LOCAL CHEF PARTICIPATES IN CULINARY COMPETITION
by Kirby Federocko
Long Format Video
Mathew Branson, the executive chef at UW's Washakie Dining Center, won a silver medal in March at the Culinary Challenge Awards, a collegiate cooking contest hosted by the National Association of College and University Food Services (NACUFS).
Chef Branson’s dish, consisting of fried-noodle wrapped, pan-seared shrimp, was a beautifully constructed plate that showcased not only his ability to craft delicious food, but to additionally plate it to the standard of national judges. But he didn’t just get to represent the university simply because he works at Washakie. Rather, he had to earn this spot.
In November of 2023, UW hosted a cooking competition of its own and its competitors were none other than Washakie’s Chef Branson and the High Altitude Performance Center (HAPC) Training Table Executive Chef Travis Smith. In this, Chef Branson and Chef Smith competed against each other to earn the opportunity to represent the University of Wyoming at the NACUFS. After a well fought hour, Chef Mathew came out on top - thus beginning his training for the next level.
Chef Bransons love for cooking began at an early age, as did his work experience. “The day I turned 14 I got a job working for UW catering… that’s not where my love of cooking started but certainly that’s where it took off.” says Chef Branson. After working at UW catering for a few years, and talking with his parents, Chef Branson decided that it was time to further his skills and attend culinary school. It was here that his skill became truly refined, training under silver and gold medal chefs.
After completing his schooling, Chef Branson knew that there was only one place that he wanted to return to - his hometown of Laramie. “I love Laramie, but more than that I love the students here. Getting to come back here and work for the dining hall has been such a blessing.” says Chef Branson. He wasn’t immediately promoted to the title of ‘chef’ however - in fact, the Executive Chef title didn’t even exist when he first started.
“I started as a line cook, much like every chef does. I then worked my way up to head cook, then assistant chef, then sous chef, head chef, and finally executive chef.” says Chef Branson, “I’ve been here for nearly 15 years, and watching this place grow. Being able to grow with it and work with so many great people is truly a blessing.”
It’s great people like these that he said made training for the NACUFS possible. While preparing for the event, his head cooks were able to take over for him so that he could not only train but travel. It’s not only the people that work under him, but over him that have shown him great support. His bosses not only gave him permission to do so but helped to receive funding from the university to help pay for it all, something Chef Branson is truly grateful for.
“If all I can do at my time here is make some people smile and cook food for these kids, then it’s all worth it to me. I wouldn’t trade this life for anything.”
Chef Mathew Branson preps the menu for the following weeks.
Chef Mathew talks with one of his Sous Chefs about the menu for the day.
Chef Mathew begins his pre-meal station reviews.
Chef Mathew prepares his cart that he uses for competitions. Branson practices for the competitions every other day.
Chef Mathew verifies stock quantities at one of the stations in Washakie Dining Hall.
Chef Mathews knife sits on a cutting board after using it to slice fish. He is practicing his dish for his upcoming competition.
Chef Mathew de-shells shrimp for his culinary dish.
Chef Mathew wraps his shrimp in rice noodles. He says he uses rice noodles to allows gluten-free people to eat them.
Chef Mathew creates a menu for the daycare students. It is his job to not only feed the students of UW, but also the university daycare.
