Chef Barry Greenberg
Chef Barry Greenberg, 2017 Chef Recipe Contest WinnerChef Barry Greenberg has been the executive chef at the University of Iowa for almost 25 years and loves what he does.

“I think I’ve got the best job on campus,” Greenberg says. “I get to collaborate with some really top notch foodservice professionals and chefs.”

When he was growing up in Connecticut, Greenberg first learned to cook from his mother. “She was a great cook and an even better baker,” Greenberg remembers.

As a teenager, he cooked at a mom-and-pop-style diner. He loved the people and the work, and found his calling.

When searching for a career, Greenberg’s parents encouraged him to do what he loved.

“I went to culinary school and there was no looking back,” he says, “I knew this was what I wanted to do.”

Greenberg is a longtime user of Maple Leaf Farms duck products -- more than 15 years.

“Maple Leaf Farms was the first brand of duckling that was consistently sized and was great quality,” he says.

Though Maple Leaf Farms produces a wide variety of foodservice duck products, Greenberg’s favorite by far is still the classic whole duck with giblets.

“They allow me to be creative while being consistent,” he says.

This is not Greenberg’s first time to win a prize in the Chef Recipe Contest. His innovative recipes and methodology have caught the attention of judges two other times during the contest’s eight-year history.

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