Graham Broderson, food service worker II in NMU Dining, won the bronze award at the Midwest Culinary Challenge sponsored by the National Association of College and University Food Services (NACUFS). He prepared Nigerian red rice with smoked black kale and edamame fritters.

The challenge was held at Ohio State University. Broderson and other individual competitors had 60 minutes, with an extra 10 minutes for plating, to prepare four portions of an original hot entree. They had to create the dish using the mandatory ingredients of red rice, edamame and black kale.

The gold winner of the Midwest Culinary Challenge will compete against other regional winners at the NACUFS National Conference in July.