NMU Awards

2011 Chef of the Year - Nathan Mileski

Northern Michigan University’s Corporate Executive Chef, Nathan Mileski, was recognized with the prestigious “Chef of the Year” Award by the American Culinary Federation (ACF) Upper Michigan Chapter. This recognition is awarded annually to the individual who best personifies the qualities and attributes of ongoing promotion of the culinary profession and assisting advancement in education and expertise.

This is the third award for Chef Mileski, an ACF Certified Executive Chef, having won previously in 1997 and 2002. Over the past three years, he has also won two gold and two silver medals in national ACF sanctioned culinary competitions.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity.

Gold & Bronze – 2010 NACUFS Midwest Culinary Challenge

Chef Eric Moe was awarded a Gold Medal at the 2010 NACUFS Midwest Culinary Challenge and a Bronze Medal at the 2010 NACUFS National Culinary Challenge with his recipe of: Deconstructed Venison Stew with diced celery root, rainbow carrots, sautéed Portobello mushrooms, tourneed Yukon potatoes, pearl onions, and a zinfandel portobello demi-glace.

Gold — 2011 ACF Culinary Conference

At the 17th Annual American Culinary Federation (ACF) held at UMass, Mary Gervasi, Kathy Gischia, Nathan Jennings, and Nathan Mileski took home the gold medal for Northern Michigan University! Their four recipes were:

• Charred Tomato Bisque with Olive Oil Poached Chicken-Basil Oil,
• Spinach Salad with Shrimp, Pears, Mozzarella, Spiced Papitas and Pomegranate Blueberry Vinaigrette,
• Pan Seared Trout with Sautéed Brussel Sprouts,
• and Pan Roasted French Pork Chops with Whole Grain Mustard Vinaigrette, Primavera Barley Pilaf (Buffet plate)

Congratulations!

Read more about their accomplishment on Food Management

Gold — Online Catering Menu

Simply Superior gets gold for medium-sized schools
Design by Andy Richardson

2010 NACUFS Loyal E. Horton Dinner Awards

Silver - Residence Hall Themed Dinner
BRN2D9 @ Marketplace

Nathan Mileski at NACUFS Culinary Challenge 2009

Nathan Mileski, NMU's Senior Chef, won First Place and the silver medal the the 2009 NACUFS Culinary Challenge. Nathan's winning recipe was Trout Schnitzel, Mohrengemuse Carrots, Sauteed Beet & Celeriac Morel Mushroom Spaetzle Riesling Beurre Blanc. Congratulations Nathan!

Gold — 2009 UMASS Chef Culinary Conference

"Congratulations to all of the Award-winning teams, during the 15th annual Chef Culinary Conference, ACF-sanctioned team competition. The participant’s professionalism and teamwork were admirable and they made us proud of campus dining – there is so much great talent in this industry.

• Marty Casey– Northern Michigan University
• Nathan Mileski– Northern Michigan University
• Jill Hayes– Northern Michigan University
• Jim Rector– Northern Michigan University"

View more info from the 2009 Chef Culinary Conference competition here.

2009 NACUFS Loyal E. Horton Dinner Awards

Gold - Residence Hall Themed Dinner
Lumberjack Brunch @ Marketplace

2007 NACUFS Loyal E. Horton Dining Awards

Silver - Standalone Retail Concept
Temaki & Tea

Bronze - Residence Hall Themed Dinner
The Northern Lights Dinner @ Marketplace