Spring Break
Annual Chili Cook-Off attracts students, faculty
Philip P. Lasseigne, Daily Vidette Senior Staff
Issue date: 2/29/08 Section: Features
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The 2008 Chili Cook-Off took place not only as a cooking competition, but as an opportunity for ISU faculty and staff from different departments to come together. The event featured a buffet style luncheon, as well contests seeing which department representative could produce the best bowl of chili and create the best decorated table.
Patrick Healy, an employee of the Administration Information Systems, won bragging rights with a first place trophy in the cooking contest. His chili was voted the best out of the 10 entries in the competition by a panel of judges.
"It's really unexpected," Healy said. "This was only the third pot of chili I've ever made."
He admitted that the winning recipe came from a cookbook, but had an unorthodox combination of ingredients. This included a large variety of meat, including bacon, and no beans.
To gain eligibility for the university-wide competition, the contestants had to win their department's preliminary competitions. All of the chili in the final contest was rated by a panel of judges on several criteria. These criteria included aroma, consistency, color, taste and after taste, with the top three recipes receiving recognition and a trophy.
Patrick Walsh of the admissions department received second place for his chili, while Karla Wisdom of athletics was awarded third place.
Joseph Zompetti, a professor in the school of communication and finalist in the competition, offered his take on being in the contest.
"[My wife and I] like to share our chili recipe with others," he said. "We just hope that the judges like the chili."
"It's all about having fun," Suzette Zompetti of the dean of student's office, added.
In addition to the chili competition, the creativity of the involved departments was also judged. Each department with a contestant in the cook-off was invited to decorate a table, with the top three rated tables receiving awards. The tables were judged on creativity, uniqueness, theme and overall presentation.
Martha Frieburg of the English department won first place for her table display.
A panel of seven influential area citizens were responsible for judging the chili in the competition. The judges included Keith Gehrand, a retired member of the ISU police department, Monica Gibbs, the Association of Resident Hall's president, Timothy Gump, Campus Dining Services executive chef, Mick Swasko, editor in chief of the Daily Vidette, Dave Horstein, Student Government Association president, and Mike Pullin, a culinary instructor from the Garlic Press. Angie Coughlin, the winner of the previous year's competition was unable to make the event and participate as a judge. She was replaced by Juliana Duncan of Alumni Services.
"We looked for dignitaries and presidents of student groups to judge," Kristie Kowall, customer service administrator at facilities management, said. "We tried to get people from the university and the community."
Campus Dining catered the event. The lunch consisted of a buffet with vegetarian and chicken chili, peanut butter and jelly sandwiches, cornbread and cookies.
While the winners of the contests got the majority of the attention from the event, it has a bigger goal than just finding out who makes the best chili.
"This event is an opportunity for employees to get together and enjoy lunch, fellowship and celebrate the university," Barbara Todd, director of internal campaigns, said.
"It's a morale builder for the university," Terry Brown, assistant superintendent of facilities management, said. "It brings all the departments together."
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