Picture above is Cal Poly Executive Chef, Michael Albright

SAN LUIS OBISPO — This summer, Executive Chefs from Cal Poly Corporation’s Campus Dining competed in two cook-offs to raise scholarship funds for students. Executive Chef, Michael Albright competed at the Garlic Festival in Gilroy and Executive Chef, Chris Dunham competed in the San Luis Obispo County California Women for Agriculture’s Burger’s and Beer annual competition. Chef Albright came in third with his garlic inspired Tomahawk Ribeye and Seafood Stew and Chef Dunham came in first with his Classic Bacon Cheese Burger. Together, the Executive Chefs raised over $1000.

The Burger’s and Beer event raised funds for CWA 4-H, Future Farmer’s of America and collegiate scholarship funds. During the event, Chef Dunham offered samples of his burger to attendees and judges to taste and vote on. Local celebrities awarded their Central Coast wins and favorites. In partnership with the College of Agriculture, Food & Environmental Sciences, Chef Dunham featured beef from Cal Poly to create his first-place award-winning burger.

“I’m glad I could be a part of something that supports the local community and a local foundation,” said Chef Dunham. “And to be a part of something that can help young women get scholarships.”


Picture above is Executive Chef Chris Dunham

Garlic Bowl MMXV was the start of three days of intense cooking competitions at the 37th annual Gilroy Garlic Festival. The competition required competing Chefs to prepare, plate and serve two dishes, each containing at least six cloves of garlic, to a panel of expert judges. Cal Poly Executive Chef Michael Albright and Sous Chef James Hauser competed against 2014 Champions, Santa Clara University, Chico State University and the University of San Francisco. For their garlic inspired Tomahawk Ribeye and Seafood Stew, the team won third-place.

“The competition end of it, for me had to do with conquering fears. I don’t like public speaking. I don’t like to be in front of the public. I’m in the kitchen for a reason,” said Chef Albright. “Actually being out there and having to face all those challenges, I had so much fun. I can’t wait for next year.”