Grand Valley chef wins national trophy

Paul Mixa, chef and manager of the Fresh Food Company at Grand Valley State University, brought another national championship to the university, winning a gold medal in the North American ARAMARK Culinary Excellence Competition.

A July competition in New Orleans pitted top chefs from colleges and universities across the nation and Canada against each other. In March, Mixa competed against Michigan chefs and won a spot on the Midwest team with Joseph Burdi from Loyola University and Roberto Villagomez of the University Center of Chicago.

Mixa, a Grand Haven resident, said the teams had to create three-course meals. His team prepared tuna, lamb and a coconut milk cake plus homemade gellato for dessert. “There were some high-end dishes, but there are things we can take back to campus,” he said.

The top prize provides more than bragging rights, Mixa will be off on a culinary tour of Italy later this fall.

ARAMARK Culinary Excellence recognizes and rewards outstanding chefs throughout the organization. The competition provides ARAMARK chefs with the opportunity to showcase their culinary expertise with a broader audience in a competitive environment.