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Chef Cameron Griggs earns bronze medal in regional culinary competition

Contributed by: Suzanne Clem
Published: Tuesday, 01 April 2014 4:00 PM
Ball State Dining congratulates Woodworth Commons' Chef Cameron Griggs for earning a bronze medal in the 2014 Midwest Culinary Challenge held in March at Michigan State University. The challenge is an annual Iron Chef-style competition presented by the National Association of College and University Food Services (NACUFS) and sanctioned by the American Culinary Federation.

Nine competitors, selected from a membership of more than 60 colleges and universities, created entrees using one common required ingredient, lobster. Chef Griggs prepared lobster raviolis with butter poached lobster tail, lemon-vodka sauce, sauteed asparagus, and micro arugula salad with beet tomato (see photo).

"We are extremely proud that Chef Griggs finished with a Bronze Metal two years in a row in the Culinary Challenge," said Jon Lewis, Ball State Director of Dining. "The point totals of the top finishers were very close. We are very pleased that Chef Griggs took the time to practice developing his presentation with a difficult protein, lobster, and that he represented Ball State University in such a top shelf way."
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