Dining Services hosted the 22nd Annual Culinary Olympics on Tuesday, January 10th, at Putnam Dining Hall. This annual event showcases the skills of UConn Dining chefs through an individual recipe competition in the morning and a team-based “Chopped”- style competition called "Boiling Point" in the afternoon. The event was free and open to the public. Twenty-one chefs participated in Boiling Point, and 11 chefs participated in the recipe contest. Each event had a panel of judges from the food industry.
Check out all the details, photos, recipes, and winners at https://dining.uconn.edu/culinary-olympics/
North Dining Hall takes home first place at the 22nd Annual Culinary Olympics Boiling Point Competition. Pictured left to right: Tracey Roy, Chef Alisha Young, Chef Edgar Alzate, Chef Anthony Pelzer & Michael White.