Wisconsin Union Culinary Talent Shines Nationally: Chef Michelle Dubis
Wisconsin Union Culinary Talent Shines Nationally: Chef Michelle Dubis
At the Wisconsin Union, we believe that great food and beverages have the power to bring people together. And we have incredibly talented culinary professionals who make that possible. Behind every delicious, house-made bite is a talented culinary professional pouring heart and creativity into the dish. Forget the negative stereotypes you may have heard about dining on college campuses; our culinary team is redefining college dining, one delicious bite at a time.
One of our talented team members creating deliciousness in Union kitchens, Chef Michelle Dubis, has been selected as a finalist in a national culinary competition. Chef Dubis will present her jerk chicken with sweet potato purée and braised collard greens recipe at the Premier Breakthroughs Conference and Exhibition in July. Chef Dubis’ talent and her creation are on the national stage with a well-deserved spotlight.
She’s one of just three chefs nationwide selected for the finals. She will have 60 minutes to prepare and plate her dish for six expert judges.
Dishing Deliciousness
The competition required chefs to use half of a chicken, and Chef Dubis thought jerk chicken would be the perfect way to show how delicious chicken can be. She brought her love of Caribbean flavors to the recipe, using spices like coriander and allspice. She also incorporated chilis and citrus into the dish. Citrus brightens the dish and cuts through the heat of the chilis, while chilis sharpen citrus flavors, highlighting a tangy, vivid note.
“The idea is to make a dish sweet, spicy, salty and sour, along with texture and color,” Chef Dubis said.
She marinates the chicken for a full 24 hours and says using a grill or broiler makes the skin perfectly crispy. She pairs the crispy-skinned chicken with braised collard greens, sweet potato, tomatoes, and fresh herbs in a plate of balanced flavors and textures.
Talent in Our Kitchens
Chef Dubis joined the Wisconsin Union team in July 2023 as the associate executive chef and is based at our Memorial Union facility. She oversees our production kitchen, plans menus, develops recipes, selects products, and helps implement systems that help keep our kitchens running effectively.
Her love of cooking started as a child when her mom bought her a Donna Hay cookbook. She learned to cook as much as she could from that book. She later attended the University of Wisconsin–Madison and earned a diploma of cuisine and culinary arts from the Auguste Escoffier School of Culinary Arts. Her dishes are often centered on wellness and inspired by her time in Australia, Southeast Asia, New Zealand, Central America, Europe, and a variety of islands and territories.
She is one of 15 chefs who dream up most of the Wisconsin Union’s menus, from the savory to the sweet.
“We are constantly making and changing recipes for both the restaurants and catering to stay current and to ensure that we provide quality products to the community,” Chef Dubis said.
Chef Dubis’ recognition is a reminder of the exceptional talent in Wisconsin Union kitchens. Across our many Wisconsin Union dining options, from Lakeview Lounge in Memorial Union to Ginger Root in Union South to Smitty’s Study Pub in the Fluno Center, creativity is folded into every culinary experience. Our team of chefs works tirelessly to ensure that we’re offering inclusive, delicious, and diverse food options.
Redefining Campus Dining
We’re honored to have such talented team members and to support and celebrate their accomplishments, whether they’ve unveiled a new Union menu item or are receiving well-earned recognition on the national stage.
Our chefs strive for culinary excellence, inclusivity, and innovation, with a commitment to local ingredients whenever possible.
“We try to stay local, especially with our proteins and produce. We work with Varsity Meats, just a few miles from many of our dining locations, and Babcock Dairy products and utilize their products in our menus,” Chef Dubis said. “So, I’m proud that we try to do that, especially since we are such a large facility.”
To all of the chefs who help make the Wisconsin Union dining experience a vibrant, flavorful, more inclusive, and welcoming part of Wisconsin Union experiences for a lifetime, we thank you.
And, to our wonderful patrons, thank you for the privilege of nourishing you and for making our talented team’s culinary creations part of your days.
Bon appétit, and on, Wisconsin!
