Jung wins regional culinary competition
Anthony Jung, chef at Berkshire Dining Commons, won the Northeast Region Culinary Challenge competition held during the National Association of College and University Food Services’ regional conference March 11-14 at SUNY Cobleskill.
Jung’s seared striped bass with morel crust and asparagus broth, fingerling potatoes and carrot batonets beat out meals prepared by six other chefs representing Cornell University, SUNY Geneseo, University of Rochester, University of Connecticut and the University of New Hampshire. He will represent the Northeast Region of NACUFS in the culinary challenge during the group’s national conference in July in Washington, D.C.
The NACUFS Culinary Challenge is sanctioned by American Culinary Federation (ACF) and is classified as a K1 customized competition. Jung had to prepare four portions of a stripped bass entree, with side dishes and sauces to balance the plate.
His winning recipes scored 35.9 points on a 40-point scale. Judging was based on organization, cooking skills, culinary technique, taste and nutritional balance and presentation. Last year, he came in second during the national competition in Seattle.
“We are fortunate to have such an extremely talented individual such as Tony,” said Ken Toong, director of Dining Services. “He was the gold winner last two years and came in second twice during the national competition.”
March 25, 2008.
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