Greater Boston campus chefs compete at Brandeis University

Sodexo’s campus executive chefs from Dean College, Suffolk University Boston, Boston University, University of Massachusetts Boston, and Brandeis University competed in a fall-themed battle judged by students.

The competition, held on October 22 and hosted at Brandeis University, is part of an on-going event each semester that rotates on Sodexo-managed campuses in Greater Boston.

Bragging rights for the most votes went to UMass Boston for an assortment of salmon, lamb, vegetable and dessert pastelitos with rice, beans and baked plantains.

“Best Tasting Dish” was awarded to Suffolk University for a chicken tikka masala taco with pumpkin gingerbread trifle.

Boston University Fenway Campus chefs won “Most Creative Execution” for Chicken Brunswick Stew with hushpuppies, apple brownies and pumpkin spice hot chocolate.

The culinary team from Brandeis University earned “Best Use of Fall Ingredients” with a Moroccan lamb stew with dried fruit couscous.

Dean College was recognized for “Best Overall Customer Service” serving butternut squash ravioli with saffron sauce and crostini and apples with caramel.

With 1,000 in attendance and 350 votes cast, all students who tasted the dishes were provided a paper ballot to vote for their favorite dish. Each executive chef prepared small portions of their dish for these students to try.

Some chefs provided a vegetarian, vegan, and gluten-free option for students with specific dietary restrictions. Pork and shellfish were not permitted as these foods are not served at Brandeis Universiy.

“I was very pleased with the impressive turnout and variety of food from the guest universities,” said Nancy Zhai, chair of the Brandeis Senate Dining Committee who helped engage students and handed out awards at the end of the night. “It was an honor to attend and present the awards. This event created a very unforgettable memory for students.”