Before his start time for the Aramark Culinary Excellence (ACE) Competition, Elon’s Harvest Table Executive Chef Brandon Rudisill stood in front of his station anxiously awaiting to prepare the dish he’d be practicing for weeks.
As the competition got underway, the nerves subsided and made room for more familiar and comfortable feelings — adrenaline and nostalgia.
“I think that most chefs and a lot of people that are long-timers in the hospitality business tend to crave that adrenaline rush,” Rudisill said. “And when it comes to food nostalgia plays a lot into the way I cook. The smells, the sounds. Treat food with respect was always taught to me.”
Elon’s Lakeside Dining Hall hosted this year’s competition on Wednesday, March 1, with chefs from Elon, High Point University, Springfield College, the University of Redlands, the University of Rochester and Wake Forest University competing for the title. Rudisill placed third in this year’s six-chef competition and won the competition several years ago.