Ohio State’s Chef David Wolf wins NACUFS Culinary Competition

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