Santa Fe NM: Jaime Clinton, Executive Sous Chef for Catering, represented UNC Charlotte well at the Southern Regional Conference of the National Association of College and University Food Services (NACUFS) Culinary Challenge event, held last week at the University of New Mexico. She took second place in her first time competing.
The NACUFS Culinary Challenge is the conference’s headliner event, designed to showcase outstanding food preparation and presentation skills in collegiate dining services. Chefs are chosen to compete based on their original recipe for a main protein chosen by conference leadership, which this year, was pork. As contestants, they are given one hour to prepare and plate their dish before a panel of American Culinary Federation-approved judges and an audience of observers. They must display requisite techniques and cuts in the process.
Read more on the Auxiliary Services website.