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Published April 12, 2019
A dish created by University of Wyoming Dining Services Chef Debe Honibah Brady won a silver medal recently at the National Association of College and University Food Services (NACUFS) Continental Region Culinary Challenge in Spokane, Wash.
Honibah Brady’s “Duet of Venison’ -- a play on the French steak dish Bordelaise and Rossini -- earned her the award in the live competition that recognizes outstanding organization, cooking skills, culinary technique, taste and style. Competitors faced off against the clock to prepare a creative entrée, featuring the mandatory protein, venison saddle and an appetizing and inviting plate.
Honibah Brady’s achievements qualify her to compete in the 2019 National Culinary Challenge July 11 in Denver during NACUFS 2019 National Conference.
Honibah Brady has loved cooking since she was young. When she was 8 years old, her grandmother started teaching her how to cook and understand the basics of a home kitchen. She graduated from the Art Institute of Phoenix with an associate degree in culinary arts. She has over six years of cooking experience, ranging from home cooking to school cafeterias and upscale buffets.
Today, she works for UW Dining Services as a chef for the Maurice Brown Nutrition Center and Training Table in the Mick and Susie McMurry High Altitude Performance Center. Working closely with chefs, cooks and culinary professionals, Honibah Brady has refined her skills in the culinary arts. Her goal is to become an American Culinary Federation-certified chef and, in the future, a master chef.
Since 1958, NACUFS has supported the college and university food service market by providing members with the programs and resources they need to excel, from benchmarking and best practices to educational programming and professional networking. Since its inception, NACUFS has focused on its mission: to support and promote excellence in collegiate dining.