The cooks gasped as each overturned metal bowl was lifted to reveal a brownish red paste and sprigs of rosemary — their secret ingredients.
They raced against the clock to choose proteins, vegetables and fruits. After a few minutes of scribbling their plans onto paper, the teams worked to make their vision come to life — and win the bragging rights of chef champion.
Members of the UF Culinary Arts Student Union gathered in the IFAS Pilot Plant Wednesday evening to face off in a cooking competition modeled after the Food Network show “Chopped.” Six teams each prepared an entrée and dessert. They prepped, cooked and plated both with three servings in only 90 minutes.
“This is a chance not just to build skills, but also to build community,” said Kathryn Humes, a 21-year-old UF health science senior who joined the Culinary Arts Student Union as a freshman.
Competitors can explore creative ingredient combinations, build connections with other cooks and avoid the stress of buying ingredients, Humes added.
This year, the chefs had to incorporate fermented Korean soybean paste, doenjang, into an entrée and rosemary into a dessert. After the competition was over, three judges from the executive team tasted each dish, gave notes and scored teams on plating, quality and creativity.
The Culinary Arts Student Union unites students from different majors and backgrounds through cooking. The club hosts monthly meetings and themed cooking classes.
Jade Wu, a 21-year-old UF third-year food science major and president of the Culinary Arts Student Union, said she loves how the competition allows people to experience a taste of what it’s like to be on an actual cooking show. She encouraged people to not be intimidated by the competition — or the club.
“You have three meals in the day you’re cooking for the rest of your life,” Wu said. “Don’t be scared, just cook.”
Contestants’ Wednesday dishes ranged from chipotle cheese chicken tostadas to crispy tofu with vegetable salad. The runner-up even hand-whipped meringue cookies.
A freshmen trio won with a spin- off of short ribs with a bean paste glaze, garlic mashed potatoes and honey glazed carrots. For dessert, they made a rosemary-infused lemon posset served inside of a lemon rind with streusel crumble.
One of the trio’s members, Jazmine Aristorenas, a UF mechanical engineering freshman, said her Asian roots influenced the idea for the short ribs.
“Cooking is my love language,” Aristorenas said, “so I’m just happy people like my cooking.”
A drum roll boomed through the kitchen as the six teams awaited the results expectantly. When Team 2 was called, the winners burst into smiles and excitement. As they received applause and congratulations, they huddled together for a picture.
To commemorate their experience, each winner received a painted bowl and wooden spoon and fork set.
Next semester, the club has played with the idea of mimicking a new competition: “The Great British Baking Show.”
Contact Summer Johnston at sjohnston@alligator.org. Follow her on X @summerajohnston.
