Culinary Olympics
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Our 26th annual Culinary Olympics will take place on Tuesday, January 12th, 2027, in Connecticut Dining Hall on the UConn Storrs campus.
Event is free and open to the public.
GPS: 622 Gilbert Road, Storrs, CT 06269 (parking available in lots behind Connecticut Hall)
The Culinary Olympics is UConn Dining's annual showcase of culinary talent, highlighting the creativity, skill, and expertise of our chefs through both individual and team-based competitions.
The day begins with an individual recipe competition, where chefs prepare original dishes on-site in one of three categories: appetizer/salad, entrée, or dessert. Each entry is judged on creativity, culinary technique, ingredient utilization, taste, and texture.
In the afternoon, teams compete in Boiling Point, a fast-paced, "Chopped"-style challenge. Using a basket of mystery ingredients and a selection of pantry items provided by the competition, teams have 75 minutes to create three unique tapas-style dishes for the judges. Dishes are evaluated on the same criteria: creativity, cooking techniques, ingredient use, taste, and texture. To ensure a level playing field, teams may only use ingredients supplied by the competition.
One of the most exciting aspects of Boiling Point is its open-format design, which allows spectators to watch the action unfold up close. Guests can see teams collaborate, problem-solve, and transform unfamiliar ingredients into innovative culinary creations under pressure.
Why is this held when students are not on campus? A significant number of our staff and chefs are involved with this event. Logistically, we can only hold this event when the majority of our operations are closed for winter break.
Press/Event Contact: Robert Landolphi, Assistant Director for Culinary Development-Robert.Landolphi@uconn.edu
