Cornell’s Annual Chili Cook-Off Features Diverse Dishes

Students sampled and voted on chili dishes created by head dining hall chefs at Cornell’s 12th annual chili cook-off Thursday in Willard Straight Hall Memorial Room. The event, sponsored by the Willard Straight Board of Directors, featured twelve tables of chili samples and colorful comment boards, where students could write enthusiastic compliments like “Loved it!” or “Great vegetarian option!”
Alexandra Hegerle ’17, a member of the Board of Directors, said the event both allowed students to voice their opinions and gave chefs creative freedom. “The chefs are usually pressed for time when cooking,” Hegerle said. “They have set menus, especially in larger dining halls, so now they have the opportunity to get creative.”
Terrence Vallery ’17 said he appreciated the array of samples provided, such as Bronco-Bustin’ chili, Southwest Black Bean chili and the vegan Caramelized Onion and Four Grain chili. “There are so many diverse gluten-free, vegan and vegetarian options,” Vallery said.