Winning Recipe Chosen for 2006 International Flavors Culinary Contest

Blacksburg, VA, April 18, 2006—Student Programs’ Housing and Dining Services is pleased to announce the grand prize winner of the 2006 International Flavors Culinary Contest. Ellery Hanlin’s recipe for Jamaican jerk pork received the highest score from a panel of judges in the categories of appearance, texture, flavor, and authenticity.

The contest was a part of Virginia Tech’s 47th annual International Week celebration. It was designed to give students the opportunity to share a taste of home with the university community by submitting their favorite international-themed recipes. Ten recipes were selected from a pool of submissions and were featured at the Carvery and Sweet Temptations in Owens Food Court during the lunch and dinner hours of International Week, April 10–14. 

Students whose recipes were selected were invited to work with Owens Executive Chef John Scherer in the kitchen of Owens Food Court to prepare their dishes. Many of the students took advantage of the opportunity and commented on the unique experience of working in a professional kitchen. 

“It was a very nice experience for me, as it was my first time in a ‘real’ kitchen,” said Pinar Omur-Ozbek, a second-year Ph.D. student in environmental engineering. Omur-Ozbek said she is an aspiring chef and hopes this experience will be beneficial to her pursuit of a career in the culinary arts.

Having their contest entries served in the dining center and working with Scherer were not the only awards students received. The 10 students whose recipes were selected were presented with cookbooks and certificates of recognition, and the grand prize winner received a Braun hand blender.

The other selected recipes served in Owens Food Court were Pinar Omur-Ozbek’s Tavuk Guvec, Jevon Fournillier’s Brown Stew Chicken, Gaurav Chaudhari’s Biryani, Eve Tamela’s Ground Nut Stew, Julia Bartens’ Sauerbraten with Red Cabbage and Potatoes, Okmin Pyon’s Bulgogi, Rachel Tan’s Marinated Mango Chutney and Ginger Lamb, Heather Masters’ Norwegian Pancakes, and Simone Bauch’s Brigadeiro.

 

 

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