BSU Chef Jason Reynolds received a silver medal, placing third, at the national level of the 2008 National Association of College and University Food Services (NACUFS) Culinary Challenge on July 10, 2008, in Washington DC.

Chef Reynolds won a gold medal at the Midwest Region Culinary Challenge in March, which allowed him to compete at the national level against other regional champions.  Using the required ingredient, striped bass, Chef Reynolds prepared a dish of pan-seared striped bass, accompanied by a Shiitake mushroom polenta cake and creamed spinach.

CONGRATULATIONS,

CHEF REYNOLDS!