The best of the chefs from the Continental, Mid-Atlantic, Midwest, Northeast, Pacific and Southern regions of NACUFS competed last week at the 2014 Culinary Challenge at the National Conference, held in Baltimore. The main ingredient was an east-coast staple: lobster. Live lobsters were on the scene and the chefs made quick work of the crawling crustaceans before getting set to cook under the watchful eye of ACF judges and a packed audience. "The culinary challenge is a great ...

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