UConn Chef Receives Bronze at Culinary Competition

UConn Dining Chef Sean Hawkins had his recipe accepted into the National Association of College & University Food Services (NACUFS) Culinary Challenge. The competition took place on Monday, March 21st during the NACUFS Mid-Atlantic/Northeast Regional Conference in Norfolk, Virginia. Sean received bronze for his recipe Herb Crusted Turkey Filet, coriander sweet potatoes, frenched green beans, and a leek cream sauce. A printable version of his recipe can be found at dining.uconn.edu/recipes along many other Dining Services recipes.

Sean’s career has brought him full circle to UConn. He started off as a Windham Tech intern in our dining halls and then headed to The Culinary Institute of America. Click here to learn more about his journey back to UConn.