Concordia Nebraska places third in the Chartwells company meeting BBQ Challenge

Concordia University, Nebraska’s Chef Patrick O’Brien recently led a team of Chartwells members in the Chartwells company meeting BBQ Challenge. This was the first year that Chartwells hosted the challenge, and Concordia’s team placed third. Chef Patrick O’Brien chose to participate in the competition to represent Concordia, showcasing his love of both competition and barbeque.  

The event was held at Texas Women’s University in Denton, Texas. It consisted of three stages: recipe development, station takeover in dining halls and in-person competing. There were 50 teams in the competition and six finalists. Concordia Nebraska’s team scored third place, winning best in taste. 

“I have a competition background, but this was unlike any other event I've done,” said O’Brien. “It was sprinkled into our company meetings, so I had to go to lecture halls to engage in each sector meeting, run back to the kitchen and prep, check the smoker, then go back to meetings. It was stressful, but ultimately when I smell the smoke rolling, I'm in my happy place." 

"I’ve always enjoyed being of service to others, and cooking for others provides a special opportunity. Cooking is a physical expression of love for others. Good food provides nourishment to our bodies while also making us happy. Cooking is a celebration of all the wonderful gifts God has provided for us in the world, and I feel it is my job to treat these gifts with the utmost respect while preparing them.”

The competition was sponsored by Heinz/Kraft and Mic Foods. All competitors were required to develop a recipe using the secret ingredient of tri-colored sweet potato fries as well as two Heinz products of choice. The Concordia Nebraska team created a loaded sweet potato fry bowl. The dish included 16-hour smoked brisket, black pepper guajillo BBQ sauce, smoked poblano queso, roasted corn salsa, pickled onions and a chipotle ranch dressing. The team’s chosen Heinz ingredients were Kraft mayonnaise, Heinz Worcestershire sauce, Heinz ketchup and Heinz mustard.  

O’Brien has a passion for food and the ministry opportunities it offers that was honed in his education at the Culinary Institute of America in Hyde Park, New York as well as through an externship in Paris, France, at Da Rosa Restaurant.  

“I’ve always enjoyed being of service to others, and cooking for others provides a special opportunity. Cooking is a physical expression of love for others. Good food provides nourishment to our bodies while also making us happy. Cooking is a celebration of all the wonderful gifts God has provided for us in the world, and I feel it is my job to treat these gifts with the utmost respect while preparing them. Ultimately, I just want to make others happy!” he said.  

“I was honored to represent Concordia University, Nebraska at the Chartwells BBQ Competition,” added O’Brien. “It was even better to have won a medal and showcase the wonderful things happening at [the university]. The mission here goes far beyond the classroom, and we are a proud partner of that mission and of the university.” 

Interested in trying some of Patrick's food? Learn about Concordia's dining options here.