UConn's Culinary Olympics

UConn hosted its Culinary Olympics on Tuesday, Jan. 9. The Boiling Point competition between UConn's nine dining halls is an "Iron Chef"-style event in which teams of three chefs were given mystery ingredients (this year it was pork shank, duck fat, potato skins, lychee, and Hostess Snowballs). This year's winner was the Putnam dining hall.
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