Concordia chef Phillip Edwards received a silver medal and a fourth place finish at the National Culinary Challenge on July 12 in Boston.
Edwards competed in a regional qualifying competition in February and received third place. It wasn’t until the day before this competition that the regional champion dropped out and Edwards was invited to compete.
With little time to prepare, Edwards reviewed and revised his recipe for flounder, the required main ingredient, based on comments and critiques from the February competition.
He competed against five other contenders from across the United States. Each recipe had to be nutritionally balanced and was judged on taste, technique, skills and organization.
Edwards joined Concordia’s culinary team in 2011. As culinary manager, he has reduced food waste, inspired his team to maximize culinary creativity and has introduced new menu items based on student input.
The National Culinary Challenge recognizes outstanding food preparation and presentation skills in collegiate dining services across the country.