Chefs from across the Midwest came to MSU during Spring Break for the 2014 Annual Culinary Competition for the National Association for College and University Food Services, or NACUFS. ?
The Culinary Competition featured nine college and university chefs who were chosen from the NACUFS Midwest Region members. The competing chefs had an hour to prepare a fresh lobster dish.
“(The chefs competed) for the chance to represent the Midwest Region at the national NACUFS conference Culinary Challenge in July. The national conference will be hosted in Baltimore,” said Jenna Brown, Communications Manager of MSU Culinary Services.?
Representing MSU was Chef Emily Swirsky of The Gallery at Snyder and Phillips halls. Though she did not win first place, Swirsky did receive a certificate of participation for the 2014 Culinary Challenge. Last year, Swirsky earned a bronze medal at the conference.?
MSU Culinary Services showcased Brody Square and South Pointe Case dining halls to the attendees of this year’s event. ?
“MSU Culinary Services strived to showcase as many local and regional foods as possible,” Brown said. “The conference features many important events including the keynote speeches as well as the American Culinary Federation certified Culinary Challenge for college and university chefs, (and) interest sessions that educate college and university food service professionals to better serve students.”