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Shawn FitzGerald and Inga Sumeer Sanauth high five after completing their dinner offerings during the "Boiling Point" cooking competition Thursday afternoon at UConn. The Department of Dining Services sponsored its annual Culinary Olympics at the South Campus / Rome Ballroom. The event is the school's version of the "Iron Chef" competition that involved 12 teams of three chefs representing the different dining facilities within the department. Each team will be presented with a mystery box of ingredients, and using a few minor items from our pantry, prepare three different Tapas (small food or appetizer) on each plate. Teams will have one and one half hours to prepare their dishes for 4 judges. Teams were scored on the following criteria: Creativity of dish, cooking techniques, use of ingredients and taste and textures.

Culinary Olympics At UConn

( John Woike, Hartford Courant / January 16, 2013 )

Shawn FitzGerald and Inga Sumeer Sanauth high five after completing their dinner offerings during the "Boiling Point" cooking competition Thursday afternoon at UConn. The Department of Dining Services sponsored its annual Culinary Olympics at the South Campus / Rome Ballroom. The event is the school's version of the "Iron Chef" competition that involved 12 teams of three chefs representing the different dining facilities within the department. Each team will be presented with a mystery box of ingredients, and using a few minor items from our pantry, prepare three different Tapas (small food or appetizer) on each plate. Teams will have one and one half hours to prepare their dishes for 4 judges. Teams were scored on the following criteria: Creativity of dish, cooking techniques, use of ingredients and taste and textures.

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