Tony Jung headed to national cook-off in Seattle in July
AMHERST, Mass. – University of Massachusetts Amherst chef Anthony J. Jung won the National Association of College and University Food Services (NACUFS) Northeast Region Culinary Challenge held March 4-7 at the University of Connecticut and is headed to the nationals this summer.
The NACUFS Culinary Challenge is sanctioned by the American Culinary Federation (ACF) and is classified as a K1 Customized competition. Jung, who is a chef at Berkshire Dining Commons at UMass Amherst, had to prepare four portions of a tofu entr?e, with side dishes and sauces to balance the plate.
He bested 10 other collegiate chefs with his preparation of pan-seared tofu with green curry coconut sauce, noodle stir fry topped with sunny egg, baby bok choy and tourn? carrots. Each chef’s creation was judged on organization, cooking skills, culinary technique, taste and nutritional balance and presentation.
Jung’s 37.5 out of 40 score placed him ahead of competitors from schools such as Cornell, Williams, Syracuse, Rochester, UConn and the University of New Hampshire.
“We are fortunate to have such an extremely talented individual such as Tony,” said Ken Toong, director of dining and retail food services at UMass Amherst. “Everyone knew going into the competition that Tony was the one to beat since he was the gold winner last year and came in second during the national competition.”
Jung will represent the Northeast Region of NACUFS at the national Culinary Challenge during the organization’s conference in Seattle in July.