Villanova Chef Wins Bronze at 2026 NACUFS Culinary Challenge

A Culinary Tradition of Mentorship at Villanova University

VILLANOVA, Pa. (April 9, 2026) — March 10, 2026, marked a significant day for Chef Jimmy Harris, chef manager at Villanova University, as he stepped into the competitive arena of the National Association of College & University Food Services (NACUFS) 2026 Culinary Challenge. Exiting with a bronze medal, Chef Harris returned to Villanova with a wealth of culinary knowledge to share.

The NACUFS Culinary Challenge, initiated in 2001 and judged by the American Culinary Federation (ACF), highlights the culinary talent within college foodservice. Competitors are charged with crafting a unique, balanced dish featuring a selected protein and a surprise ingredient, which they prepare live for evaluation. The criteria for judging include organization, technique, and taste, scored on a 100-point scale.

This year’s competition in Washington, D.C., featured ingredients celebrating the 2026 NACUFS National Conference in New Orleans: whole catfish and fresh okra. Participants were tasked with creating dishes using two distinct cooking methods for the catfish, with four servings presented to the judges.

Chef Harris, aiming to stand out, drew inspiration from Latin cuisine, ultimately deciding on catfish birria tacos with okra pineapple salsa and a side of catfish dirty rice. He employed poaching and steaming techniques to meet the dual cooking method requirement.

Chef Harris preparing to compete in Washington, D.C.

Chef Chris Wiseley, a previous bronze medalist from the 2025 NACUFS Competition, mentored Chef Harris in his preparations. Reflecting on his experience, Chef Harris noted, “Competing this year was definitely less nerve-wracking since I went last year and knew what to expect.” His previous exposure to the competition allowed him to gain invaluable insights from the judging process.

Chef Harris meticulously practiced his dish, ensuring efficiency within the strict one-hour time limit, with guidance from Chef Wiseley on optimizing time management and technique. This mentorship tradition will continue as Chef Harris prepares to mentor Chef Laszlo Lengyel for the 2027 competition.

The mentorship cycle at Villanova not only benefits individual chefs but also enhances the overall quality of campus dining. “The mentorship we have built into this competition creates a ripple effect across our entire dining program,” stated Andrew Camuso, executive director of Dining Services.

Chef Harris’s experience exemplifies the enriching nature of this cycle. “It can be stressful being thrown into a competition with people who are the best at their craft for their respective universities,” he shared, appreciating the opportunity to learn from peers. As he continues to impart his knowledge, the Villanova Dining Services community reaps the benefits of innovation and collaboration.