The International Palate Recipe contest, held by Dining Services and the Office of International Programs, cooked up student favorites from around the globe. Medals for the best recipes were given to the first three winners.
Photos by Brian Wilson
Salmon Fishcakes with Garden Sauce from Edinburgh, Scotland
Christina Chang, class of 2012, Butler College
Tortilla de Patata from Toledo, Spain
Evan Larson, class of 2013, Wilson College
Dulce de Tres Leches from Guayaquil, Ecuador
Julia Tsui, class of 2011, Forbes College
Bun Cha Hanoi Nem Ran (pork noodles with fish sauce) from Vietnam
Omoshalewa Bamkole, class of 2011, Whitman College
Yuxiang Rousi (shredded pork with garlic sauce) from Beijing, China
Lisa Tom, class of 2011, Mathey College
Okonomiyaki ("As-You-Like-It" pancake) from Kanazawa, Japan
Anna Tchetchetkine, class of 2012, Butler College
Okonomiyaki, a pancake from Kanazawa, Japan, may have toppings such as dried seaweed and bonito flakes, but selections are open to personal preference.
International study serves up recipe contest
Posted November 15, 2010; 12:00 p.m.
Princeton students explore a world of new experiences when studying or participating in internships abroad, including learning about the cuisines of other cultures. To bring some of these edible discoveries back to campus, Dining Services and the Office of International Programs recently held an International Palate Recipe contest and prepared the winning meals for students in the residential colleges.
Students submitted their favorite international recipe, as well as background information about their culinary experiences while abroad. Students were asked how and where they first encountered the dish and also about the ingredients and method of preparation.
Christina Chang, a junior, had the winning dish of salmon fishcakes with garden sauce from Edinburgh, Scotland.
According to junior Christina Chang, whose fishcake dish from Scotland won the contest, her choice speaks directly to the culture of that country. "The fishing industry and seafood recipes are integral to the Scottish economy, life and culture," she said. "This salmon fishcakes recipe is my favorite of the many delicious and richly spiced traditional dishes."
Sophomore Evan Larson holds his dish from Toledo, Spain, which won second place. Potatoes and eggs cooked in olive oil are the dish's main ingredients.
Sophomore Evan Larson, who is a vegetarian, relished the olive oil base to many of the dishes he tasted in Spain. He won second prize in the contest for one of his favorite dishes, a potato tortilla that he said his host mother taught him how to make and that he ate as a snack between classes.
Senior Julia Tsui earned third place for a peach and milk caramel dessert from Guayaquil, Ecuador.
The third place winner, senior Julia Tsui, also first learned of the dish she chose, a dessert, from her host mother in Ecuador. "After I had eaten it at home I always tried to order it when we went out," she said.
Three students received honorable mention for their dishes, all from Asia. Senior Omoshalewa Bamkole submitted a noodle dish from Vietnam, junior Anna Tchetchetkine shared her recipe for a savory pancake from Japan, and senior Lisa Tom presented a pork dish from China.
Student winners gather with organizers of the contest at the Butler dining hall to present dishes and receive awards. (Front row from left: students Christina Chang, Evan Larson and Julia Tsui; back row: Rob Harbison, culinary concepts coordinator, Dining Services; Stu Orefice, director, Dining Services; Brad Ortega, chef manager, Dining Services; Giorgio DiMauro, associate director, Study Abroad Program, Office of the Dean of the College).
The judges from Dining Services chose from a wide variety of dishes, with entries representing more than 15 countries. The judges were Sarah Bavuso, Rob Harbison, Stu Orefice and Susan Pierson.
The top three winning recipes were featured in all six residential dining halls on Nov. 10. Honorable mention recipes will be served in the residential college dining hall of the honoree later on. Selected recipes will be featured at the Food Gallery at the Frist Campus Center during the week of Nov. 15.
The recipe contest kicks off a variety of internationally focused events taking place across campus Nov. 15-20 as part of International Education Week. Sponsored by the U.S. Department of State and the U.S. Department of Education, International Education Week annually showcases and promotes international education and exchange endeavors.