Jeremy Cantwell, sous chef in North Dining Hall, won a gold medal at the National Association of College and University Food Services Midwest Regional Conference in St. Louis. He also won first place in the culinary challenge, which recognizes the exceptional culinary expertise within collegiate dining. Cantwell faced off against the clock and prepared an entrée featuring this year's mandatory ingredient, a whole frozen turkey, to create a nutritionally balanced plate. He will advance to the National Conference's culinary challenge in July in Spokane, Washington.
Originally published by ndworks.nd.edu on March 22, 2022.at