GVSU Chef Wins National Competition
GVSU Produces Another
GVSU Campus Dining’s Paul Mixa, Chef/Manager of the Fresh Food Company, brought home the Gold Medal. On Monday, July 30 Chef Paul competed in the North American ARAMARK Culinary Excellence (ACE) Competition in New Orleans. The competition pitted top chefs from colleges and universities across the nation and Canada against each other.
In March, Chef Paul competed against chefs from across Michigan. His state championship landed him a spot on the Mid-West team where he was paired with colleagues from Chicago: Joseph Burdi from Loyola University and Roberto Villagomez of the University Center of Chicago.
The top prize provides more than bragging rights, Paul will be off on a culinary tour of Italy later this Fall.
ARAMARK Culinary Excellence, or ACE, is about recognizing and rewarding outstanding chefs throughout the organization. The ACE competition provides ARAMARK chefs with the opportunity to showcase their culinary expertise with a broader audience in a competitive environment.
Page last modified May 22, 2013