UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition

During the spring semester, 114 Aramark college chefs competed in their regions, crafting unique entrée plates, judged using American Culinary Federation (ACF) standard scoring. The criteria? The dish’s harmonious nature, appropriate accompaniments, garnishes and sauces.

Recently, the chefs who took gold in their regions headed to the Culinary Institute of America’s San Antonio campus for the big national showdown—Aramark Collegiate Hospitality’s National Chef Competition—which would determine one national champion chef.

Waiting for the chef competitors were top-secret ingredients, shrouded in mystery until competition time. These included two primary proteins, one of which must be seafood; three supplementary proteins with balanced flavors and textures; four vegetables used creatively and rainbow-focused; two fruits with sweet and savory notes; and one starch or grain for the hearty factor. On top of that, the chefs also got four miscellaneous items—wildcards to spark innovation.

With just 30 minutes for setup, the chefs were off and running, submitting menus for appetizer, soup, salad and entree to the kitchen judge during this window. After approval, the chefs had four hours of cooking and service time, with a service window opening at 3 hours and 20 minutes.

During service, chefs had to present four portions of each course to three tasting judges, ACF certified and evaluating each dish based on serving methods and preparation (fresh, colorful and practical); portion size and nutritional balance (the delicate dance of protein and carbs); creativity, menu and ingredient compatibility; flavor, taste, texture and doneness. Added to that is the kitchen/floor evaluation, in which the judge watches the chefs like a hawk for sanitation, mise en place, technique and timing.

Aramark Collegiate Hospitality President and CEO Jack Donovan sees this national competition as not just a great event, but a jumping-off point for increased culinary creativity throughout the year.

“When they leave San Antonio, each will continue to craft imaginative menu solutions that blend into the unique culture of each campus we serve,” Donovan said in a statement. “It’s a critical part of what we do to deliver on the hospitality ecosystem for each campus.”

And now, the news you’ve been waiting for, the chef winning top honors at the national level: University of North Carolina-Wilmington’s Chef Ryan Andress from the East Region, with his four-course menu.

Andress started off strong with his first course, a summery coastal/Southern appetizer of adobo-roasted Gulf shrimp with chimichurri, farro and apricot with tomatillo chow-chow.

Ryan Andress' appetizer course | Photo courtesy of Aramark

His soup course: Spiced beef and black bean soup with citrus crema, crispy Parmesan and gremolata, following the herby-smoky vibes from the first course.

Ryan Andress' soup course | Photo courtesy of Aramark

The salad course consisted of a “Texas Summer” green salad with herb-grilled chicken breast, strawberries, avocado, queso fresca, chili-spiced almonds and vinaigrette.

Ryan Andress' salad course | Photo courtesy of Aramark

Andress’ entrée was a clever chicken-fried local red snapper, sweet potato-sunchoke hash, pickled chayote-jalapeno salad and pork belly-braised collards. It’s easy to see why the judges checked boxes for creativity with veggies and harmonious flavors.

Ryan Andress' entree course | Photo courtesy of Aramark

And the top regional winners who competed in Nationals were:

Northeast: Melissa Zarella, University of Hartford, earning a silver medal

Melissa Zarella's soup course | Photo courtesy of Aramark

Mid-Atlantic: Karl Stoehr, University of Delaware, earning a bronze medal

Karl Stoehr's entree course | Photo courtesy of Aramark

Southeast: Harry Madsen, College of Charleston, earning a bronze medal

Harry Madsen's entree course | Photo courtesy of Aramark

South: Brian Miller, Auburn University, earning a bronze medal

Brian Miller's soup course

Central: Alexis Brown, Grand Valley State University, earning a bronze medal

Alexis Brown's entree course | Photo courtesy of Aramark

West: Allison Warrington, University of Washington, Bothell, earning a bronze medal

Allison Warrington's salad course

Harvest Table: Sean McEvoy, Brandeis University, earning a silver medal