Deacon Dining Showcases Culinary Excellence at Regional ACE Cooking Competition

While students enjoyed their spring break, Deacon Dining was hard at work behind the scenes showcasing Wake Forest’s culinary talent on the regional stage. This year, Wake Forest University proudly hosted the Harvest Table Culinary Group (HTCG) Aramark Culinary Excellence (ACE) Cooking Competition, the first of a two‑round, multi‑month national culinary challenge that brings together chefs from across the country.

Ten chefs traveled to Wake Forest from across state lines to compete, each eager to demonstrate their skills under pressure. Representing Wake Forest were Director of Culinary Development Chef Jonathan Burns, who came home with gold last year at the National round in Napa, CA, and Chef Chris Blackburn, who in the last year has wowed us with his creativity and impressive cooking knowledge. Both chefs embraced the challenge head‑on, hoping to use their home‑field advantage as they worked through the demanding competition.

Each competitor faced a rigorous and fast‑paced format. Chefs were given 15 minutes to set up their station, one hour to cook, and 10 minutes to plate their dish. All chefs were required to work with the same core ingredients, including a Niman Ranch ribeye steak and a selection of specified vegetables, pushing them to balance creativity, technique, and precision. A panel of four judges evaluated each dish as it came straight out of the kitchen, closely inspecting presentation, flavor, and execution.

After hours of nonstop competition, the results were announced—and Wake Forest once again rose to the top. For the second year in a row, Chef Jonathan Burns claimed first place, earning the title of Harvest Table Culinary Group ACE Competition Champion. Chef Burns impressed the judges with his expertly crafted dish: a Herb‑Seared Ribeye accompanied by Dijon white bean purée, potato pavé, carrot bundles, blistered radish, asparagus, and a rich brown sauce. His dish showcased both technical mastery and thoughtful composition, reinforcing his reputation as one of the competition’s standout chefs.

The final results were as follows:

  • 1st Place: Wake Forest University — Chef Jonathan Burns
  • 2nd Place: Springfield College (MA) — Chef Christian Velazquez
  • 3rd Place: High Point University (NC) — Chef Chunlee Tith

Deacon Dining extends its congratulations to all of the talented chefs who participated in the Regional competition. Each competitor brought passion, creativity, and dedication to the kitchen, leaving their heart on the plate and raising the bar for collegiate culinary excellence.

As Chef Burns prepares to advance to the next round of the national competition, the Wake Forest community proudly celebrates his achievement and wishes him the best of luck. His continued success is a testament to the skill, innovation, and commitment that define Deacon Dining.