Sponsored By

Ohio State’s Chef David Wolf wins NACUFS Culinary Competition

Wolf won first place and received an American Culinary Federation gold medal for his Asian Inspired Pork—Three Ways.

Mike Buzalka, Executive Features Editor

July 24, 2023

2 Min Read
FoodService Director logo in a gray background | FoodService Director

Chef C. David Wolf, CEC, of The Ohio State University won first place in the NACUFS 2023 Culinary Challenge, held as part of the NACUFS 2023 National Conference in Baltimore, receiving an American Culinary Federation (ACF) gold medal for his winning dish, Asian Inspired Pork—Three Ways.

“I feel very accomplished,” he said. “I feel that all the effort and time that went into the competition was rewarded. I’m ecstatic that I have received the award and recognized for the skills and abilities that we are able to possess and share with our students at The Ohio State University. It just represents what we do—the attention to detail and the flavors that we provide the students, international cuisines and things of that nature.”

Chef Jeffrey MacDonald of the University of Massachusetts-Amherst won second place and an ACF gold medal for his Stuffed Prosciutto Wrapped Pork Tenderloin and Braised Smoked Pork Belly. In third place and with another ACF gold medal was Chef Jacob Gandy of the University of Utah for his Crepinette of Pork Wrapped in Swiss Chard. Chef Athan Spanos of Pennsylvania State University, in fourth place, won an ACF silver medal. Chef Héctor Giancarlo Pérez-Scolari of the University of California San Diego placed fifth, winning an ACF silver medal, and Chef Chad McDonald of the University of Houston won an ACF silver medal.

Related:David Annis wins 2023 NACUFS Minah Award

The NACUFS Culinary Challenge was created in 2001 and recognizes the extensive culinary expertise within collegiate foodservice. Each year, a protein is selected—this year it was a trio of three different cuts of pork—that competitors must use to create an original recipe to form a nutritionally balanced plate. The live competition begins at the regional level, with ACF judges on hand at all competitions to judge and provide feedback, making each event a valuable learning experience for competitors. During both the regional and national competitions, the individual creations are judged based on a 100-point scale assessing organization, cooking skills, culinary technique and taste to determine who will take home the NACUFS title and possibly an ACF gold medal.

More than 40 collegiate chefs from NACUFS member institutions in six regions qualified to face off in competitions throughout March during the NACUFS 2023 Spring Conference Series. Each of the winners—representing the Pacific, Continental, Midwest, Northeast, Mid-Atlantic and Southern NACUFS regions—advanced to the final competition.

The NACUFS 2023 Culinary Challenge winner receives a trophy, $500 and recognition during the NACUFS 2023 National Conference and in the official NACUFS magazine, Campus Dining Today. The 2023 Culinary Challenge was sponsored by US Foods, Cintas and Hormel Foods.

Related:Regional Culinary Challenge winners to compete for top award at NACUFS National Conference

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like