Elwell competed against five regional winners from across the U.S. who were collectively judged on food preparation and culinary skills in front of a live audience. Each contestant had 60 minutes to prepare a dish featuring the following mandatory ingredients: red rice, edamame, black kale, and two classical cuts. Chef Elwell’s winning dish included: Duck Breast with Citrus Scallion Sauce, Red Rice Cake, Sauteed Kale, and Edamame Puree. “It was an honor to represent the Southern Region at the National NACUFS Culinary Competition. The competition was extremely strong with all competitors receiving medals and I look forward to the opportunity to compete again,” says Elwell.

Charu Chandra Pant from Notre Dame University won first place. NACUFS Culinary Challenge, sanctioned by the American Culinary Federation (ACF), is classified as a Category W - Customized Wildcard Category. Additional information about the NACUFS Culinary Challenge can be found at nacufs.org/recognition-culinary-challenge.