When you think "dining hall food" your taste buds may not get too excited. But once a year, the Dining Services employees at the University of Connecticut get a chance to show off their true chops.
“This has been going on for 19 years,” said Rob Landolphi, Assistant Director of Culinary Development at UConn. “’The Boiling Point’ is our version of an Iron Chef.”
The competitors receive mystery baskets, which include the main ingredients they are to use in their culinary creations. This year, they received an additional surprise ingredient and a few minor items from the pantry.
The main ingredients this year? Goat cheese, potato bean mash, Indian pickles, and a jelly donut.
Scott Chapman works at McMahon Dining Hall and has been competing at this event for over a decade.
“I think this is one of the toughest ones we’ve had,” said Chapman. “We’ll figure it out, one way or another.”
Rand Richards Cooper is one of the judges at the event. He has reviewed restaurants all around the world for Bon Appetit, The New York Times and now, with Hartford Magazine. As a judge, he says he looks for one thing in particular.
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“If someone can take a difficult and even bizarre ingredient and not hide it but actually find a way to feature it, I’m always impressed by that,” said Richards Cooper.
As time ran out the stakes were high. But no matter the outcome, Chapman will keep coming back for the once-a-year experience.
“It’s not about winning,” he said. “It’s about having fun and learning how to use your techniques.”
Chapman’s team came in second place with their Sweet Potato & Bean Empanada, Western Meets Eastern Fusion Dumplings and a Fried Doughnut Bread Pudding with Chambord Raspberry Lemonade Sauce.
The winning team received a plaque to display in their dining hall, and a reputation for best spot to eat on campus.
