UR Chef Wins Bronze at NACUFS Competition

University of Richmond Sous Chef Chris White brought home a bronze medal from the 2023 National Association of College & University Food Services (NACUFS) regional Culinary Challenge hosted this spring at the University of Massachusetts at Amherst. The Culinary Challenge is a live, timed cooking competition recognizing exceptional culinary expertise within collegiate dining.

Along with 11 other chefs from the NACUFS Mid-Atlantic and Northeast regions, White contended against the clock to prepare an original recipe featuring variations of pork, the mandatory protein. Competitors were asked to create a nutritionally balanced dish utilizing two 1 lb. pork tenderloins, 1 lb. ground pork and ½ lb. slab smoked bacon along with their choice of starches, vegetables, and sauces.

White composed a colorful Southeast Asian-inspired pork trio. His plate consisted of Vietnamese pork tenderloin on a bed of spicy sautéed bok choy, Nepali momo pork sausage dumplings served on sweet potato purée, and Chinese char siu pork belly stacked with fermented jalapeño, carrot, and daikon radish. A panel of three American Culinary Federation judges rated his dish based on organization, talent, technique, taste, and style.

“It was an honor to represent UR in this year’s Culinary Challenge,” said White. “Working with all the talented chefs there was a great experience and I'm excited to bring some of their innovation back to our kitchen.”

“It’s really difficult competing against 11 other people in a confined space with judges peering over your shoulder and an audience taking pictures,” added Executive Director of Dining Services Terry Baker. “It’s a high-profile, high-pressure situation and Chris did a fantastic job in his first appearance at NACUFS.”