Binghamton University chef captures bronze in culinary competition
BINGHAMTON, NY – Sam Pfaffenbach, Sodexo Campus Services Chef at Binghamton University, captured a bonze award in the 2010 Regional NACUFS Culinary Competition. This is the 10th year that the National Association of College and University Food Service’s (NACUFS) Annual Culinary Competition has been held. The event brings together some of the finest college and university chefs in a contest that highlights their unique styles and expertise.
Ten culinary chefs from universities and colleges in the northeast traveled to Princeton University on March 12, 2010, to showcase their talent. Each competitor had 60 minutes to prepare four parts of an original hot entrée. The challenge involved incorporating a 4.5 inch – 5 inch portobello mushroom with a protein of their choice and sides to complement the dish.
The judging was based mainly on taste, but also included technique and the procedural expertise each chef employed.
Pfaffenbach has worked for Sodexo Campus Services at Binghamton University for three years. He began his career in the foodservice industry at the age of 15 as a pantry cook at Le Chalet French Country Inn in Vestal and later the Copper Cricket before making the decision to enroll in the Johnson & Wales Culinary University in Providence, RI.