Athan Spanos, executive chef at Penn State Harrisburg, represented Penn State and took the top American Culinary Federation award for his signature dish at the National Culinary Challenge in Denver, Colorado.
Penn State Harrisburg Executive Chef Athan Spanos' winning dish at the 2019 National Culinary Challenge featured a juniper and fennel crusted venison chop, delicata squash and trumpet royale mushroom hash, sunchoke ravioli truffle parmesan foam, root vegetable chip, and a sour cherry reduction.
Athan Spanos, executive chef at Penn State Harrisburg, took home the American Culinary Federation award for his winning dish at the National Culinary Challenge in Denver, Colorado. The challenge featured competitors from six schools and took place during the National Association of College and University Food Services' national conference July 10-13.
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