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.
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:
Simply Superior gets gold for medium-sized schools
Design by Andy Richardson
Silver - Residence Hall Themed Dinner
BRN2D9 @ Marketplace
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!
"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.
Gold - Residence Hall Themed Dinner
Lumberjack Brunch @ Marketplace
Silver - Standalone Retail Concept
Temaki & Tea
Bronze - Residence Hall Themed Dinner
The Northern Lights Dinner @ Marketplace