This being Boston, the featured ingredient (always based on the conference location) was fresh from the sea: flounder. And an engaged campus dining crowd got to see six highly creative, complex—and delicious—interpretations by six NACUFS regional chefs. They brought their equipment, game faces and fans to the challenge, held on Thursday, July 12, during the conference. Four ACF-credentialed judges critically evaluated each chef on creativity, presentation, taste of the ...

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