University of Iowa executive chef Barry Greenberg has been named the Minor’s® Flavor Expedition Recipe Contest grand prize winner for his recipe, Carnita Tamale Tarts.
Greenberg’s culinary career began in a Connecticut family restaurant, where he worked part-time in high school. After graduating with high honors from Johnson and Wales University in Providence, R.I., he traveled and worked ski seasons in Vermont and Vail, Colo., as well as summer seasons on Martha’s Vineyard, Mass.
At Iowa, Greenberg is responsible for student dining menu oversight and planning, catering operations, campus bakeries, retail dining, and the President’s Residence. He is a long-time member and supporter of his local ACF chapter, serving as head of the Policy & Procedure Committee, and volunteers for various fundraising events. He has mentored aspiring chefs by leading high school student groups at the National Restaurant Association’s Pro-Start fundraisers.
He received his Executive Chef’s Certification (CEC) in 2003 from the American Culinary Federation (ACF), the largest association of professional chefs in the world. He competes in many culinary and recipe competitions, and has won ACF Gold Medals at the Upper Midwest Restaurant Show and National Association of Colleges and University Food Services Culinary Challenge. He has also won top honors at the Cattlemen’s “Best of the Barbecue” competition, twice at the Iowa Pork Producer’s Taste of Elegance, the Avocados of Mexico recipe competition, the Gold Medal Flour Culinary Challenge, and the Maple Leaf Farms Chef’s Challenge.
Greenberg draws inspiration from a variety of sources and experiences including travel, reading, research, and colleagues. Aside from entering culinary competitions, his hobbies include spending time with family, golfing, gardening, and barbecuing.
For additional information, please visit the Minor's website.