CDT Summer 2022 - 49

originally from Southern California, the nACUFS
2022 Culinary Challenge winner, Jeremy Cantwell,
made his way to indiana and the University of
notre dame less than a year ago. His adventure to
the Midwest was a result of the impact Covid-19
was having on the hospitality industry in California.
Jeremy is the sous chef at north dining Hall,
where he focuses on daily production of prep for
upcoming meals and inventorying products for the
day's meals to ensure the food amounts are ample
for coverage.
Before coming to notre dame, Jeremy was an
executive chef at Livenation, an events promoter
and venue operator company, where he oversaw
the House of Blues Anaheim as well as the House of
Blues San diego. Jeremy was the corporate trainer
and travel chef, training all the executive chefs
and general managers across the country at other
House of Blues locations. He was also the Chef de
Cuisine at a four-diamond restaurant, Bertrand's
at Mister A's, a top penthouse dining destination in
San diego, and a Sous Chef/Chef tournant with the
grand del Mar in San diego, Southern California's
first triple Forbes Five-Star resort, of which Jeremy
was on the five-star rated team.
As the sous chef at notre dame, he enjoys working
next to his colleagues as a coach to teach them
cooking processes and displays all to ensure the
meal tastes and looks its best.
THE DISH
turkey Mole guajolote, the ACF-silver medalwinning
dish, is not a regular creation in Jeremy's
arsenal, having worked most of his career in French
establishments. " in selecting this dish, i went a
little out of my comfort zone with Latin American
flavors, and it certainly proved to be one of the
biggest challenges of the dish, " said Jeremy.
Adding " mole is traditionally made over the course
of a day; more time is actually desirable, up to
three days. So, with this dish, it took a lot of trial
and error to execute a proper mole within the time
constraints. "
A key piece of mole is in the toasting of the spices, nuts,
and chilies. " i repeatedly worked on the toasting until i
could figure out how to get the flavor through without
burning them. "
once Jeremy had the mole worked out, he mentally
returned to his time in Southern California to enhance all
other components to fit with the mole. " We found a great
heirloom bean company based out of napa to procure
the beans. i mixed the beans with a cilantro pesto, an
accouterment i had made many times before, and added in
a corn relish, which was the perfect accompaniment for the
dish. i was glad it was summer when we competed. "
the bean consistency and the creation of the rub took some
trial and error as well. " i ended up using a tiny pressure
cooker to consistently cook the beans, and for the guajillo
and coffee rub, i needed to find the perfect blend of sugar
and spices to perfect the recipe. "
THE CHALLENGE
in addition to the challenges of developing his winning
dish, Jeremy shared a few additional challenges, like using
induction cooking instead of fire and having to wait to cook.
" Waiting created a lot of anxiety and overthinking for me.
being able to go first at the Midwest Regional in St. Louis
and then second at the national Conference was great for
me. " Jeremy says with a laugh, " the biggest challenge was
the travel time, " speaking to the experience of driving with
his team from notre dame to Spokane.
THE REWARD
Jeremy won the nACUFS 2022 Culinary Challenge and
received an ACF silver medal in Spokane, but his favorite
part was meeting all the chefs from the many different
universities. " Being new to collegiate dining, i have a lot
to learn. Coming from hotels and restaurants, while the
cooking aspects are the same, there are some definite big
differences within the collegiate dining world. "
CULinARY CHALLEngE | CAMPUS DINING TODAY
49

CDT Summer 2022

Table of Contents for the Digital Edition of CDT Summer 2022

CDT Summer 2022 - 1
CDT Summer 2022 - 2
CDT Summer 2022 - 3
CDT Summer 2022 - 4
CDT Summer 2022 - 5
CDT Summer 2022 - 6
CDT Summer 2022 - 7
CDT Summer 2022 - 8
CDT Summer 2022 - 9
CDT Summer 2022 - 10
CDT Summer 2022 - 11
CDT Summer 2022 - 12
CDT Summer 2022 - 13
CDT Summer 2022 - 14
CDT Summer 2022 - 15
CDT Summer 2022 - 16
CDT Summer 2022 - 17
CDT Summer 2022 - 18
CDT Summer 2022 - 19
CDT Summer 2022 - 20
CDT Summer 2022 - 21
CDT Summer 2022 - 22
CDT Summer 2022 - 23
CDT Summer 2022 - 24
CDT Summer 2022 - 25
CDT Summer 2022 - 26
CDT Summer 2022 - 27
CDT Summer 2022 - 28
CDT Summer 2022 - 29
CDT Summer 2022 - 30
CDT Summer 2022 - 31
CDT Summer 2022 - 32
CDT Summer 2022 - 33
CDT Summer 2022 - 34
CDT Summer 2022 - 35
CDT Summer 2022 - 36
CDT Summer 2022 - 37
CDT Summer 2022 - 38
CDT Summer 2022 - 39
CDT Summer 2022 - 40
CDT Summer 2022 - 41
CDT Summer 2022 - 42
CDT Summer 2022 - 43
CDT Summer 2022 - 44
CDT Summer 2022 - 45
CDT Summer 2022 - 46
CDT Summer 2022 - 47
CDT Summer 2022 - 48
CDT Summer 2022 - 49
CDT Summer 2022 - 50
CDT Summer 2022 - 51
CDT Summer 2022 - 52
CDT Summer 2022 - 53
CDT Summer 2022 - 54
CDT Summer 2022 - 55
CDT Summer 2022 - 56
CDT Summer 2022 - 57
CDT Summer 2022 - 58
CDT Summer 2022 - 59
CDT Summer 2022 - 60
CDT Summer 2022 - 61
CDT Summer 2022 - 62
CDT Summer 2022 - 63
CDT Summer 2022 - 64
https://www.nxtbook.com/nacufs/NACUFS/summer-2024-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/spring-2024-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/winter-2023-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/cdt-summer-2022
https://www.nxtbook.com/nacufs/NACUFS/cdt-national-conference
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayspring2023
https://www.nxtbook.com/nacufs/NACUFS/cdt-fall-2022
https://www.nxtbook.com/nacufs/NACUFS/cdtsummer2022
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayspring2022
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayfall-winter2021
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodaysummer2021
https://www.nxtbook.com/nacufs/NACUFS/campus-dining-today-spring-2021
https://www.nxtbook.com/nacufs/NACUFS/Winter2020
https://www.nxtbook.com/nacufs/NACUFS/summer2020campusdiningtoday
https://www.nxtbook.com/nacufs/NACUFS/Spring2020
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