On a crisp December morning, the MSUFCU Club on the fourth floor of Spartan Stadium became a culinary battleground.
With an admirable view of the football field as their backdrop, five of MSU’s culinary experts donned pristine white jackets, rolled out their knife kits and prepared to compete in an American Culinary Federation sanctioned cook-off. This wasn’t just a showcase of skill—it was a moment of Spartan pride and a testament to the professionalism and expertise of the best university culinary program in the country.
The chefs, representing dining halls from across campus, faced an ingredients challenge: to craft fine dining-worthy dishes using mandatory proteins—whole chickens and fresh chicken livers—within a one-hour timeframe. The stakes? A chance to represent MSU at a regional competition in Duluth, Minnesota. But beyond the awards and accolades, this event underscored the university’s dedication to fostering excellence in every arena, including the kitchen.
As the competition started, the MSUFCU Club was alive with energy. Portable cooking stations lined the room, their surfaces a whirl of ingredients, tools and the chefs’ creativity. Steam billowed and aromas wafted as sauté pans sizzled under their watchful eyes. The three ACF judges, each a professional gourmet, appraised every movement, flavor and presentation with unwavering focus.
"I'm continually impressed by the level of talent and creativity the chefs display in this competition,” said Bryan Latz, senior executive chef for residential dining. “Our chefs have continued to push their limits, and it's inspiring to see their dedication to their craft. I'm excited to see how they continue to raise the bar on campus and in future competitions."
Although the clock ticked, the chefs kept a Zen-like composure, faces calm, movements efficient. They adapted on the fly, employing creative techniques — like using an overturned saucepan as a makeshift lid and whipping up a silky sauce with an immersion blender. Each dish was a feast for the senses, reflecting not just culinary wizardry but the passion the Spartans poured into their craft.
At the heart of this competition was an exercise in skill-building. Events like these push chefs to innovate, refine techniques and embrace the pressure that comes with high-stakes cooking. For MSU Culinary Services, it’s an opportunity to elevate their team while showcasing their talents to the broader Spartan community.
And showcase they did. Here are the dishes they crafted:
· Chef Dejuan Everett: Chicken ballotine with a sage butter sauce, served with curry maple carrots and fondant potatoes
· Chef Nick Griffin: Cajun chicken liver mousse roulade with jambalaya and sautéed vegetables
· Chef Sam Parsons: Yin yang roulade in pan hunter sauce with chicken meatballs, butternut squash puree and a vegetable hash topped with poached red onions
· Chef Dustin Ignash: Seared chicken breast, dirty rice chard roll, chicken meatballs with smoked tomato cream sauce, basil oil and pearl onions
· Chef Robert Shipman: Seared chicken breast, morogo-style spinach, goat cheese polenta, peri-peri chicken liver mousseline, rooibos carrots, and chicken velouté
As the event concluded, Everett — with his delicious chicken ballotine — was crowned the winner, earning a brilliant trophy and the honor of representing MSU at the regional competition.
"This win means so much to me. It’s a validation of all the hard work and passion I’ve poured into my cooking,” Everett said. “Moving on to the next round is a chance to grow, learn and show what I truly love about being a chef."
This competition was more than just a contest; it was a celebration of the artistry and dedication that fuels MSU’s dining experience. Spartans can take pride in knowing that behind every meal served on campus are chefs who embody excellence, innovation and Spartan spirit.