“So now America, with an open heart and an empty stomach, I say unto you in the words of my uncle: “Allez cuisine!”. That is the opening line for the Iron Chef battle on TV. Now UT has its own Iron Chef battle coming on March 20 at 4:00PM. This event for foodies one and all, faculty and staff, is based on Iron Chef America, an American adaptation of the series original Japanese program. The program is a culinary game show produced by the Food Network. In each episode, a new challenging chef competes against their choice of a current Iron Chef in a one-hour cooking competition based on a secret ingredient. In the Ottawa East Dining Hall five student teams will compete in the new annual UT Iron Chef competition!
This special event is sponsored by The First Year Experience, Crib Notes, UT Dining and Hospitality Services, Dean of Students, and The Office of Residence Life. There will be entertainment, food samples, and local chefs as judges. Each team will be composed of a faculty advisor, a residence hall chef acting as sous chef, and three students. Students were selected from the living learning communities and will be in charge of the cooking and recipe creations for the secret ingredient. What will the secret ingredient be? Will it be bananas, cabbage, lima beans, and oranges? Be sure to join in the excitement to find out. Come be in the YouTube video.
Prizes are for first place and trophy for the winning team, and the “Peoples’ Champion”. The winning team’s prize-winning dish will be featured during UT’s regular food services. Judges from the community include: Chef Rob Campbell from Revolution Grille, Toledo Free Press Food Columnist Amy Campbell, LaScola Chef Moussa Salloukh, UT Student Government President Paulette Bongratz, Chef Labib Hajar from The Beirut, Blade Food Editor Dan Neman, radio personality Mary Beth Zolik, Maumee Firefighter Jim Dusseau, and UT Dean of Students Michele Martinez. . The judges’ determinations will be scored by the following criteria: quality of taste/flavor, creativity/originality in the use of the secret ingredient, and presentation (visual appearance of the dish).