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Laotian fish essence, shrimp crispy balls, bulgur, mung bean, crushed peanuts and savoy cabbage wrap. Before the competition, Greene shared some behind-the-scenes observations with FSD, particularly about the way the judges watch each chef’s every move, such as setting up the perfect mise en place. “In our world of chefs, it’s ‘everything in its place,’” she said. “I have to be mentally and physically prepared … I want to make sure everything I do in front of the judges is a beauti- ful dance that they can’t keep their eyes off of, working extremely clean and organized … the judges want to see if I can cook, have creativity and professionalism.”
ty Awards recognize college dining’s role in the overall environmental sustainability and social responsi- bility of a campus. The grand prize winner is Simon Fraser University. NACUFS 2024 CULINARY CHALLENGE After an evening of intense culi- nary competition overseen by ACF (American Culinary Federation) judges, Chef Jeffrey MacDonald of the University of Massachusetts (UMass) was named the first-place winner. Representing the North- east region for the second year in a row, MacDonald, chef de cuisine at UMass, won an ACF gold medal. His dish: Kombu-cured branzino with miso matcha mousseline and
shrimp gyoza dashi cream, wasa- bi pea puree, bulgur wheat stir fry, soy-glazed mushrooms and baby bok choy. Notably, all of the com- peting chefs received the honor of an ACF gold medal as well. MacDonald was upbeat after his win, praising all of the competitors for “an amazing job,” and thanking his wife for her support and for car- ing for their three children while he practiced on his days off, as well as his mentor Anthony Jung, executive chef at UMass, for his support, input and feedback. Chef Bouakhanh “Bou” Greene of the University of Michigan won second place and an ACF gold med- al with her pan-seared branzino with
Q3 2024
FSD QUARTERLY
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PHOTOS COURTESY OF NACUFS
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