Niagara University Chef Triumphs in Plant-based Culinary Contest

Chef Dan Drees from Niagara University emerged victorious in a recent culinary competition that tasked chefs with crafting outstanding dishes using exclusively vegan ingredients.

The Roots n’ Shoots competition, organized by Metz Culinary Management, featured 15 of the company’s top chefs competing in three rigorous rounds. Dishes were evaluated based on their presentation, creativity, description, and overall functionality. The final five chefs showcased their creations at a holiday event, where guests sampled their small plates, and votes from corporate team members, district managers, and regional representatives determined the champion.

“This competition highlights the increasing demand for plant-based options and aligns with our goal of making 50% of our menus plant-based by the end of 2025,” stated Brian Bachman, vice president of purchasing at Metz.

For his award-winning dish, Drees crafted a plant-based version of scallops, utilizing king oyster mushrooms to replicate the seafood's texture and flavor. Inspired by a vegan colleague who longed for seafood, he experimented with various ingredients until he found that the stems of king oyster mushrooms sear beautifully, closely resembling the appearance and texture of scallops.

“My aim was to create something that felt both familiar and innovative,” Drees explained. “I achieved the right balance on my first try and wanted to keep it simple. The feedback was fantastic.”

His winning recipe will be included in the menu database accessible to all Metz accounts. Throughout the competition, Drees also prepared a Brussels sprout and sweet corn risotto topped with pomegranates and crispy shallots in the first round followed by an acorn squash, white bean, and apple stew in the second.

Although he identifies as a “meat and potatoes guy,” Drees views the Roots n’ Shoots competition as a chance to explore culinary creativity.

“Vegan cuisine isn’t solely about meat substitutes; it’s about celebrating grains, fruits, and vegetables in their own right,” he remarked. “That’s what makes it so exciting.”

Niagara University Chef Triumphs in Plant-based Culinary Contest