On Friday, Nov. 2, at approximately 10:45 p.m., ISU’s Top Chef was officially declared after a tough battle between three teams. The Kitchen Ninjas, comprised of Jake Dudley, Nate Harbey and Andrew Burk, won with their submission “Super Mario Stuffed Chicken with Apple Risotto.”
The three teammates, all members of the Idaho State University culinary program, were thrilled at their win, and appreciative of each other.
“Thank god for these two guys,” commented Dudley. “We’ve been working together for two and a half years, and it’s good to get back together.”
This win was decided by the three judges of the event, Matt Bloxham, ASISU president; Linda Rankin, assistant dean of health sciences and Rob Wiscomb, the owner and head chef of Café Tuscano.
The Kitchen Ninjas, along with their new title, were also awarded $300 in prize money.
While the Top Chef title was awarded based on the opinion of the judges, the People’s Choice Award was based upon voting by the audience members.
The audience was allowed to try small portions of each team’s dish, and then vote on a favorite.
The prize for the People’s Choice Award was a golden spoon hung from a ribbon in an obvious reference to Olympic medals, as well as gift cards “so they wouldn’t have to cook dinner,” said Heidi Oliver, a Union Programs Counsel (UPC) adviser.
Occupational Hazard pulled the title of People’s Choice with a sesame-crusted salmon with a miso glaze and stir-fried vegetables with a miso glaze over white rice.
The group was surprised at this victory, commented team member Amanda Craig.
“We’re just home cooks – we’re the only team without professional experience.”
The event required some months of planning, according to Oliver, and the application process was intense.
Missy Haidle, a member of Occupational Hazards explained, “We had to submit a recipe, a basic recipe list, a team biography, and simple instructions [for the dish].”
Oliver said that they chose the competing teams based upon different taste options submitted – the three teams each presented beef, chicken, or fish in the competition – as well as the strength of their team biography.
All three teams submitted “very well-written biographies,” according to Oliver.
Audience members were caught up in the drama of the competition.
Cali Madsen, a freshman social work major, commented, “I thought it was a good event. I loved being able to try the food.”
Other members of the audience enjoyed the novelty of the event.
Mike Haldorson, a senior in the biochemistry field, said, “It’s cool because it’s unique; something ISU hasn’t done before. I’ve never been to an event like this before.”
The UPC also held raffles periodically throughout the evening. Prizes included varying items such as a Hungry Hungry Hippos game and an iPad.
For audience members, refreshments were also available. Stations were set up throughout the ballroom for beverages, personal pizzas and cotton candy. An emphasis was placed upon customizability and individual choice, with guests being allowed to create their own drinks and decide upon specific toppings for their pizzas.
