UB Chef Brendan Schultz completed in his first NACUFS Culinary Challenge and was awarded a Silver medal at the recent Spring Conference held in Buffalo, NY. The Challenge is a live, timed competition which recognizes the exceptional culinary expertise within collegiate dining.

Chef Brendan competed against 5 other chefs from equally prestigious Northeast schools, and each was provided with two 28-32 ounce fresh branzino (head and fins on, gutted and scaled), 1 pound medium bulgur wheat, and 1 lb. 21-25 peeled and deveined white shrimp, tail on. They each used all three types of protein to build a nutritionally balanced plate including starch, vegetables, and sauce to impress even the most discerning judge.

Chef Brendan’s plate consisted of Pan Seared Branzino, Butter-Poached Shrimp, Farro and Bulgur Pilaf, a medley of Root Vegetables, Parsnip Puree, and elevated with a Kumquat Citrus Infusion.

“It was an amazing experience as I got to meet and compete against some of the best chefs from the Northeast and Mid-Atlantic,” said Chef Brendan Schultz. “I learned so much and received some very positive feedback from the judges. I look forward to representing UB at future competitions.”