Oxy's Own Iron Chef Competition
Oxy's Own Iron Chef competition is coming back this Earth Month! The contest revival is led by FEAST and supported by Sustainability Fund, Campus Dining, Facilities Management, and the Administrator & Staff Council.
On Thursday, April 13th from 11:30 to 1:30 pm on the JSC Quad, six teams will battle. Their task is creating the best vegetarian/vegan starter and sauté dishes. A wide variety of fresh organic produce (some freshly picked at the FEAST garden), legumes, FEAST eggs, spices, oils, AND one secret ingredient will be at each team’s disposal. The top teams will be rewarded a restaurant gift certificate, cookbooks, FEAST baskets, and other culinary goodies.
Everyone is welcome to compete - students, staff, and faculty! Pull together a team of 3 or fewer and apply here. There will be a $5 charge per member, with the money going back to support FEAST. Registration ends March 27th. Applications will be considered on a first-come, first-served basis, so apply now!
March 27, 2017 by 11:59 PM
Please register your team on this online form.
Dishes will be evaluated on these criteria:
Best use of ingredients
The total combined score of the starter and sauté dishes will determine the winners.
11:30-11:45 Arrival, introductions, and review of contest rules
12:45-01:15 Judging and winners announcement
01:15-01:30 Tasting opened to spectators
A team can only have a maximum of three members.
Each team member must pay $5 to register for the competition.
All team registration applications must be submitted by March 27, 2017 by 11:59 PM to be considered for the competition.
Each participating team can start preparing and cooking their starter and sauté dishes by 11:45 AM.
Each participating team must complete their starter and sauté dishes by 12:45 PM.
There will be a "referee" monitoring teams to ensure quality and safety of the food prepared. You will receive a yellow (warning; offender may have to sit out for a period of time) or red (team disqualification) card depending on the severity or repetition of any offense. See below for a list of things to avoid doing while cooking.
Tasting the food with anything other than the spoons provided
Not using gloves on RTE foods
Inappropriate hand-washing techniques
Not cleaning workspace after completion
Inappropriate kitchen apparel: open-toed shoes, anything other than long pants/skirt, bare shoulders, flowy clothing that could catch on fire, etc. For your safety!
Not wearing a hat/hairnet (we will provide hairnets for those without hats)
Johnson Student Center, 2nd Floor