Eleven chefs accustomed to cooking for college students instead took on a “secret ingredient” to impress judges from the American Culinary Federation.

The Top Chef-style competition was part of the National Association of College & University Food Services’ annual conference in Duluth. The “secret ingredient” was whole chicken and chicken livers.

A winner from each region goes on to compete at nationals in July.

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For the Midwest, Northwestern University Executive Chef Jason Hilgers won with pan-seared chicken and livers with onion and raisin agrodolce; lentil, wilted arugula, and braised chicken leg frisee, chervil, chive, and chicken skin crackling with lemon vinaigrette; and white port chicken jus.

Brigham Young University claimed the gold medal in the Continental region. Sous chef Ruth Dubon impressed the judges with her chicken and liver ballotine with fried chicken liver, sauteed red Swiss chard and savory bread pudding.