Chef Anthony Jung wins gold medal in national competition
Anthony Jung, chef at Berkshire Dining Commons, won a gold medal in the Culinary Challenge competition held during the National Association of College and University Food Services (NACUFS) national conference in Washington, D.C., in July.
The Culinary Challenge is sanctioned by the American Culinary Federation. Jung had to prepare four portions of an entree, with side dishes and sauces to balance out the plate.
In March, Jung won the NACUFS Northeast regional competition with his seared striped bass with morel crust and asparagus broth, fingerling potatoes and carrot batonets. At the national conference, that dish beat out meals prepared by five other regional winners with a score of 37.2 on a 40-point scale. Judging was based on organization, cooking skills, culinary technique, taste and nutritional balance and presentation. Jung came in second during last year’s national competition.
“We are proud of Tony’s accomplishments,” said Ken Toong, director of Dining Services, “and we feel fortunate to have him as part of our culinary team at UMass.”
July 23, 2008.
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