On March 12, Tufts’ own Chef Justin Lizotte competed in the National Association of College and University Food Services (NACUFS) Northeast Region Culinary Challenge. The winner of the competition would then proceed to the 2013 NACUFS National Conference in Minneapolis on July 11. The featured item at the Northeast Challenge was a whole duck, which had to be incorporated into each competitor’s dish.
Although Cyril Ortigosa-Liaz of Yale University was the winner of this year’s challenge, Chef Lizotte still made an amazing dish: Duck 2 Ways, poached breast and pomegranate glazed.
Cornell Dining live-tweeted the event – check out the photos below to see Chef Lizotte in action.