Bastyr’s “Top Chefs” Cook Up Fun, Raise $2,400 for Charity

Thursday, February 21, 2013

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Student teams create culinary sensations in front of classmates and supporters to raise money for Teen Feed.
A photo of the winning Top Chef Bastyr dish.

Seven teams of student chefs raced the clock to the cheers of classmates at Bastyr University’s third annual Top Chef competition on February 2.

Each team worked together to create a delicious meal using healthy, whole-food ingredients in a timed race. The winning dish was Sumac and Cumin-Scented Chioggia Beet Latkes with Poached Egg and Fresh Herb Pistou created by nutrition students Anita Bermann, Selva Wohlgemuth and Flower Star (“The Flavor Queens”).

“My years of grueling late-night kale massaging have finally paid off in ultimate victory!” says Bermann.

[Bonus: The winning team generously shared their recipe.]

The event, which is modeled after the TV show Top Chef, raised more than $2,400 for the local homeless youth organization Teen Feed, surpassing the goal set by organizers.

“It was a great pleasure to serve hungry teens,” says Star. “There is no cause more noble than to help those in need, and it was an honor to be a part of that cause.”

Adds Bermann, “I think it's wonderful when an event can strike that balance of being charitable yet still provide enjoyment to all involved, and I think Top Chef is just that event!”

This year’s competitors included:

  • Alicia Spalding, Danielle Phillips-Dorsett & Seth Enos (Getting Dirty in the Kitchen)
    • Brussel sprouts with bacon, shallots and a red wine vinaigrette

  • Logan Walker, Melissa Smithers & Sarah Beyler - “Romaine Calm”
    • Thai cabbage wraps with coconut beef

  • Carly Kellogg, Emily Clairmont and Paul Despres (Team Carmelie) – Best execution
    • Shiitake Mushroom empanadas with carrot/tofu dipping sauce

  • Jim (James) Gilchrist & Yousef Jasemian (Team Abu Lazeez) - Best taste/flavor
    • Seasoned rice with chicken thighs, zereshk berries (dried barberries), and veggies. 

  • Karina Churchill and Andrea Hediger (Team UpBeet Duo) – Most creative
    • Lentil stuffed collards

  • Melissa Gibbons, Anh Ngoc Le and Kelsey Asplin (Team Taste Twisters)  – People's choice award
    • Galeaux d'cysines (winter squash) with candied walnuts, creme fraiche, pear, cinnamon and nutmeg. 

  • Anita Bermann, Selva Wohlgemuth and Flower Star (The Flavor Queens) – Bastyr Top Chef 2013 winners
    • Cumin and sumac yogurt beets latkes