Villanova’s Chef Christopher Wiseley Takes Bronze in National Association of College & University Food Services 2025 Culinary Challenge
Chef Christopher Wiseley prepares his dish at the 2025 NACUFS Culinary Challenge.
VILLANOVA, Pa. (March 18, 2025)—Chef Christopher Wiseley, director of culinary operations at Villanova University, is accustomed to cooking under the gaze of college students on campus every day. However, he recently rose to a new challenge: preparing a meal for renowned chefs at the National Association of College & University Food Services (NACUFS) 2025 Culinary Challenge—a meal for which he earned a bronze medal.
Launched in 2001 and adjudicated by the American Culinary Federation (ACF), the NACUFS Culinary Challenge is an annual competition that recognizes exceptional culinary expertise in collegiate foodservice. Chefs from universities across the country are tasked with creating an original, nutritionally balanced dish featuring a designated protein chosen by NACUFS, and preparing it live for a panel of judges. The dishes are judged on organization, technique and taste, using a 100-point scale.
In October 2024, NACUFS announced the mandatory ingredients that all chefs would be required to use in this year’s Culinary Challenge: one 3.25- to 3.5-pound whole fresh chicken without giblets and one pound of chicken liver. The lead time gave Wiseley ample opportunity to adapt a recipe he had originally developed for the 2020 competition, which was canceled due to the COVID-19 pandemic. After refining his dish—za’atar chicken with pomegranate glazed chicken livers and spicy dhal—he submitted the recipe and was selected for the 2025 NACUFS Challenge.
The Mid-Atlantic region chefs from left to right: Dylan Moore, University of Richmond; Christopher Wiseley, Villanova University; Emily Getz, Penn State; John Barker, University of Lynchburg; Michael Eng, Rutgers University; and Jade McCalla, Johns Hopkins University
Wiseley practiced his recipe extensively in the months leading up to the competition, ensuring he could complete everything within the 80 minutes of allotted time. Although he felt amply equipped and ready to compete, an unexpected challenge arose when he arrived in Myrtle Beach the day before the event—a box of ingredients he had shipped to the venue had been destroyed in transit. “I had to quickly figure out what I had lost and if anything was still salvageable,” said Wiseley. “Luckily, the NACUFS organizers helped replenish my supply so I could cook with all the ingredients I needed.”
On competition day, Wiseley arrived feeling nervous but prepared for the Challenge. Chefs from universities across the Mid-Atlantic region set up their stations with their required cooking tools and ingredients and were then given 30 minutes of supervised kitchen time to complete cold preparations, rough chopping, measuring and final cart organization before the Challenge officially began.
Competitors had a total of 80 minutes to complete their dishes, including five minutes to set their station, 60 minutes to cook, 10 minutes to serve the judges and five minutes to clean up and exit their stations before judging began. The pressure of a timed cooking challenge was initially uncomfortable for Wiseley, but he eased into the competition as the clock started. “It’s not my natural personality to be highly visible out in public like that, in front of so many people,” said Wiseley. “But once we got started with the competition, I realized that it’s just cooking. I do this every day.”
The Villanova team poses after Wiseley's performance in the competition. L to R: McKenzie Baldorossi, Andrew Camuso, Chef James Harris, Chef Christopher Wiseley
Throughout the competition, Chef Jimmy Harris, chef manager at Villanova, had the opportunity to be mentored by Wiseley. Harris stayed by Wiseley’s side every step of the way, closely observing him and the other chefs as they cooked and analyzing the judges’ critiques of each dish. “I got to see the competition from an angle most people don’t get to see, and gained unique insights from talented chefs that I will use in my cooking going forward at Villanova,” Harris said.
Harris’ exposure to the 2025 Culinary Challenge will also serve as valuable preparation for his own participation in next year’s competition. “I learned so much from this experience with Chris,” said Harris. “I saw what worked well for him and what could be improved, and I saw firsthand what the judges are really focusing on and what aspects of the competition they found most important.”
Harris, in turn, will mentor another chef next year, continuing the cycle of Villanova chefs participating in the competition.
"Our continued participation in the NACUFS Culinary Challenge speaks to where we’re headed as a dining program, not only on campus but nationally,” said Andrew Camuso, executive director of dining services at Villanova. “As we evolve our dining program, we’re excited for the Challenge to be a part of our reemergence on the University dining scene.”
At the end of a long day of cooking, Wiseley walked away from the Challenge with his bronze medal, setting the bar for the next Villanova competitor. It’s an opportunity for a bit of friendly competition among the tight-knit group. “Most of us who work in dining services have been here together for a long time, and we have immense pride for Villanova,” said Wiseley. “Our showcase at the NACUFS challenge gives us an outlet to represent the University and demonstrate that pride in the way we know best: through cooking.”