Culinary Excellence: Sous Chef Matt Bermenez’s Competition Success
Sous Chef Matt Bermenez recently showcased his talent and creativity in the Bowlin Outta Control campus culinary competition. Matt wowed the judges with his Butternut Squash Mac and Cheese, a dish inspired by his personal journey of navigating milk and nut allergies. “It was a chance to create something both delicious and inclusive,” he shared.
When Matt first saw flyers about the competition posted in Talley’s Main Kitchen, he decided to seize the opportunity. “I was still pretty new at the time and thought it would be a good way to show what I can do and what I’m passionate about,” he explained. While Matt had participated in team-based culinary competitions before, this was his first time stepping up solo.
“The competition helped me showcase my range as a chef,” Matt reflected. “Coming into a new organization can be overwhelming when no one knows who you are or what you can do. So this was an opportunity to prove that I am creative and have some skills.”
As a Sous Chef with NC State Dining, Matt enjoys bringing joy to students and customers through food. His leadership and dedication to the team continue to shine as he draws on experiences like this competition to further hone his craft.
For chefs considering entering a competition, Matt has one key piece of advice: “Go for it! Win or lose, there’s always a lot to gain” and “that experience will come in handy in the future whether its something to build upon or confidence in a tight situation.” For those looking to participate in this semesters culinary competition in April, keep an eye out for a flyer and email about it sometime in March.
Matt’s journey highlights the passion and creativity of the NC State Dining team, whose efforts create exceptional dining experiences for the campus community.
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