Two UNC Charlotte chefs will compete in the National Association of College and University Food Services (NACUFS) culinary challenge set for Friday, March 8, at the organization’s Southern Regional Conference in Lubbock, Texas.
Roger Lademann, dining operations director, and Dean Zoch, campus executive chef, were selected based upon original recipes submitted to NACUFS executive leadership. Recipes had to feature a main protein as selected by NACUFS; for this competition, recipes had to include duck. Five UNC Charlotte chefs submitted recipes for the challenge.
William Bremer, Chartwells Dining Services resident district manager, noted “Creating a dish from a whole duck can be difficult, so we are proud to have Chef Roger and Chef Dean representing Chartwells and UNC Charlotte. When five of our campus chefs submitted recipes for this challenge, it showed their ambition in the kitchen. A competition like this lets them show off their talent.”
NACUFS culinary challenges are designed to showcase outstanding food preparation and presentation skills in collegiate dining services. Contestants, including Lademann and Zoch, will work under time pressure to display culinary techniques such as splitting, braising, buttering, frying and searing a whole duck according to their recipes in front of American Culinary Federation approved judges.
Lademann will create a nappe of duck leg ragu over golden potato gnocchi and seared duck breast with celery root and green apple hash with five spice verjus. Zoch will prepare a mocha spice-rubbed seared duck breast with cocoa nib gremolata, espresso braised duck leg with chocolate vinaigrette, baby bok choy and quinoa risotto with caramelized leek and fennel.
Winners of the Southern Region Culinary Competition go on to face other regional champions at the national challenge in Minneapolis on July 11.
Photo inset: Lademann and Zoch