UConn's Top Chef Gets National Honor

STORRS, Conn. – The University of Connecticut's top chef has been named a top chef nationwide.

C. Dennis Pierce, UConn’s executive director of dining services, has been selected to receive the highest individual honor bestowed nationwide on a collegiate food services professional. It's the 2016 Theodore W. Minah Distinguished Service Award from the National Association of College & University Food Services.

Pierce received the award last week while attending NACUFS’ national conference in Anaheim, CA.

The award is presented annually in recognition of exemplary and enduring contributions to the food service industry and the association. The NACUFS board of directors and council of past presidents select the recipient from among nominations submitted by the NACUFS membership.

“I am honored to be recognized by my peers by being awarded the most prestigious award that NACUFS bestows,” Pierce said of the award.

The head of the organization credited Pierce for his dedication. Pierce even jokes about it and has been known to get a little gourmet even at family backyard barbecues.

“This year’s recipient is a person who has demonstrated his passion for the industry, NACUFS, institution, family, and community,” said Leonard Hodgson, a past president of NACUFS. “At every step in his organization, he is providing programs for the staff to be the best at their job.”

Pierce lives the philosophy of, “It matters not what I achieve, but what I aspire for others,” the organization’s leaders said.

Pierce, who became UConn’s dining services director in 2006, has more than 40 years of experience and also is a past board president, board member, conference co-chair, and publications officer for NACUFS.

In his time at UConn, some of his many achievements include establishing a highly respected sustainability program; implementing a tray-free dining environment; earning a Gold LEED certification for renovations at an existing dining facility; working with others to greatly expand specialty offerings such as gluten-free, vegan and other dietary preferences; and co-managing a weekly sustainable organic Storrs Farmers Market.

“I am one who believes that although it is the individual who receives the award, it is shared with those individuals who saw potential in me, provided opportunities for growth, and encouraged my career and participation in an outstanding association, NACUFS,” he said.

Over the past few months, Pierce has also made it no secret that he wants the UConn menus to change not only with people's tastes, but their needs.

And more vegan offerings have been a priority.

And it has paid off. At the conference, UConn Dining Services brought home top honors for 2016 Best Vegan Recipe for its “Not so Crabby Vegan Crab Cakes with Remoulade Dressing.” The main ingredient, hearts of palm, is used to emulate the texture and flavor of crab, while many of the other elements are locally sourced at UConn’s Spring Valley student-run farm.

UConn Dining Services has consistently been honored by NACUFS and other groups for the quality of its food, including vegan, vegetarian, gluten-free, and other specialty offerings.

UConn Dining Services also won a NACUFS Gold Medal last year for its sweet potato gnocchi, named the Best Local Foods Recipe of 2015.

In addition to the dining halls, UConn Dining Services prepares food for the University’s eight cafes, a food court, and a fine dining restaurant, Chuck & Augie’s.

The vegan crab cakes consist of hearts of palm – the edible core from palm tree stems – with an egg-free, vegan mayonnaise, red bell pepper, green onions, whole grain mustard, lemon juice, and other seasonings.

Pierce said it was presented at a vegan Thanksgiving meal on campus last fall, and students gave it such high marks that the meal is now featured in all eight of the Storrs campus residential dining halls.

Photo Credit: UConn