UMass Dining, Chef Jeffrey MacDonald Win Gold at National Food Services Competition

UMass Dining Chef Jeffrey MacDonald shows off his individual gold medal award from the finals of the chefs' competition at the recent National Association of College & University Food Services (NACUFS) Culinary Competition, held July 17-20 in Louisville, Kentucky.

UMass Dining won two gold medals at the recent National Association of College & University Food Services (NACUFS) Culinary Competition, held July 17-20 in Louisville, Kentucky. UMass Dining Chef Jeffrey MacDonald won individual gold in the finals of the chefs' competition and the UMass Dining team received the top prize in the Loyal E. Horton Dining Award's Innovative Dining Program category.<_o3a_p>

MacDonald, who represented the Northeast region in the finals in Louisville, was one of more than 40 collegiate chefs from NACUFS member institutions in six regions who qualified to participate in culinary competitions under the NACUFS 2024 Spring Conference Series after securing his spot to compete at a conference in Buffalo in April.<_o3a_p>

His winning dish in Louisville consisted of kombu-cured branzino with miso-matcha mousseline and shrimp gyoza dashi cream, wasabi pea puree, bulgur wheat stirfry, soy-glazed mushrooms and baby bok choy. As the NACUFS 2024 Culinary Challenge winner, MacDonald received a trophy, cash prize and recognition during the NACUFS 2024 National Conference and in the official NACUFS magazine, Campus Dining Today.<_o3a_p>

"All the other competitors did an amazing job," MacDonald said. "Everyone [on the UMass team] got gold, so that's very cool. … I feel honored." He thanked his wife first and foremost for her support and for caring for their three children while he practiced on his days off, as well as his mentor Anthony Jung, executive chef at the University of Massachusetts Amherst, for his support, input and feedback. "I wouldn't be here without him," MacDonald said.<_o3a_p>

The UMass Dining team also earned gold for the Loyal E. Horton Dining Award in the category of Innovative Dining Program. The Loyal E. Horton Dining Award is the ultimate professional tribute in college and university dining, celebrating exemplary menus, memorable dining experiences, special events and new dining concepts. The team's entry was submitted in the form of an in-depth overview of the UMass Dining program and its priorities, highlighting its efforts in areas of innovation, menus, marketing, procurement, vision and overall campus impact.<_o3a_p>

"I am very proud of this team and the program we have built together," said Executive Director of Auxiliary Enterprises Ken Toong. "This award is representative of all the hard work each and every UMass Dining employee gives every day to our program. In many ways, this is just the beginning for us to continue to make positive change in the higher education dining world."<_o3a_p>

In its submission, the team noted, "There are many elements that contribute to the continued sustained success of the UMass Dining program. Externally, what stands out amongst the rest is the recognition we've received by the Princeton Review as having the #1 Best Campus Dining Program in the nation for seven straight years. As an organization we know that recognition reflects our continued commitment to superior guest experience every day for many years. We cannot continue to earn the title of No. 1 without the hard-working people who make the dining program run."

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