Chef Nieto wins National Culinary Challenge in New Orleans
Press Release from NACUFS
Sebastian Nieto, catering manager at Rutgers University, was awarded first place in the
fifth annual National Association of College & University Food Services (NACUFS)
Culinary Challenge.
The American Culinary Federation (ACF) sanctions NACUFS annual culinary competition and this year's event was classified as a K4 Customized Competition. Nieto received the first place award and a silver medal from the ACF for his entree: Medallions of Lamb with Quince and Malbec Sauce, Polenta with Root Vegetables, Swiss Chard, and Poached Asian Pears.
Born and raised in Argentina, Nieto got his start in the business nearly 19 years ago while attending the Hotel and Restaurant Association Culinary School in Mar del Plata, Argentina. From there, he went on to work at several hotels and restaurants in Argentina. He competed in several regional cooking competitions and received a first-place award for one of his venison entrees.
Nieto moved to Europe and spent 2 years training and working in various kitchens before coming to the US in 1993. He worked at Sanducci's in New Jersey as well as the Gotham Bar & Grill in New York City as executive steward. He spent 4 years working for Hilton in New Jersey before joining the staff at Rutgers University in 2003. "To me, cooking is all about trying to balance flavors I know that relate to my origins," said Nieto. "The fact that I use Swiss chard or polenta or quince (which is a very traditional ingredient in Argentina) is a tribute to my heritage. I often revisit flavors I grew up with, not only for nostalgia but because they work so well with many ingredients."
The Culinary Challenge provides recognition to NACUFS college and university culinary professionals in a venue where they can exhibit culinary talents, techniques, and regional food styles. Contestants, chosen in regional culinary challenges, compete to prepare four portions of an original hot entree. This year's featured ingredient was lamb.