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Chef Mike Rodriguez poses with his National Association of College & University Food Services silver medal.
Ohio University Culinary Services is proud to announce that Chef Mike Rodriguez competed in the National Association of College & University Food Services Culinary Challenge in Little Rock, Arkansas, earlier this month. Chef Mike represented OHIO and earned a silver medal for his dish. Chef Rodriguez has been with OHIO Culinary Services since September 2019 and currently leads a team of students at Latitude 39.
The Culinary Challenge recognizes the exceptional culinary expertise within collegiate dining. The challenge is a live competition at the regional level, with regional winners advancing to the National Conference, where they compete before a live audience. The National Association of College & University Food Services (NACUFS) recognizes the skills necessary for chefs to bring together within their creations – a combination of organization, talent, technique, taste and style. The winner of the Culinary Challenge is recognized during the National Conference with an award and cash prize, highlighted in Campus Dining Today®, the official magazine of NACUFS and may earn a medal from the American Culinary Federation.
The individual competitors faced off against the clock to prepare their original recipe featuring a mandatory protein. For 2024, each competitor was provided with two 28–32-ounce fresh branzino (head and fins on, gutted and scaled), one-pound medium bulgur wheat, and one pound 21-25 P&D white shrimp, tail on. Competitors used all three types of protein to build a nutritionally balanced plate including starch, vegetables, and sauce with the goal of impressing even the most discerning judge.
Ohio University serves approximately 3.5 million meals per calendar year and is the largest student employer on campus. Culinary Services is a nationally recognized student leader and internship program which provides students with opportunities for class credit and management experience. There are over 200 student leaders in catering, dining courts, cafes, and campus markets.