Holy Cross Students Compete Iron Chef-style in Cooking Challenge

WORCESTER, Mass. – The Student Government Association (SGA) and dining services at the College of the Holy Cross will host the College’s second annual Kimball Kreations event, a cooking competition modeled after Food Network’s hit Iron Chef, on Tuesday, March 24 at 5:30 p.m. in Kimball Dining Hall. The event is free and open to the public.

Join the Holy Cross community for its own Iron Chef-style cooking competition, where the care-free atmosphere of the main dining hall will be filled with the intensity of “Kitchen Stadium.” Five students will have 30 minutes to use ingredients found in Kimball Dining Hall to create the best dish possible. The dishes will then be put in front of the judges to determine a winner. The catch — they will be competing during the campus dinner rush.

Judges include Art Korandanis, director of auxiliary services; Jacqueline Peterson, vice president for student affairs and dean of students; Rebecca Riopel, director of student programs and involvement; and Barbara Houle, food columnist for the Telegram & Gazette. The commentator for the event will be Edward Sheridan, Kimball Hall dining room manager.

“The popularity of the Iron Chef has spilled over into Kimball,” says Linda Nardella, director of dining service. “It’s wonderful to see students get creative with the wide variety of ingredients Kimball has available.”

The judges will be scoring in five categories: presentation, creativity, ingredient compatibility, timing, and flavor, taste, & texture. Each category is worth 10 points for a total of 50.  The winner will receive $250 Crusader dollars, money that can only be used on campus. Meet the competitors

The competition began last month when students submitted entry forms, describing what dish they would cook. Only five of the students were chosen.

Anne Brown ’11 will be serving up farmer’s pita pizza (entrée) with cucumber and hummus (appetizer). “I have always enjoyed putting together interesting combinations of food, whether in my home kitchen or at the cafeteria,” explains Brown. “I filmed a mock cooking show in sixth grade where I dressed up as a chef, a very entertaining home video.”

Francis Walek ’09, a two-time Kimball Kreations competitor, is sure his easy chicken risotto will please the judges. “These past four years at Holy Cross have led to many experiments in combining Kimball entrées into new and exciting dishes,” says Walek. “After competing in last year’s Kimball Kreations, I’ve returned for another chance to live the thrill and excitement of this cooking competition.”

Matthew Cain ’09, says his Hunan chicken with vegetables is sure to be a crowd favorite. “I began my culinary career at Calvin Coolidge Elementary School's 1993 Father/Son breakfast, when I flipped my first flapjack,” exclaims Cain. “My recipe is an adaptation of a meal I made often when I grew tired of boxty and potatoes when I was studying abroad in Ireland.”

Michael Simms ’10, will be making veggie mac. “My training with food is hardly formal; I have experienced food in the way I have music—it is vital and immediately gratifying, but in creating and sharing it exists the opportunity to form art and provide hope,” says Simms.

Sarah Palilla ’12 is sure to satisfy any rumbling stomach with her south of the border chicken salad stack.  “Ever since I was a little girl, I have enjoyed cooking, baking, and concocting my own creations,” explains Palilla. “Since my mom loves to cook, our kitchen was always stocked with anything and everything needed to make up delicious food items.”