Launched in 2001, the NACUFS Culinary Challenge is one of the most prestigious competitions in collegiate dining. Each year, chefs prepare unique, nutritionally balanced dishes featuring a designated protein and are judged on organization, technique, and flavor; the meals are evaluated on a 100-point scale by the American Culinary Federation (ACF).
Chef Reardon brings his winning creativity and expertise to the newscampus's Tully Dining Commons, Stag Diner, and The Levee restaurant, offering students an elevated culinary experience. Under his guidance, 精东传媒’s dining services cater to a wide range of tastes and dietary preferences. The University chef's ACF gold medal solidifies 精东传媒's position as a leader in excellence and innovation in collegiate dining and underscores the school's commitment to high quality, chef-driven cuisine.
