Bryan Haymans, a chef in Bolton Dining Commons, has been selected to compete in the Culinary Challenge at the National Association of College and University Food Services Southern Region Conference on March 22 at Vanderbilt University in Nashville, Tenn.
The NACUFS Culinary Challenge recognizes outstanding food preparation and presentation skills in collegiate food service programs. Chefs are selected to compete at the regional level after preparing a dish from a predetermined mandatory ingredient and submitting a photo and description of their dish to the Regional Culinary Challenge chair. Selection is based on many factors, including originality, presentation, cooking methods and nutritional analysis. This year’s mandatory ingredient is flounder.
At the regional competition, Haymans will have 80 minutes to cook and plate his dish in front of a live audience of college and university food service managers as well as industry suppliers. He will compete against chefs from Rice University, Texas A&M University, Kennesaw State University, the University of North Texas and Oklahoma State University. Judging will take place during and after the competition.
The first place winner from each region will go on to the national competition in July.
Haymans has competed and placed in previous regional competitions. In 2003, he placed second with a silver medal; in 2004, he placed third; and in 2007, he placed third with a bronze medal.