In late March, Adam Bradberry, catering chef in W&L’s Dining Services, won a bronze medal in the Regional Taste/Customized Competition at the National Association of College & University Food Service (NACUFS) Mid-Atlantic Culinary Challenge. The event is sanctioned by the American Culinary Federation.
Adam, competing for the first time since 2001, was up against nine other chefs. They had an hour to prepare four portions of an original hot entrée, featuring the mandatory ingredient of a portobello mushroom, with a protein of choice, side dishes and sauces to create a balanced plate.
Adam conjured up Pan-Seared Filet of Emu with Broccoli and Local Apple Slaw, Portobello Mushroom and Potato “Oyster,” with Salsify and Wild Mushroom Broth.
“It was quite an intense process,” said Bradberry, “from sourcing out the different products and recipe testing, to nutritional analysis and countless test runs. It can be quite unnerving cooking in front of 200 people and three master chefs. I really enjoyed it, though, and am looking forward to next year to compete again, and perhaps bring home the silver or gold.”
Will W&L’s catering menu be adding Pan-Seared Filet of Emu anytime soon? “Probably not,” grinned Adam. “But you never know.”