2009 NACUFS Regional Culinary Competition

The Conference

BC Dining is a part of the National Association of College and University Food Service (NACUFS).  Our regional conference was held at UNH on March 16 - 18th, and was attended by the colleges and universities from the North East.  This region included Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island, Vermont, New Brunswick, Nova Scotia, Prince Edward Island, Ontario, Quebec.  This years conference held a Culinary Competition, which BC Dining's Frank Bailey entered with his recipe "Coharie Trout".

The Winner

Frank Bailey, BC Dining Executive Chef took time out from his always full schedule of on campus events to enter the competition.  After testing and developing his recipe for our normal catering menus, Frank was convinced that it was good enough to win the Culinary Contest.  Chef Bailey headed up to UNH for the three days of meetings, training, and competition, he came home with the Gold Medal. " I was completely impressed with Frank's professionalism and calm demeanor during the event.  He represented Boston College completely and set a great standard for those others in the competition" said Associate Director of Food and Beverage Michael Kann."

The Dish

Coharie Trout is a pan fried trout served over hominy with a scallion slaw.  Frank scored 37 out of a possible 40 points.  The next closest competition scored only 33, and the range from bronze to gold was only 10 points.  With those sort of numbers, 4 points is a mile!  Frank now has the honor of competing nationally this year at the NACUFS national conference in Wisconsin.

Click here for a copy of this great recipe (opens a new window)