Boilers ‘throwdown’ culinary skills

Still032

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.

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