University of Michigan chef’s winning attitude is her super power

On this episode of the Onsite with FSD podcast, University of Michigan Executive Chef Bouakhanh “Bou” Greene, CEC, talks about her recent win at NACUFS (National Association of College & University Food Services) National Culinary Challenge.

She has a few strategies and tactics for cooking in front of American Culinary Federation judges, from mise en place to confident mindset. As a working mom, a woman chef and a Laotian, Greene is psyched to represent those communities, and her drive to lift others up as she succeeds is totally inspiring.

Her ideas for flavors and how she comes up with recipes are really fun to get into, and her casual, everyday food is just as exciting as the dish that won second place gold at NACUFS: Pan-seared branzino with Laotian fish essence, shrimp crispy balls, bulgur, mung bean, crushed peanut and savoy cabbage wrap, topped with tiger sauce.