Culinary+Challenge+2009

The 9th Annual NACUFS Culinary Challenge will be one of the most exciting events at the 2009 NACUFS National Conference in Milwaukee, WI. Check out the bios of this year’s competitors and the Rainbow Trout entrées they will be preparing at the competition. **Mid-Atlantic Region** **Pacific Region** Jamie made his way west, landing as Sous Chef at The Mandarin Oriental Hotel in San Francisco. He joined the Left Bank Restaurant in Menlo Park in 2002, where he became executive chef in August of 2003. Jamie also assisted in the wildly successful opening of the Left Bank at Santana Row in San Jose. At the Left Bank, Jamie met John Mootz, an industry veteran of the Chart House and Landry’s. Together they purchased a vacant restaurant space in January 2004, renovating the modern design to a timeless style reminiscent of the Italian Riviera with a menu Smith tabbed as Inspired Italian cooking. Sestri was quickly recognized as “the hot, hip new restaurant” where “every dish seduces the senses” and received three and a half stars from the San Jose Mercury News for Smith’s seasonal menu of “bold and unexpected flavors… from top-quality ingredients…[that] sets Sestri apart.” Sestri won recognition as Best New Restaurant, Best in Santa Cruz and Restaurant of the Year from the Good Times “Best of” issue, 2005. Sestri was equally lauded for giving back to the community, raising money for Dominican Hospital’s cancer resource center, Jacob’s Heart and the Red Cross, among others. Jamie sold his share of Sestri to the remaining partnership in March of 2006, and joined Bon Appetit Management Company as Chef de Cuisine at Cisco Systems, where he oversaw significant growth and expansion by bringing his trademark seasonal fresh fare and creativity to corporate dining. In April of 2007, Jamie joined the Dining team at the University of California Santa Cruz as Chef de Cuisine, where he and his team have garnered accolades and awards from local and national publications and organizations for their commitment to quality, local and sustainable food, and reducing their environmental impact. Jamie has assumed an additional role as Executive Sous Chef under UCSC Executive Chef Dwight Collins. **Northeast Region** Frank left the world of independent restaurants as the Executive Chef of Tosca in Hingham, Massachusetts to join the staff of Boston College Dining Services Catering department in 2001. He is now the Executive Chef of Catering and President Leahy’s Event Chef. Frank is a candidate for a bachelor’s degree in Political Science at Boston College’s Woods College of Advancing Studies.
 * [[image:http://www.nacufs.org/images/culinary_challenge/Bryan%20Kelly.JPG align="left"]]Winner:** Bryan Kelly
 * School:** University of Virginia
 * Title:** Executive Chef
 * Name of Winning Recipe:** "Trout Two Ways" Parmesan Crusted Trout Creamy Polenta and Raw Marinated Trout Nicoise Style Salad
 * Bio:** Bryan has been a part of the Aramark team since 2006, where he started in the company’s corporate dining line of business. Early 2008, Bryan transferred to campus dining as a district executive chef for the University of Virginia. Bryan got his start at age 18 working at Gettysburg College and has since training under various world-renown chefs all over the country.
 * [[image:http://www.nacufs.org/images/culinary_challenge/Jamie%20Smith.jpg align="left"]]Winner:** Jamie Smith
 * School:** University of California - Santa Cruz
 * Title:** Chef de Cuisine
 * Name of Winning Recipe:** Trout with Fennel and Celery "Soup and Sandwich"
 * Bio:** Jamie’s love for Italian cuisine began in New York City at Zagat’s top-rated Union Square Café, where he worked under Chef Michael Romano. A 1997 graduate of The French Culinary Institute in New York, Jamie honed his skills under such distinguished instructors as Alain Sailhac, Jacques Pepin, Jacques Torres, and Andre Soltner. Upon graduation, he spent the next two years working at the Union Square Café, as well as the Lenox Room, serving Charlie Palmer’s Aureole-inspired New American Cuisine.
 * [[image:http://www.nacufs.org/images/culinary_challenge/Frank%20Bailey.JPG align="left"]]Winner:** Frank Bailey
 * School:** Boston College
 * Title:** Executive Chef
 * Name of Winning Recipe:** Coharie Trout
 * Bio:** Frank Bailey began his culinary career on Martha’s Vineyard as a twelve-year-old dishwasher at La Patisserie Française working his way up the ladder to a line cook position at sister restaurant Le Grenier at the age of fourteen. At 15, Chef Jean Dupon sent him to Lyon, France to train at his family’s restaurant. Having found his calling, Frank attended the Culinary Institute of America at Hyde Park, NY, graduating in 1992.

