Culinary Services chefs began the new year with an internal Culinary Challenge. On Jan. 5, 2018, four of our team members competed for the opportunity to represent Michigan State University (MSU) at the National Association of College and University Food Services (NACUFS) Midwest Regional Conference.
Competitors included Ryan Barlow, operations coordinator for ON-THE-GO Food Truck and the corporate kitchen; Eric Batten, executive chef for East Neighborhood; Dien Ly, executive chef for The Gallery at Snyder/Phillips; and Kari Magee, sous chef for MSU Concessions.
This year’s entrée recipe for NACUFS Culinary Challenge competitors must feature the mandatory protein combination of Littleneck clams, squid and oysters as well as two “classical cuts.” Chef Batten won the challenge conducted at McDonel Hall, creating a homemade pasta dish with clam sauce, smoked oysters and squid.
Chef Batten recently applied 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 competitor slots. The front-runner of the Midwest Culinary Challenge will compete against other regional winners on Wednesday, July 11 at the NACUFS National Conference in Providence, Rhode Island.