Paulus “Paul” Adidjaja, sous chef at Los Olivos, won the silver medal in the National Association of College & University Food Services (NACUFS) Culinary Challenge.

The NACUFS Culinary Challenge, held March 4 at the Sheraton Fairplex Hotel & Conference Center in Pomona, is sanctioned by the American Culinary Federation. Adidjaja competed against 12 chefs from institutions in the pacific region, including the USC, San Diego State University, Stanford University, Oregon State University and the University of Washington.

“It feels great to represent Cal Poly Pomona in this competition,” says Adidjaja. “It was a wonderful experience.”

All competing chefs were required to use a bone-in pork loin as their main protein. Adidjaja made sweet and spicy pork chops with coconut rice and fresh pickled cucumber.

“I used my Asian background when deciding what to make; I made a dish I’ve learned over the years,” says Adidjaja.

Adidjaja graduated from Le Cordon Bleu College of Culinary Arts and has been a chef for 10 years. He started working at Los Olivos in January 2010.

“We are so proud of Paul for bringing another dining award to Cal Poly Pomona,” says Aaron Neilson, director of dining services. “To have Paul compete at such a high level against such esteemed competition speaks volumes of the quality program we continue to bring to our campus. Thank you, Paul!”