STORRS — Chefs from different UConn dining halls will put their skills to the test in a cooking challenge similar to those on the popular TV shows “Iron Chef” and “Chopped.”
The school will hold its 19th annual Culinary Olympics on the Storrs campus Tuesday.
The competition will include a “Boiling Point” contest like those on the TV shows in which the chefs must prepare dishes from ingredients only revealed right before the cooking begins. Teams of three UConn chefs from different dining halls will compete in the timed competitions that are judged by taste, creativity, use of the mystery ingredients and other factors.
Judges will include local restaurant chefs and Rand Richards Cooper, a longtime New York Times food critic and travel writer.
There also will be cooking and baking demonstrations.
