-size rectangle chaffer with two half pans
2 - 6 hour sternos
2 – single induction burners
2 – large cutting boards
4 – 10-inch white dinner plates (if requested on entry form)
1 – trash container with liner
2 – towels
1 – container of water and cleaning supplies (including sanitizer)
1 – wet waste bucket
The primary heat source for recipe preparation will be the induction burners supplied by the competition. Additionally, competitors may bring small appliances (such as food processors, handheld food smokers, immersion blenders, or blow torches) to assist in the preparation of the recipe during the competition time. In all cases, if a competitor brings any type of appliance, it must be listed and detailed on the entry form and include wattage required.
Competitors are required to prepare four plates, one for each of the three judges, and one for display that incorporates the mandatory ingredient(s).
Competitors will have a total of 80 minutes to compete:
5 minutes to set the station
60 minutes to fabricate and cook
10 minutes for service window. (Competitors cannot serve the judges before the end of 60 minutes of cooking time. Final plate up should not be done prior to the 60-minute cooking time.)
5 minutes clean up and exit station.
Competitors will be penalized in scoring if either your food is not to the judges at the end of 75 minutes, if your dishes are plated up prior to the completion of the 60 minute of cooking time or you have not cleaned and exited your station at the end of 80 minutes.
Volunteers will be available to assist each competitor in cleaning and delivering plates to the judges. No other assistance is allowed.
Competition start times will be staggered with 10-minute intervals between competitors. Start times will be randomly assigned onsite.
Three ACF-approved judges will judge the competitors, using a 100-point scale, as follows:
Organization:
Total of 25 points
Sanitation/Work habits (HACCP guidelines will be followed)
Utilization of ingredients and use of allotted time
1-point deduction for each minute late
Cooking Skills and Culinary Technique:
Total of 25 points
Creativity, skills, craftsmanship
Serving and portion size
Taste:
Total of 50 points
Flavor and texture
Ingredient compatibility and nutritional balance
Presentation
Competitors may lose points or be disqualified from the challenge for lack of compliance with contest rules.
Competitors will be penalized in scoring if either your food is not to the judges at the end of 75 minutes, if your dishes are plated up prior to the completion of the 60 minute of cooking time or you have not cleaned and exited your station at the end of 80 minutes.
Noncompliance may include, but is not limited to:
Use of copyrighted or unoriginal recipe
Significant difference from what was prepared at regional competition
Lack of mise en place, or disorganization
Deviation from the recipe; lack of cooking integrity or ingredients that do not meet the guidelines as stated above
Inappropriate or unsafe food handling practices
Improper portion size
Inappropriate conduct or unethical behavior
Tardiness
Late submission of final recipe
Judges will offer critiques to competitors at the close of the competition.
The decisions of the judges are final.
Although we intend and strive for both the National and Regional competitions to be exactly the same, some slight variations may arise at the National Competition due to a different competition venue or other unforeseen circumstances. Although we cannot eliminate all unforeseen issues, we are committed to dealing with them in a professional manner to produce a fair and level playing field for all the competitors.
The National Culinary Challenge Chairperson has the reserved right of making final decisions on unresolved issues for what they believe to be the benefit of the competition and to ensure consistent standards.
At the national competition, first, second, and third place NACUFS prizes will be awarded based on total points:
First place: Trophy engraved with winner's name, $750
Second place: $500
Third place: $250
ACF medals will also be awarded, based on the following point totals:
ACF Gold medal (90-100 points)
ACF Silver medal (80-89 points)
ACF Bronze medal (70-79 points)
All contestants will receive certificates of participation.
All recipes and photos entered into the Culinary Challenge become the property of NACUFS.
By entering, competitors grant permission to NACUFS to publish and/or use in any way the materials submitted, including the recipes and names and photos of competitors.
Permission to use copyrighted materials, symbols, etc., must be verified with a copy of the permission from the copyright owner.
NACUFS shall not be liable or responsible for personal, college, or company equipment that is lost, stolen, or broken unless such equipment has been authorized in writing by the CEO for use in connection with association activities.
2025
Ruth Dubon, Brigham Young University
2024
Jeffrey MacDonald, University of Massachusetts
2023
C. David Wolfe, The Ohio State University
2022
Jeremy Cantwell, University of Notre Dame
2019
Athan Spanos, Pennsylvania State University
2018
Humberto Espinal, Yale University
2017
Robert Bankert, University of Massachusetts
2016
Charu Chandra Pant, University of Notre Dame
2015
Cassie Kelsch, University of Utah
2014
Matthia Joseph Accurso, University of Massachusetts
2013
Bryce Benes, Orange Coast College
2012
Laura Marie Strunk, University of Notre Dame
2011
Kris Saradpon, San Diego State University
2010
Kylie Charter, Rhode Island School of Design
2009
Nathan Mileski, Northern Michigan University
2008
Anthony Jung, University of Massachusetts
2007
Barry Greenberg, University of Iowa-Memorial Union
2006
Edward Castillo, Rice University
2005
Sebastian Nieto, Rutgers, The State University of New Jersey
2004
Raul Lacara, Stanford University
2003
Benjamin Southard, Radford University
2001
Jud Flynn, Virginia Tech
Resources
ACF score sheets and category guidelines
How to properly filet a catfish
Additional Information
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