The competition set four teams of four against each other in a three course cooking competition. Each group was given five required ingredients: raw boneless, skinless chicken breast, Dijon mustard, lemon juice, brown sugar and fresh pears, and had to include them in either their salad, entrée or dessert. They were given a number of other optional ingredients as well. “I think the event was a huge success. We have been talking about doing this event for some time. We thought it would be a fun event, truly a student event,” said Charlie Thompson, Director of Dining Services. “The judges had a great time, the students had a great time, and I think the folks looking on enjoyed the event as well.”
The winning team of Katie Moravec ’08, Cate Knuff ’10, Hallie Schwab ’11 and Melissa Pritchard ’11 received a $150 gift certificate to Judie’s Restaurant in honor of their victory.