By Sayuri Vargas-Hernandez, Staff Writer
Every year, Saint Leo University’s Dining Services team brings excitement, creativity, and a little friendly chaos to the dining hall through the Battle of the Chefs.
This event, inspired by the fast‑paced style of Iron Chef, invites both faculty and students to step into the kitchen and compete head‑to‑head in a timed culinary challenge.
“We were so focused on making our fajitas that I’m not sure what we did differently from the other teams! We kept the judging criteria front and center—creativity, presentation, and flavor,” said Tonya Mazur, Assistant Professor of Management.
The rules are simple but intense. Competitors gather around the cooking stations as the mystery ingredient is revealed.
“Augy and Felipe really brought the vision to life with bold flavor, perfectly cooked beef, and beautiful plating with pops of color from the peppers, tomato, and cilantro. Our secret ingredient was orange juice!” added Mazur
Once the clock starts, teams have 60 minutes to create several dishes that highlight the ingredients in unique and delicious ways.
When time runs out, the plates are presented to a panel of judges who evaluate creativity, taste, and presentation. The pressure is real, but it is worth it to see the competitor laugh, the teamwork, and the excitement that fills the dining hall.
For many faculty members, the competition is more than a chance to cook; it’s an opportunity to connect with students in a fun and relaxed environment.
“The part that I enjoy the most is working with the students and building a great rapport with our students and the fun part is also competing against other faculty and earning the bragging rights of who cooks the best.” said Professor Peter M. Marian, MBA Instructor II of Management at the Tapia College of Business
Cooking side‑by‑side breaks down the usual classroom roles and creates a shared experience that students remember long after that day.
Of course, the competitive spirit adds its own spark. Faculty enjoy the chance to challenge one another and hope to be the best chef on campus.
The event transforms an ordinary dinner into something different and memorable, giving students a break from routine and offering a fresh burst of energy in the dining hall.
“While competitors receive applause and attention, the staff members are the ones who plan the event, organize ingredients, set up the stations, manage the timing, and, after the cooking competition, are the ones who clean up. We had the best time. Shout out to Robin and the Dining Services team for creating such a memorable event, and to the judges for being a part of the fun,” added Mazur.
This year’s battle of professors and student teams once again delivered creativity, community, and plenty of good‑natured rivalry.
