
Slayton Rous, senior health promotions major, adds ingredients to his skillet during UAC and Sodexo’s first Top Chef Cook-Off Monday night in the Webb Lecture Hall. Rous won the competition and hopes to have a chance to defend his title in the future. Kathi Walker/The Bulletin.
After 60 minutes of cooking, UAC and Sodexo’s first Top Chef Cook-Off produced champion Slayton Rous, senior health promotions major.
“Everything turned out terrific tonight,” Rous said of Monday’s competition. “I usually use different ingredients for the recipe I used tonight, but everything came out great in the end, so I’m happy. I started with a beef sauce, then moved on to a cheese sauce, made the noodles and the ratatouille at the end. I figured it would be quick, tasty, and I know how to make it well.”
More than 100 students cheered as the six competitors crafted their culinary creations.
“I’m actually surprised at how many people came out to support the chefs,” said Kyra Strobel, senior communication major and UAC’s public relations committee chair. “We were really pleased by the turnout and hope this will start a trend of really getting involved in events like this in the future.”
Jeff McCullough, general manager for Sodexo at ESU, said he was also pleased with the turnout.
“Considering that this is our first time and that we’re dead up against another event tonight, it’s really hard to find a night this late in the semester where nothing’s going on, and I’m really pleased with the turnout we got for this event,” McCullough said. “I was especially pleased with the amount of non-contestants that showed up… I mean everyone has their own contingencies and plans for the evening and yet they all showed up to support the contestants.”
While only six chefs were selected to participate in Monday night’s competition, over 35 students competed in last week’s qualifying Quick Fire competition.
“There were around 37 or 38 contestants at the start of the Quick Fire event, and now we’re down to six,” Brown said. “I think based off of the response we saw to this event, maybe there’s a future for a culinary arts series of events at ESU, or even a program.”
The novelty of this type of competition at ESU played an important role in choosing the theme.
“We based this first challenge off of a Pasta Challenge, because it was fairly basic, and we didn’t want anyone getting too scared or nervous, so we just went with this basic kind of ingredient,” McCullough said. “We made sure we had several different kinds of pasta out there, and all sorts of ingredients, which really makes this about putting together different kinds of ingredients in a unique way.”
Some chefs at Monday night’s competition brought a secret ingredient or a recipe they had experience with, while others chose to show up and let their experience do the cooking for them.
“Each contestant was allowed to bring one secret ingredient with them, which three of the contestants did – one brought a walnut and blue cheese crumble, one brought beef broth, and one brought tomato sauce with sage,” McCullough said. “Three of the contestants are using a recipe, but three are just cooking from memory, and both are interesting strategies.
“On Friday, the six contestants who were drawn from the top 30 percent of the Quick Fire competition were given a list of the ingredients that would be available on our Bounty table so they had the weekend to work on recipes and such.”
In addition to providing cookware and uniforms for the contestants, Sodexo also helped to create the formatting for the evening’s competition.
“We needed to do one of these events to get the format down,” McCullough said. “Now that we’ve seen how it can work and seen the crowd that just this first-time event drew, we’d like to do a longer event next time, starting with a larger pool, and narrowing it down to some final contestants after five or six events like this over several weeks.”
Rous said he would like to participate in the Top Chef Cook-Off again.
“It’d be awesome to defend my title if they did another event like this,” Rous said. “I’d come back and do it – hopefully they can make it even bigger. I’d like to see a lot more events like this again, hopefully they can involve other groups around campus.”
Chelsea Brown, UAC featured events chairperson and sophomore health promotion major, said that the turnout from Monday night’s event could lead to future cook-off competitions.
“Based off of this event’s attendance and the excitement in the air tonight, I think this was a big hit,” Brown said. “I think if we do it again, it’ll be an even bigger event than it was this year.”






















