University Dining Services team to compete at NACUFS and Nutritious and Delicious Gala
Campus Executive Chef, Billy Edmondson, will be competing in two culinary challenges in March. The first will be the 2020 NACUFS Midwest Culinary Challenge taking place at the University of Notre Dame in South Bend, Indiana on March 8th. At this culinary challenge, he will get to showcase his talents and represent Kent State University against other university chefs. Individual competitors will face off against the clock to prepare a creative entree, featuring the mandatory ingredients, Cornish hen and black beluga lentils, to create a nutritionally balanced plate. The winners of each NACUFS' regional culinary competition will compete at the national conference in Atlanta during the month of July before a live audience of college and university foodservice professionals, industry experts, and American Culinary Federation judges.
Chef Billy will also be teaming up with Kent State Registered Dietitians Madison Jordan and Emily Reynolds to participate at the 12th Annual Nutritious and Delicious Gala competition on March 12th sponsored by the Greater Akron Academy of Nutrition and Dietetics (GAAND). The Kent State University team has been recognized the previous two years, winning the Best Ingredient Showcase and People’s Choice Award last year. They are looking for a three-peat this year.
Chef Billy looks to continue his high level of performance in culinary competition with participation in these two events. In November of 2019, Chef Billy out-cooked over 100 chefs to become one of 15 finalists to compete in the Aramark Culinary Excellence competition, teaming up with two other university chefs to comprise the Higher Education team.