The winners of the 9th annual NACUFS (National Association of College & University Food Services) Culinary Challenge were selected at the group's national conference in July in Milwaukke. Sancioned by the ACF (American Culinary Federation) and sponsored byy Unilever Foodsolutions and Cleveland Range LLC, the competition featured the winners of the groups regional culinary challenges and required them to prepare four portions of an original hot entree using this year's featured ingredient: whole dressed local (sustainable) rainbow trout.
The first place winner was Nathan Mileski, senior chef/unit manager for dining services at Northern Michigan University in Marquette. His winning recipe was Trout Schnitzel with Mohrengemuse Carrots, Sauteed Beet & Celeriac Morel Mushroom Spaetzle Riesling Beurre Blanc.
Second place went to Kerry Paterson, executive chef of dining services at the University of Colorado in Boulder. His recipe was Duo of Trout. Third place went to Jamie Smith, chef de cuisine for dining services at the University of California at Santa Cruz for his recipe Trout with Fennel and Celery 'Soup and Sandwich.
The other competitors in the finals were Bryan Kelly, executive chef at the University of Virginia; Frank Bailey, executive chef at Boston College; and Roger Lademann, executive chef at the University of North Carolina in Charlotte.