Phi Delt Takes 3rd in Heifer Chef
On Saturday, March 27, Brothers Nichols (‘05) and McMillan (‘06) teamed up to compete in Gamma Sigma Sigma’s philanthropy cook-off benefiting Heifer International. In the competition, teams of up to six members of any campus organization choose a country receiving assistance from Heifer, and prepare two dishes to be judged on authenticity, taste, and appearance. We chose Peru as our country, and made traditional Ceviche and Lomo Saltado.
Beginning at 10am, the team went to the store for the necessary ingredients, and by noon, were in the kitchen cooking to meet a 4:45pm deadline. The kitchen in their residence, known as The Shire, provided a wonderful space to cook, and Matt and Will worked throughout the afternoon to finish their dishes in time.
At 5pm it was judgment time. The team plated their food for the judges, whom consisted of a UT Culinary School professor, Miss Knoxville, and an assistant Hall Director. Since we were the last team to be judged, a short time later, the results were in; Phi Delt took the third place trophy!
Brothers Nichols and McMillan enjoyed the competition and hope next year’s team takes first prize. They would also like to thank recent alumnus, Brother Mitch Agee for hanging out and lending the occasional helpful hand while in visiting Knoxville.
Category(s) Featured | Tags: Gamma Sigma Sigma, Heifer Chef, philanthropy
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