The mere thought of the average college students diet may conjure up images of pizza, macaroni and cheese and instant noodles. But atWest Virginia University, students are being treated to meals prepared by an award-winning chef.

WVU Dining Serviceschef Mathew Starcher recently won a bronze medal in the 2008National Association of College and University Food ServicesCulinary Challenge.

Starcher coordinates food production for residential dining at the Evansdale Residential Complex, catering events at the Erickson Alumni Center and functions on the Evansdale Campus. He was awarded the medal for his original recipe for pan-seared striped bass and blood orange vinaigrette served over island couscous and tourned carrots with micro greens.

It was a great honor to participate in this event and represent WVU ,Starcher said.It was exciting to compete with all the chefs from across the region and be recognized for my dish. I was really nervous, but it was very exciting, and I cant wait for next year.

The event was set up in similar fashion to the famousIron Chefcompetition on televisions Food Network. Competitors were given one hour to prepare an original dish with predetermined ingredients, plate it for presentation and explain the cooking process to the judging panel.

Chefs were scored on their creativity; complementary blend of flavors, textures and colors; and visual presentation of the dish, among other criteria. They were required to use an unpublished recipe and create the dish from scratch within 60 minutes.

Participating in competitions, such as the Culinary Challenge, plays an important role for WVU s Dining Services staff. Chefs develop new ideas and expand the dishes provided to students. Students today are more sophisticated and demand a full compliment of culinary experiences, comfort foods and traditional quick-service menu items, said Eric Filburn, executive chef at WVU Dining Services.

These kinds of competitions allow our creative side to flourish, and that translates into more upscale, creative entrees in our dining rooms,Filburn said.We have nearly a dozen chefs and sous chefs, and while the daily pressure of providing good, nutritious food for thousands keeps them on their toes, our chefs still find time to provide specialty dishes from time to time that rival those offered in the finest restaurants.