UMaine celebrates local food commitment with statewide Battle of the Chefs

The University of Maine will host a Battle of the Chefs competition from 11 a.m.-1 p.m. on Wednesday, Feb. 5 at the Bears Den in the Memorial Union. 

The culinary competition will spotlight local Maine grown grains. The winning dish will be featured across all University of Maine System- and Sodexo-run dining halls in March. Celebrity chef Kerry Altiero, acclaimed author and 2019 Hospitality Maine Chef of the Year, will serve as master of ceremonies for the event.

Joining students, faculty, and staff in evaluating the competing dishes, the judging panel includes:

• Dick Young, executive director of Auxiliary Enterprises at UMaine.
• Rob Dumas, UMaine food science innovation coordinator.
• Harold “Dusty” Dowse, baking education coordinator for the Maine Grain Alliance, director of the Maine Artisan Bread Fair and owner of Lammastide Bakers.
• Kate Shearer, director of sustainability and CSR at Sodexo.
• Wendy Benney, senior area executive chef, Sodexo

Sodex will also celebrate its partnership with the Maine Grain Alliance and announce a continued commitment to support the Maine grain economy. By purchasing Bran Flour, UMaine Dining turns a scrap byproduct into a new revenue stream for Main Grains. Local food sourcing across the System is managed through the Maine Course by Sodexo. Since its inception in 2015, the program has purchased roughly $11 million of Maine food. 

“Sodexo’s work to support Maine grains on the menu in colleges and institutions helps students recognize the impact they have as consumers in the food choices they make,” said Amber Lambke of Maine Grains. “The Maine grain commitment has also positioned Sodexo staff as regional leaders in local food procurement and menu development.”

For more information about the Battle of the Chefs competition or the Maine Course’s local grain commitment, please Maeve McInnis, director of Maine Course, at (207) 298-2149 or maeve.mcinnis@sodexo.com.