UNC Charlotte chef medals in collegiate culinary challenge

Nicholas Brawner, catering chef for UNC Charlotte Center City, earned a silver medal in a culinary challenge held at the Southern regional conference of the National Association of College and University Food Services (NACUFS) at Murray State University.

Brawner’s dish was a rendition of saag paneer (a classic Indian dish of leafy greens and fried, fresh cheese) with carrot chutney and coconut roti (a griddle-baked bread). The recipe included black kale, edamame and red rice. It was one of six chosen from 100-plus entries to compete in the NACUFS Culinary Challenge event.

The UNC Charlotte chef and five competitors had 60 minutes to display their culinary skills as they prepared qualifying recipes in front of American Culinary Federation-approved judges. The competing chefs were from Vanderbilt University, Georgia Tech, University of Georgia, Tulane University and the University of New Mexico.

“I am a Southern chef who grew up with fresh heritage cooking,” said Brawner. “I began cooking at an early age with a tough lady — my grandma — who worked a family farm growing up. [She] knew and understood food and later studied and became a food chemist. This changed the way I looked at food, and I credit her for the interest I have today.”

This is the second consecutive year that a UNC Charlotte chef has brought home silver from the annual event.