Tables of homemade chillies, chips with salsa and guacamole, topping cheeses and fresh honey cornbread lined the edge of the patio as students cast votes for their favorite homemade chili at the third annual Chili Challenge Cook-Off at Case Dining Hall, Thursday.
In front of each chili was a black Halloween cauldron where students dropped their votes for the best chili of the day.
The challenge was invented by Bob Sorochak, the manager of Case, as a way to publically showcase the talent of the dining hall chefs by adding some friendly competition to a presentation of their best chili recipes. One chef from Case and two from Clark and Fountain contributed a signature recipe to be sampled and judged by students.
“This is an opportunity for the staff to be creative and to show off some of their skills,” Sorochak said.
Keith Smith, the University Dining director of board operations and sustainability, said that the cook-off was an opportunity for the dining hall chefs to get the recognition they deserve.
“They go unnoticed because they are usually in the kitchen working hard trying to produce great, fresh food,” Smith said. “This allows them to get to know their customers and also allows our customers a chance to say thanks.”
The team with the most votes gets to choose a prize from the bookstore for winning. According to Sorochak, some of the popular prize options includedsteak markers with the N.C. State logo, University-themed spatulas and classic Wolfpack red ball caps.
Sorochak said that the cook-off is always held at this time of year because the crisp fall air makes for perfect chili weather.
“This year it’s a little warm, but last year it was colder, which made the atmosphere perfect for chili,” Sorochak said.
He said, for him, the best part of the event is in the preparation.
“Just getting the teams together and seeing how each team gets excited and handles the preparation is great because each team does it differently,” Sorochak said.
According to Smith, the ability to vote on their favorite chili recipe and eat in a different atmosphere is what makes students excited to come out and support the event.
“I think people like to come out to see what is going on. People love competitions and giving input,” Smith said.
Ben Underwood, a freshmen in forest management, said he is a supporter of the University Dining staff, as well as a lover of good chili.
“I came for chili,” Underwood said. “It’s also cool that the dining hall chefs made the food. They do a good job.”
Underwood said the Case Dining Hall chefs made his favorite chili, which was the “chicken and kielbasa” chili.
Similarly, Smith said that supporting the staff and trying the finished products made the event worthwhile.
“My favorite parts of the competition are tasting all the different chilies and seeing my cooks get recognized for all the hard work they do all year long,” Smith said.
