Much like staying in shape through exercise, the culinary mind needs “reps” or repetitions, as well. That’s the program Senior Executive Chef Justin Lucas put into practice in the intense crunch time leading up to winning the gold at NACUFS 2026 Midwest Culinary Competition. Lucas, who cooked at the James Beard House in NYC back in 2013, practiced his recipe twice a day in that four-day timeframe. Winning, he says, was “pretty relieving… it took a lot of practice.”
The competition is a much-anticipated part of the regional conferences of NACUFS, happening all spring in college kitchens across the nation. The conference is an educational and networking event for college and university foodservice professionals, including chefs, directors, cooks, marketers and more. The regional Culinary Challenges are leading up to a big showdown at NACUFS 2026 National Conference July 16 in New Orleans.
Lucas’ dish has a Southern aesthetic, taken to the most intricate and elegant degree: poached catfish plays off of spinach mousseline, white bean ragout, saffron sauce and fried okra.
Check out how the okra and beans make a gorgeous base for the poached fish. | Photo courtesy of NACUFS…