Boilers ‘throwdown’ culinary skills


WEST LAFAYETTE, Ind. (WLFI) – It took more than just boiling water for teams of Boilermakers to make a statement.

The Boiler Culinary Throwdown was put on by the Purdue Student Union Board Saturday afternoon. Five teams of four were given 90 minutes each to prepare a three-course meal.

Each dish had to feature a “secret ingredient” of dark molasses. Teams were judged on how they used the molasses as well as the appearance, taste and originality of their dish.

Purdue Student Union Board Fine Arts Director Leena Chen said students in multiple disciplines were able to participate in the event.

“It gives all Purdue students kind of an insight into what it’s like in the culinary fields,” said Chen.

Following the competition, attendees and participants learned a few tricks of the trade from instructor Katie Payne, including specific tips on putting southern flare into international cuisine.

In addition, attendees of the event were asked to donate canned goods to the Food Finders Food Bank. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, off topic, or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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