On March 24, the Recreation and Wellness Center held its first Chef Throwdown event — A head to head cooking showdown between Quinnipiac Executive Chef Ben Gaffney, and Sacred Heart Chef Walter Estrada.
The event hosted a handful of Quinnipiac students and faculty, as well as an impressive array of judges. The
throwdown was held in the Teaching Kitchen of the RecWell Center and displayed Quinnipiac merchandise and props to cheer on the competitors.
“I saw this event on Instagram. I currently run the resident life page for Quinnipiac and so I saw this from QU dining,” Ledges Residence Hall Director Shea Teague said. “I really enjoy baking and I do love to cook. I think I’m a big foodie too, which is why I really wanted to be here for this. “
Upon entering, each table was lined with comment cards and menus featuring what each school planned on making. Quinnipiac’s lineup included Three Little Pigs, Nacho Fries and a Raspberry Cookie Crunch Milkshake. Sacred Heart made their SHU Moo Burger, with a side of Hush Puppies.
As the chefs eagerly awaited behind the kitchen counter preparing their workspace, viewers made their way to their seats. The event commenced and the chefs began on their first dish and students frequenting the RecWell peered in through the windows to get a glimpse of the action.
“15 minutes down!” yelled a bystander.
As both teams were continuously follo
wed by a cameraman, smoke began to rise from the stove as the Sacred Heart team prepared their entree. Within minutes a fire alarm began blaring throughout the RecWell.
In a panic, everyone hurried out of the Teaching Kitchen as a thick smoke filled the room. Students inhabiting the RecWell stood around aimlessly and confused as they awaited confirmation on the matter.
The alarm continued blaring as Public Safety arrived trying to determine the gravity of the situation. Talk of changing locations circulated as the chefs from both schools began transporting their dishes elsewhere.
Thankfully, the alarm was silenced a few minutes later and viewers hovered nearby waiting to be let back in. As panic began to subside, chefs from both schools got situated and the competition resumed.
The clock ticked away as both teams made their finishing touches to each dish. Judges passed out pens and utensils to everyone as the cooking process came to a close.
A few moments later, the chefs from Quinnipiac began plating their food and distributing it amongst the judges and viewers. Eating commenced after the first dish was passed out.
After all three dishes were distributed, judges and participants were given the opportunity to rate each meal depending on its presentation, taste, technique, creativity and use of ingredients out of five points. Everyone was then instructed to add each up category to determine a final score for the meal.
After doing so, Sacred Heart chefs then distributed each of their dishes. Judges and participants were then given the same opportunity to rate each course.
Both teams allowed judges and participants time to converse and eat as the comment cards were collected and results were determined. Only scores given by judges were to be considered in determining whether Sacred Heart or Quinnipiac would take home the title
of best chef.
The chefs from both teams waited in anticipation as each point was accounted for. After the long awaited results, Sacred Heart University took home the first ever Chef Throwdown trophy.
Afterward, Quinnipiac Executive Chef Ben Gaffney discusses where he initially got his start in the cooking industry and where it has taken him.
“I cooked all over the world. I started in New Orleans, then the Philippines, Vietnam, Thailand, then to Africa and back to Connecticut,” Gaffney explained.
He also discussed how one of his biggest inspirations over the years has been Julia Child’s.
Following the disparaging results, and some much needed clean up, the room began to clear out, leaving only the chefs left behind.
