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: