On Friday, March 1, Sous Chef Ryan Barlow from the corporate kitchen and Eat at State ON-THE-GO Food Truck competed against chefs from across the region in the annual Culinary Challenge. The event is held in conjunction with the National Association of College and University Food Services (NACUFS) Midwest Regional Conference.
After winning the internal competition on campus in December, Chef Barlow applied for the chance to compete in the regional event. Each entrant submits a recipe in advance following set criteria. The regional selection committee then reviews applications, admitting a maximum of eight competitors into the regional Culinary Challenge.
Entrée recipes this year featured venison saddle as the mandatory protein. Chef Barlow created a pan seared venison tenderloin with wrapped venison sausage, a potato medley and sautéed Brussel sprouts. He was awarded a silver medal for his dish after competing before a live audience at the NACUFS Midwest Regional Conference in Iowa.