**Southern Region** **Bio:** Born and raised in New York, Lademann moved to North Carolina with his family in January. 2006. As Regional Executive chef of a food service company in New York he had numerous High Profile Accounts. Which he was able to cook for the last three presidents and many foreign head of state that include Margret Thatcher and Mikhail Gorbachev. He has worked along side many of the world class chef through out his career. When you look in the kitchens on campus he will be working side by side with his fellow associates to make sure the quality and presentation is instilled in there food. Being in the university setting for the several years he finds the vast variety of food a great way to show his passion for food and his culinary professionalism. In August 2007 he was named one of the Regional Executive Chef for the South East for Chartwells higher education covering North Carolina, South Carolina, Georgia and Alabama. **Midwest Region**
 * [[image:http://www.nacufs.org/images/culinary_challenge/Roger%20Lademann.JPG align="left"]]Winner:** Roger Lademann
 * School:** UNC Charlotte
 * Title:** Executive Chef
 * Name of Winning Recipe:** Pan-seared Trout with Coconut Cilantro Sauce, with Lemongrass Crab & Avocado Salad
 * [[image:http://www.nacufs.org/images/culinary_challenge/Nathan%20Mileski.JPG align="left"]]Winner:** Nathan Mileski
 * School:** Northern Michigan University
 * Title:** Senior Chef
 * Name of Winning Recipe:** Trout Schnitzel, Mohrengemuse Carrots, Sauteed Beet & Celeriac Morel Mushroom Spaetzle Riesling Beurre Blanc
 * Bio:** Nathan Mileski, Senior Chef/Unit Manager at Northern Michigan University of Marquette, Michigan, began his hospitality career at the age of 15. He began his formal education at Northern Michigan University, and later transferred and completed a Culinary Arts degree from The Culinary Institute of America, graduating in 2000. In 2001 he took his first Executive Chef / Food & Beverage Director position at Drummond Island Resort and Conference Center, formerly owned by Domino’s Pizza founder Thomas Monaghan. Under Nathan’s direction, Bayside Dining the resorts fine dining restaurant, was featured in December 2006 Michigan editions of Gourmet and Bon Appétit as one of twelve “Great Restaurants of America”, and also in Savor Michigan Cookbook as one of thirty-six featured chefs. Nathan has received two ACF Upper Michigan Chef of the year Awards (1997 & 2002) as well as ACF Certified Executive Chef status in January 2009. Nathan has also served as ACF Upper Michigan Chapter President from 2000 - 2004, as well as Chairman of the Board from 2005 - 2009.

**Continental Region**
 * [[image:http://www.nacufs.org/images/culinary_challenge/Kerry%20Paterson.JPG align="left"]]Winner:** Kerry Paterson
 * School:** University of Colorado
 * Title:** Executive Chef
 * Name of Winning Recipe:** Duo of Trout
 * Bio:** As a native of New Zealand, Kerry completed the London City and Guilds Degree in Culinary Arts at Auckland Technical University while supporting himself by working in various restaurants and hotels around New Zealand. With a ticket in his hands and knives in his backpack, he ventured out to explore the world, landing a position at Mallory Court Hotel, a Michelin Star Restaurant in Leamington Spa, England. With this as his base, travels throughout Europe and Africa were soon accomplished. His next exciting and challenging culinary venture was as the winter-over Base Manager/Chef at Scott Base, the New Zealand Scientific Research Station in Antarctica. Side duties for this position included Officer of the Government of Ross Dependency, Justice of the Peace, Coroner and Fire Chief. Three of the next six years were spent enjoying the beauty offered by the world’s “Coldest, Driest and Windiest” continent. It was during the Antarctic winter that he met the reason why he should come to America. Since being in America he has worked in various levels of kitchen management including Regional Chef for Nordstrom’s, overseeing nine Restaurants in the San Francisco area before joined the Dining Services team at the University of Colorado – Boulder.
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