Each year, the talented chefs of the University of Georgia Food Services have the opportunity to compete in the National Association of College & University Food Services Culinary Challenge. All of the participants prepare the same basic main course, and then complete the meal with two side dishes of their choosing.
The University of Georgia chefs repeatedly leave their mark at the regional and national levels, placing in the regional top three time and again.
Contestants are allotted 75 minutes in which to prepare their hopeful masterpieces. Although the competitors may take advantage of preparatory time prior to this time limit, the hot entrée must be prepared in its entirety during the allotted 75 minutes.
The contestants are evaluated by three independent judges, who use the following as criteria: taste of the finished product, demonstration of cooking skills and culinary techniques, and the demonstration of organizational skills, including sanitation principles.
The first Culinary Challenge took place in 2001. That year, Chef Darnell Tate won third place overall at the national level of the competition. His plate of choice featured a marinade pork loin with pineapple and leeks, served with new potatoes, snow peas, and mini carrots with fresh ginger.
Culinary Challenge 2002 brought Chef Marshall Welch to the national competition in Orlando, Florida. Welch’s dish of pan seared day boat scallops with roasted red pepper, fresh asparagus, and sun dried tomato polenta madeleines, earned him a first place win in Region 3 and subsequently, the opportunity to represent Region 3 at the national level.
The third annual Culinary Challenge took place in 2003, and four UGA chefs won medals at the Region 3 competition. Chef Bryan Haymans won second place overall and earned a silver medal with his pepper encrusted beef tenderloin with port wine demi-glace, polenta cakes and asparagus. Chef Chris Denny earned a silver medal as well, and Chefs Bryan Varin and Paul Oesterle both earned bronze medals for their creations.
In the 2004 competition, two of our chefs were chosen to compete at the regional competition in New Orleans. Chef Bryan Haymans prepared an apple rosemary salmon dish served with sautéed spinach and sweet potato quenelles with a warm maple-cream sauce. Chef Bryan Varin chose to prepare seared salmon with purple potato quenelles, sautéed asparagus and rouille with pear tomato and basil garnish.
UGA's Culinary Team was again chosen to participate in the 2005 regional culinary competition in Chapel Hill . Chef Paul Oesterle prepared Herb Encrusted Medallions of Lamb with Braised Fennel and Apple and Honey Glazed Baby Carrots. Chef Paul earned a Bronze Medal from the American Culinary Federation for his creation.
With an established record of excellence, the UGA culinary team was selected in 2006 to compete again in the Culinary Challenge, held at the University of New Mexico. Chef Bryan Varin prepared his recipe of Mediterranean chicken with lemon, asparagus and parsleyed red potatoes in the competition. Chef Bryan received second place in the competition and a bronze medal from the American Culinary Federation.
The 7th annual Culinary Challenge had two University of Georgia chefs competing at the regional level. Chef Bryan Haymans took third place and a Bronze medal with his dish of Hawaiian Tofu with Pineapple Chutney served with Coconut Rice Pilaf and Mushroom/Asparagus Stir-fry. Chef Paul Oesterle's dish of Tofu and Calamata Olive Ravioli with Sauteed Wilde Mushrooms and Green Pea Sauce took first place and a silver medal. Chef Paul competed with his dish at the 2007 National Competition in Seattle, Washington.
In 2008, Chef Bryan Varin’s recipe of Striped bass with callaloo, spicy black eye peas and key lime butter sauce was selected for competition in the 8th Annual Southern Region Culinary Challenge. His recipe was inspired by the flavors of the Caribbean and included fresh ginger, garlic, jalapenos, coconut milk and cilantro. Chef Bryan placed second in the competition and earned a Silver Medal from the American Culinary Federation.
NACUFS Culinary Challenge
