Tiger Chef Challenge
Envisioning Mother Earth Day 2016
April 22, 2016 was a monumental day as 175 countries signed Paris Agreement on climate change at a special ceremony at the United Nations Headquarters in New York City. Globally, 40% of natural resources are consumed by the food sector. By the year of 2050, the population growth is expected to rise to nine billion people. Food and agriculture is a seven trillion-dollar business globally. America’s food service industry is 710 billion dollars. On campus, we serve close to three million meals.
With these statistics in mind, Campus Dining’s goal is to provide tangible day-to-day solutions on wellness and sustainability that are affordable, approachable and understandable by everyone in our community to thrive. Campus Dining’s vision is to nourish our community of students, faculty and staff to be their healthy best.
Tiger Chef Challenge, Earth Day, April 22, 2016
Campus Dining has wellness, sustainability and culinary programs as the core elements to engage our community. In planning Earth Day and what it means at Princeton, Campus Dining's focus was on keeping the events educational and experiential for students, faculty and staff. The key elements of the event were:
The key elements of the event:
· Strengthening community engagement for all students through food
· Advancing the knowledge of food & food systems
· Nourishing our community through culinary literacy
· Encouraging student engagement with Campus Dining
· Sharing knowledge: Campus Dining food program is based on scientific
evidence based principles of healthy sustainable menus.
Linda Recine, Assistant Director of Procurement, Sarah Bavuso, Sustainability Manager, Bernadette Penick, and Asst. to ED, Smitha Haneef, collaborated with SAB members: Ella Cheng, Vivian Chang, Scarlett Grabowska, and Reka Zempleni in imagining what the event could achieve.
1. Enchanted Food Garden
The “Enchanted Food Garden” featured a vertical live garden with local produce, cooked grains, legumes, pulses, spices, oils and nuts, which are the bounty of the earth.
Students foraged from the “Enchanted Food Garden” to craft a globally inspired plant based recipe.
2. Tiger Chef Challenge
In partnership with the Culinary Council, student teams representing five of the undergraduate colleges, and one graduate college competed in a cooking contest to prepare sustainable, globally-inspired, plant-based recipes. The challenge was to prepare healthy recipes that support scientific and evidence-based culinary principles using fresh and local ingredients from the “Enchanted Food Garden.” The winning team received the Tiger Chef Cup.
3. Earth Day Food Expo
Twenty-five vendor partners that support the Campus Dining culinary program provided healthy, sustainable and innovative food and beverage samples and shared information
about their products.
4. A Judges Panel
A diverse group of academic and senior administrators served on the judges’ panel:
- W. Rochelle Calhoun, Vice President, Campus Life
- Smitha Haneef, Executive Director, Campus Dining
- Pietro Frassica, Professor of Italian, Associate Chair, Department of French and Italian
- Eduardo Cadava, Professor of English, Head of Wilson College
The Princeton University Band marched the culinary teams into Dillon Gym and kicked off the event. Valley Academy student band played pop songs at the end of the event.
Student Culinary Teams
1. Team Wildcats, Graduate College
· Sebastian Rojas Mata
· Matthew Fu
· Kaichen Gu
· Evan Zhao
2. Team Bloodless Beet Roots, Forbes College
· Jordy Lubkeman ‘16
· Carolina Salazar ‘18
· Sam Dercon ‘16
· Tyler Bozeman ‘18
3. Team Mo Jo Jo Jo, Mathey College
· Peter Paine ‘19
· Jack Magill ‘19
· Caleb Owens ‘19
· Charlie Hou ‘19
4. Team Freshman ’19, Rockefeller College
· Kathy Zhang ‘19
· Rhea Braun ‘19
· Betty Liu ‘19
· Liam Hunt ‘19
5. Team The Pursuit of Booth, Whitman College
· Jessica Nyquist ‘19
· Carson Clay ‘19
· Nina Rodriguez ‘19
6. Team Wildflowers, Wilson College
· Mariachiara Ficarelli ‘19
· Zoe Zeitler ‘19
· Ryan Ozminkowski ‘19
· Iris Samuels ‘19
Tiger Chef Challenge Results
The victorious team and Tiger Chef Cup winner: Team Wildflowers
1st Runner Up: Team Wildcats
2nd Runner Up: Team Bloodless Beet Roots
The judge’s panel was joined by VP of University Services, Chad Klaus, to present the Tiger Chef Cup to the winning team Wildflowers from Wilson College.