Tulane University students compete in residence hall cook-off

Five Tulane University students demonstrated their culinary prowess in a residence hall chef competition orchestrated by Tulane Dining Services by Sodexo.

Students applied to compete with a chosen recipe and explanation of their selection. The competition process included posting a video cooking the dish on social media and tagging @tulanedining and the hashtag #tureshallchef2018.

From nearly thirty applicants, five students were chosen to compete in the demo kitchen.

Prior to the cook-off, each student was interviewed and met with Sodexo District Dietitian Kelsey Rosenbaum and Executive Chef Scott Goodstal.

During these meetings, students discussed their recipes and ingredients. Rosenbaum conducted a nutritional analysis to make sure each recipe adhered to the Healthy TU requirements as closely as possible, nutrition

criteria based on the latest science and guidelines.

The Residence Hall Chef Competition took place on October 4th in the Greenbaum Kitchen, a demonstration kitchen located in Barbara Greenbaum House at Tulane University. The competition audience had the chance to sample all dishes and a celebratory cake during the event.

During the cook-off, each student chef was paired with a Tulane Dining Services Chef to cook and plate their meal – below are the pairing names. Each contestant was given a Tulane Dining chef coat to compete in and was provided with all the ingredients needed.

Students were rated on originality, presentation, taste, complexity and healthy recipes.

The judging panel consisted of William Hudlow, general manager of Tulane Dining, Danielle Klein, associate director for Residence Life, and Kila Moore, editor of the Tulane Hullabaloo Newspaper.

Harmonii Odinga, Class of 2019, was paired with Chef Scott Goodstal. Odinga won the competition and two tickets to Voodoo Fest with his chicken curry with rice and fried plantains.

“I wanted this recipe because it reminds me of my mother’s cooking,” said Odinga. “I cook a lot, especially when feeling homesick and often with friends to build relationships. I usually prepare big plates to share because I believe sharing food creates community. I have never been able to make curry quite like my mom.”

Odinga said the plantains were the most critical part of his dish.

“Being the first generation and coming from a Caribbean family, plantains were an integral part of dishes growing up, and it was the first Caribbean dish my mom showed me how to cook and the first food I used to connect with my family culture,” said Odinga.

Runners-up contestants, who received $50 Wavebuck$, Tulane’s on-campus retail dollars, included

Courtney Culver, Class of 2022, who prepared Mexican-style rice and beans; Andrew Noorani, Class of 2021, who created seared salmon on tzatziki with farro salad and charred zucchini; Romas Parker, Class of 2021, who made seared tuna with elotes, salsa fresca, and corn chips; and Joseph Cook, Class of 2022, who prepared shrimp creole.

For more information, contact Audrey Jones, Director of Marketing and Communications, Tulane Dining Services by Sodexo at 504-616-1819 or audrey.jones@sodexo.com.