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Around the Campus

NACUFS Presents Awards at Nashville Conference

he best of higher educa- Porcini Farce & Confit Fat standing menu cycles, presentations,
Ttion food service was on Cap, Polenta, braised wild special event planning and new dining
display at the 2017 edition of mushrooms & kale, skillet concepts. Gold, silver, bronze and honor-
the National Association of Col- roasted fennel and apricot able mention awards were given in vari-
lege and University Food Ser- glaze. ous dining categories to small, medium
vices (NACUFS) Conference in and large colleges and universities. The
Nashville, Tenn., from July 12 SUSTAINABILITY AWARDS grand-prize winners recognize the most
to 15. Numerous individuals and NACUFS presented its notable entries:
schools were recognized. fifth annual Sustainabil-
Rich Neumann, director of ity Awards to recognize and Residential Dining Concepts:
Culinary Services at Ohio Uni- NEUMANN honor member institutions that Azusa Pacific University
versity in Athens, was honored have demonstrated outstand- Residential Dining — Special Event:
with the 2017 Theodore W. Mi- ing leadership in the promo- University of Rhode Island
nah Distinguished Service Award. tion and implementation of
The Minah Award is NACUFS’ environmental sustainability, Retail Sales — Single Concept:
most prestigious honor. Origi- specifically as it relates to University of San Diego
nally established as the Distin- campus dining operations. Retail Sales — Multiple Concepts/Marketplace:
guished Service Award, it was This year’s grand-prize win- Duke University
renamed in 1973 to honor Minah, ner was Unity College.
the first recipient. It is presented Catering — Special Event:
in recognition of exemplary and HORTON AWARDS College of the Holy Cross
enduring contributions to the The Loyal E. Horton Din- Catering — Online Menu:
foodservice industry and to the AUBREY ing Awards recognize out- University of Oregon
association.
The winner of the 2017 Richard Lich-
tenfelt Award was Dawn Aubrey, Ph.D., UB Hosts First Annual SUNY Culinary Summit
MBA, FMP, CEC, CCA, associate director
of Housing for Dining Services at the Uni- he University at Buffalo in New prepare a four-course menu with the
versity of Illinois at Urbana-Champaign. TYork hosted the first annual State choice of appetizer, soup/salad, entrée
Recipients are selected by the president University of New York (SUNY) Culi- and dessert with four servings each.
in recognition of their volunteer efforts nary Summit from June 20 to 22, 2017. SUNY Brockport, SUNY Potsdam,
on behalf of the association. The award Designed as a great team-building SUNY Cobleskill, SUNY Morrisville
was named in honor of Lichtenfelt, NA- experience and opportunity to network and the University at Buffalo teams each
CUFS’ first president. with chefs, assistant chefs and dining staff earned an American Culinary Founda-
Richard Turnbull, retired associate from across the state, 13 SUNY institu- tion medal and the team from SUNY
director of University Housing and Din- tions were represented and six competed Geneseo earned a silver medal and the
ing Services at Oregon State University in in a four-person Team Culinary Competi- highest score. “A conference like this
Corvallis, was presented with the David tion sanctioned by the American Culinary keeps you sharp, and our industry is
R. Prentkowski Distinguished Lifetime Federation (ACF).
Member Award. The award honors retired “In recent years,
college dining services leaders who have many schools had felt
supported the betterment of the profes- the need for a gathering
sion and the association. of chefs and cooks, to
Greg Hetfield, national sales manager meet the growing de-
for colleges and universities, food service mand for a culinary
at Hormel Foods Corp., was the recipient experience on campus,”
of the 2017 Daryl Van Hook Industry said Neal Plazio, cer-
Award. This award is presented annually tified executive chef at
to an industry member or executive and the University at Buf-
is based on educational support, product falo and chair of the
innovation and service to the associa- Summit committee,
tion. The award is named in memory of which comprised five SUNY schools. constantly changing,” said Michelle
Van Hook, former chair of the Industry The Summit featured keynote speaker Halloran from SUNY Geneseo.
Advisory Council. Chef David Kamen and hands-on work- “The excitement generated in such a
Robert Bankert, chef de cuisine at the shops including Indian cuisine, retail short time and involvement of so many
University of Massachusetts Amherst, trends, vegan charcuterie and exciting schools and vendors is very encourag-
was awarded first place in the 16th an- new pasta entrées. ing,” said Amy Conger, executive chef
nual Culinary Challenge. He won the The Team Culinary Competition, a at SUNY Potsdam and Summit commit-
challenge and a gold medal from the Category W: Customized Wildcard Mar- tee member. “We look to build on our
American Culinary Federation (ACF) ket Basket competition, put six teams successes and make the 2018 SUNY
with his dish, Pork Loin wrapped with to the test. Each team was required to Culinary Summit even better.”

4 | AUGUST/SEPTEMBER 2017 ON-CAMPUS HOSPITALITY