UB Chef Seth Williams was awarded a gold medal at the 2015 Northeast Regional Culinary Challenge for his bison flank steak dish.

The competition took place on March 18 during the National Association of College and University Food Services’ (NACUFS) Northeast Conference held at Brown University in Providence, Rhode Island.

Although Williams earned a gold medal for his dish, he will not be moving on as the Northeast Region’s representative to the national Culinary Challenge taking place at NACUFS’ national meeting in July. Another chef also was awarded a gold medal, his dish scoring .02 higher than Williams.

Two chefs were awarded gold medals because they competed against an established standard, not against each other, according to Ray Kohl, marketing director for Campus Dining & Shops. Chefs were graded on a 40-point scale in the categories of organization, cooking skills and culinary technique, and taste.

Of the 10 dishes in the competition, the judges said that Williams’ dish had the best flavor of any of those presented, Kohl added.

This is Williams’ second medal earned in the regional Culinary Challenge. He earned a bronze medal last year for his lobster and grits dish.