By Lauren Privette
University Park’s pavilion served as a makeshift kitchen for the UREC sponsored event “Top Chef at University Park,” on Wednesday, the 19th. A judge walked around monitoring students who manned their cooking stations complete with ingredients, utensils, and grills provided by UREC.
The UREC sponsored event also included the UREC Nutritional Analysis Service—a service provided for students, faculty, and staff to analyze and learn about their specific nutritional status. The service includes a unique package with a computer analysis on your diet and a consultation with a nutritionist with additional information about your nutrition and diet. You can sign up by clicking this link for the JMU main page. Jackie Ferretti, a dietetics senior and UREC nutritional analyst, was excited about the “Top Chef” event. “We (Nutritional Analysis Service) do different programs for Health 101 classes, so this can count towards a wellness passport event,” said Ferretti.
Ingredients included spinach herb tortillas, black beans, extra virgin olive oil, brown rice, mangoes (the main ingredient), avocados, and peppers. Like the show, competitors had 40 minutes to complete their cooking creations.
Contestants were set up with camping- specific gear: a two-burner propane grill, metal cooking pots, and a mini-cast iron skillet—all available for rental at UREC. Styrofoam bowls and plates along with plastic utensils made this competition a challenge.
While not as many people as expected took advantage of the unique and engaging passport event, the competitors that did attend enjoyed the experience, and, they got their passports stamped. For the procrastinating health 101 students, an opportunity for a unique and passport event was lost. “It’s only our second year doing this event,” said Ferretti, “and we’re happy people showed up and had a good time.”