Sodexo is turning the tables

Leah Myers

Sodexo faculty chefs from the local collegial dining services participated in a food competition, Battle of the Chefs, in which they prepared food with exotic ingredients.

A plate of escargot (Photos taken by Leah Myers/Charger Bulletin Photo)
A plate of escargot
(Photos taken by Leah Myers/Charger Bulletin Photo)

Chef representatives came from the University of New Haven, Bridgeport, Fairfield, Nichols, and Assumption dining services to compete on March 11 during most of dinner hours, which range from 4:30 to 7 p.m.

The chefs were mixed into three teams. One team was given blood sausage, in which they decided to embed it into an eggroll. Another used frog legs, frying them and adding dipping sauces. The third team had escargot. The mystery ingredient, which was potatoes, was required to somehow be included in the meal.

The students were encouraged to try all of the foods and vote on their favorite. The first place dish belonged to the sausage eggrolls.

Marissa Bucchieri, a UNH campus executive chef, helped run the event and gave students information on the presented food. She said that it is fun to try new things, especially when it comes to food.

Other than feeling uneasy about eating slimy creatures, the students have enjoyed the concept of trying new things and overseeing the whole event during dinner. Out of the three meals a day, students tend to make the most effort to eat dinner at a dining hall with friends, ensuring that holding such events during that time would be successful.

“Dinner is busy; 6:30 p.m. is peak time,” Bucchieri said.

The Sodexo Company runs the battle across their school locations to add fun and interaction for the students they serve.

This was the first time in a while that UNH has hosted the Battle of the Chefs; next year, it will rotate to another local school, which is required of Sodexo.