Ball State sous chef wins bronze medal at national competition
Topics: Administrative, Alumni
April 26, 2007
Ahhhh, the sweet taste of success! Sous chef David Kain won a bronze medal at the National Association of College and University Food Services.
Ball State sous chef David Kain
recently received a bronze medal at the National Association of College and University Food Services (NACUFS) regional conference at the University of Northern Iowa.
NACUFS hosted the 2007 Culinary Challenge, which is sanctioned by the American Culinary Federation (ACF) and sponsored by Unilever Foodsolutions.
"It is always nice to do well when you are representing Ball State," Kain said. "I'm just happy to be able to bring positive recognition to our department."
This is Kain's fifth bronze medal in an ACF-sanctioned culinary competition. He has one gold medal.
"This year the competition was more difficult since the mandatory ingredient was tofu," said Liz Poore, assistant director of dining operations. "Chef Kain's winning entrée was tofu, tomato and basil lasagna with fresh pasta."
Kain received an associate degree in culinary arts from Johnson and Wales University and a bachelor's degree in hospitality management from Ball State. He joined the Ball State staff in July 1997.
"I really enjoy working in the university setting because it allows more access to the customer," Kain said. "It's fun to get the chance to work with students and guests."
By Chantel Arsenault