T he 2010 National Association of College and University Food Ser-vices (NACUFS) conference was loaded with informative speakers,

entertaining social and networking events, a two-day trade show and several awards presentations.

The event, held from July 7-10 in San Jose. Calif., included the installation of this year’s slate of offi cers. Janet Paul Rice, associate director of Dining Ser-vices at Concordia College in Moorhead, Minn., was installed as the 2010–2011 president of NACUFS.

Nona Golledge, director of dining services at the University of Kansas, was installed as president-elect.

Terry Waltersdorf, assistant director of dining services at Grinnell College in Iowa, was installed as at-large director.

Shirleta Benfi eld, director of human resources for housing and food services at the University of Oklahoma, is the 2011 national conference chair and will serve on the board of directors. The 2011 conference is scheduled for July 13-16 in Dallas, Texas.

Three regional presidents were also installed at the conference. They are:— Mid-Atlantic Region: Timothy Di-

etzler, director of dining services, Villanova University

— Midwest Region: Carol Petersen, director of dining, University of Northern Iowa

— Continental Region: Lisa Gibson, foodservice director, Sanford Health

AwardsR. Cameron (Cam) Schauf, director

of campus dining services and auxiliary

NACUFSFast Forwardsto San Jose

Ida Shen, Co-chair for Food and Beverage

Sam Bennett, 2009-2010

NACUFS President

Jon Lewis, Ball State University

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recognition of their volunteer efforts on behalf of the association. The award was named in honor of Lichtenfelt, NACUFS’ fi rst president.

Richard (Dick) Hynes, director of consultant services, Hobart Corp., was the recipient of the 2010 Daryl Van Hook Industry Award. The NACUFS industry award is presented annually to an industry member or executive and is based on educational support, product innovation and service to the association. The award is named in memory of Van Hook, former chair of the Industry Advisory Council.

Margaret (Peg) Lacey, Lacey Consult-ing, was named a NACUFS Distinguished

ent, Theodore W. Minah. It is presented in recognition of exemplary and enduring contributions to the foodservice industry and to the association.

Dean Wright, director of dining ser-vices, Brigham Young University in Pro-vo, Utah, and Haddon Reines, director of sales, Performance Food Group, each received the Richard Lichtenfelt Award for outstanding service to NACUFS. Re-cipients are selected by the president in

operations at the University of Roch-ester in New York, was honored as the 2010 recipient of the Theodore W. Mi-nah Distinguished Service Award. The Minah Award is NACUFS’ most pres-tigious honor. Originally established as the Distinguished Service Award, it was renamed in 1973 to honor the fi rst recipi-

recognition of their volunteer efforts on behalf of the association. The award was named in honor of Lichtenfelt, NACUFS’ fi rst president.

consultant services, Hobart Corp., was ent, Theodore W. Minah. It is presented

Dietzler

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— Wyatte Stuard, Colorado State University

Mid-Atlantic Region — Cindy Alderson, West Virginia

University— Scott Anderson, Shepherd

University

Midwest Region — Carol Petersen, University of

Northern Iowa — Ann Johnson, University of

Nebraska-Lincoln

Northeast Region — Merrill Collins, Connecticut Col-

lege — 2010 Regional Conference Co-

Chairs: Susan Pierson and Sarah Salati-Bavuso, Princeton University

Pacifi c Region — Sharon Coulson, University of

California-Davis — Paul Melchior, San Diego State

University

Lifetime Member. The award honors retired college-dining services leaders who have supported the betterment of the profession and the association.

NACUFS also recognized outstanding service to the regions with the presenta-tion of the Regional Presidents’ Awards. The winners were:

Continental Region — Deon Lategan, Colorado State Uni-

versity

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ning dish was stuffed salmon, vegetables and Muscat mustard crème, served with Portobello gnudi and pea green and rad-ish salad. In addition, Charter received a silver medal from the ACF.

ShowcaseThe 2010 NACUFS Showcase allowed

attendees to meet with more than 240 exhibitors, including manufacturers, dis-tributors and other foodservice provid-ers, to learn the latest food and service

— Residence Hall Dining—Theme Dinner: Brigham Young University–Hawaii

— Residence Hall Dining—Single Stand-Alone Con-cept/Outlet: University of Richmond

— Residence Hall Dining—Multiple Concepts/Outlets: University of Rhode Island

— Catering—Standard Menu: Ashland University

— Catering—Special Event: University of Richmond

— Retail Sales—Single Stand-Alone Concept/Outlet: Miami University

— Retail Sales—Multiple Concept/Outlets: Uni-versity of San Diego

Culinary ChallengeThis year’s NACUFS

Culinary Challenge was once again a popular event. The competition, sanctioned by the Ameri-can Culinary Federation (ACF) and classifi ed as a K9 Customized Competi-tion, featured six campus chefs in battle against each other in a timed challenge. This year’s event was won by Kylie Charter, chef at Rhode Island School of Design (RISD). Her win-

Southern Region — Bryan Varin, University of Georgia— 2010 Southern Regional Conference

Planning Committee

Horton AwardsThe Loyal E. Horton Dining Awards

recognize outstanding menu cycles, pre-sentations, special event planning and new dining concepts. Gold, silver, bronze and honorable mention awards were given in various dining categories to small, medium and large colleges and universi-ties. The grand-prize winners recognize the most notable entries. MEYER RAISES

$17,000

Russ Meyer, associate director for Housing

Operations and Dining Services at the University of Nevada, Reno, raised more than $17,000 this year to go toward the Clark E. DeHaven Scholarship by biking from his home state to San Jose for the show.

Meyer accepted pledges for each mile of the 270-mile trek. In the July issue of On-Campus Hospitality, he said he hoped to raise $5,000 – enough for a single scholarship.

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each of the association’s regional presi-dents. Selection panels chose regional winners, who were then entered into the national competition. An impartial jury of NACUFS foodservice professionals selected the award recipient.

Cuisine and Nutrition Contest Winners

The Cuisine and Nutrition Contests help member institutions advance their culinary expertise by recognizing suc-cessful promotions and outstanding reci-pes. All contests are open to NACUFS institutional members. Winners were as follows:

Best Vegan Recipe 1st Place: University of Kansas (vegan eggplant terrine) 2nd Place: Kansas State University (vegetable and tofu jambalaya) 3rd Place: University of Richmond (maple pecan quinoa)

Most Innovative Nutrition Program 1st Place: Kansas State University2nd Place: Virginia Tech3rd Place: University of New Hampshire

—OCH

— Katherine Veenhuizen, Purdue Uni-versity.

The Clark E. DeHaven Scholarship Trust, established in 1990, honors De-Haven, NACUFS’ fi rst executive director. Its purpose is to provide merit scholar-ships to students at member institutions who are committed to pursuing careers in accredited programs in the foodservice profession or related areas.

Student Employee of the YearRyan Stevens, University of Montana,

was named the 2010 Student Employee of the Year.

He received a $5,000 scholarship for demonstrating excellence as a student employee in a dining-services depart-ment. Campus foodservice directors and support staff submitted nominations to

trends, as well as sample some of the items their students may be asking for in the near future.

Clark E. DeHaven Scholarship Winners

The Clark E. DeHaven Scholarship Board of Trustees announced its 2010 scholarship recipients. Each student will receive a $5,000 award. The winners were:

— Thomas Benoit, Eastern Michigan University;

— Lynette Conklin, Kansas State Uni-versity;

— Kelsey Lynett, Miami University; and

— Katherine Veenhuizen, Purdue Uni-versity.

support staff submitted nominations to

—OCH

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