Culinary Services chefs competed on Wednesday, Dec. 18 at McDonel Hall during an internal Culinary Challenge. Seven team members vied for the opportunity to represent MSU at the National Association of College and University Food Services (NACUFS) Midwest Regional Conference.
During the timed competition, chefs created an original hot entrée featuring the mandatory proteins of Cornish hen and black beluga lentils with side dishes and sauces to create a nutritionally balanced plate. Kari Magee, sous chef for MSU Concessions, received a gold medal and top score in the competition, creating a pan-roasted game hen, Tamarind curry beluga lentils, Swiss chard and coconut rice.
Chef Kari will apply for the chance to compete against chefs from across the region at the Midwest Regional Conference in March. Culinary Challenge chairs for each region review applications and select competitors based on the available number of slots. The front-runner of the Midwest Culinary Challenge will compete against other regional winners at the NACUFS National Conference in Atlanta, Georgia in July.