UMass chef captures NACUFS Culinary Challenge

Matthia Accurso, a chef at the University of Massachusetts, in Amherst, captured a gold medal and took first place in the 2014 Culinary Challenge staged at the annual conference of the National Association of College & University Food Services (NACUFS).

Accurso won the title with his Slow Cooked Lobster with Lobster Kale Tortellini, Citrus Glazed Carrots, Celery Root and Fennel Butter Sauce. Accurso represented the Northeast region of NACUFS. The event tasked chefs with featuring lobster as the protein in their dishes.

Thomas Schraa, catering chef at the University of Maryland, in College Park, who represented the Mid-Atlantic Region, also won a gold medal for his Lobster Stew. But Accurso edged him out by “the slimmest of margins,” according to the ACF judges for the event.

Silver medals went to Eric Diaz, sous chef at the University of Utah, in Salt Lake City, Ed Glebus, associate director and executive chef at San Diego State University, and Martin de Santiago, sous chef at Rice University, in Houston. Diaz, representing the Continental Region, made Warm Butter Poached Lobster. Glebus, representing the Pacific region, prepared Maine Lobster Tournedos Paired with Brant Bacon. Representing the Southern region, De Santiago made Potato Wrapped Lobster with Homemade Lobster Ravioli.

Scott Turley, executive chef at Grinnell College, in Iowa, received a bronze medal for his Lobster For John dish. He represented the Midwest region.

All six chefs had earned the right to compete by winning their regions’ competition. They performed their culinary magic in a Food Network-style atmosphere during the NACUFS Industry Appreciation Reception. Three chefs served as announcers for the two-hour event, keeping spectators up to date on the chefs’ progress while adding tidbits of information about the chefs and their dishes.
 

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code